Gingerbread Protein Cake

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 6.9 g
  • Cholesterol: 42.9 mg
  • Sodium: 59.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 8.5 g

View full nutritional breakdown of Gingerbread Protein Cake calories by ingredient
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Number of Servings: 5


    1 Egg, Beaten
    1 Cup Vanilla Soymilk
    2 Tabelspoons Torani Sugar Free Gingerbread Syrup
    2 Tabelspoons Molasses
    1 Tabelspoon Smart Balance Spread, Melted
    1 Tabelspoon Canola Oil
    3 Tabelspoons Multigrain Pancake Mix
    1 Serving Vanilla Protein Powder
    1/4 Teaspoon Cinnamon
    1/4 Teaspoon Ginger
    1/8 Teaspoon Ground Cloves or Allspice
    Pinch of Ground Cardamom


Combine wet ingredients and dry ingredients seperately. Pour dry ingredients in to the wet ingredients. Place in a microwave safe 2 cup measuring container or a large mug. Heat in the microwave for 2 minutes. Cook for an additional 15 to 30 seconds if the center looks uncooked. The cake will puff over the mug a bit but settle down once removed from the microwave.

Let rest in mug for 5 minutes. Turn mug over and cake will slide out. SLice in to 5 equal slices and serve with sugar free whipped cream.

Serving Size: 5 Slices

Number of Servings: 5

Recipe submitted by SparkPeople user BEINTHEMOMENT.

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