Protein Apple Cake

Super light and spongy apple cake made with a mix of high-protein gluten-free flour, no butter, and no oil.

Total Time

1hr

4.0

1 Rating

Author: The Fit Mediterranean

Servings:

Ingredients

•

3/4 cup

Eggs

•

2/3 cup

Soy Yogurt

•

8 tsp

Lupin Bean Flour

•

1/3 cup

Soy Flour

•

4 tsp

Coconut Flour

•

1 Tbsp

Ground Cinnamon

•

1 Tbsp

Baking Powder

•

1 pinch

Salt

•

7 tsp

Granulated Erythritol

or Coconut Sugar

•

3/4 cup

Thinly Sliced Apples

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

In a bowl whisk together Egg Whites (3/4 cup) , Soy Yogurt (2/3 cup) , and Granulated Erythritol (7 tsp) .

Add the Lupin Bean Flour (8 tsp) , Soy Flour (1/3 cup) , Coconut Flour (4 tsp) , Ground Cinnamon (1 Tbsp) , Baking Powder (1 Tbsp) , and Salt (1 pinch) and stir to combine. The batter will be quite runny, don’t worry, that’s how it is supposed to be.

Gently stir in the Apples (3/4 cup) and pour into a baking pan lined with parchment paper. You can decorate the top with some extra slices of apple and a bit of granulated erythritol sugar.

Bake in preheated oven for about 45 minutes. Make sure the cake is cooked through by sticking a toothpick into the center, it needs to come out clean.

Let the cake cool down completely before removing it from the pan.

Author's Notes

Makes one 7-inch cake.

This cake stores well for a couple of days at room temperature or for up to 5 days in the fridge.

Nutrition Per Serving

CALORIES

FAT

4.0 g

PROTEIN

6.5 g

CARBS

7.1 g