Chai Protein Cake with Protein Cream Cheese Frosting - Extra Good!
A deliciously spiced protein-packed cake topped with creamy frosting, perfect for a healthy treat.
Ingredients
Water and Tea
- 1.5 cups Water (360ml)
- 1 Tbsp Chai Tea Leaves (2 tea bags)
Dry Ingredients
- 0.5 cup Whole Wheat Pastry Flour (60g)
- 0.666 cup Vanilla Protein Powder (Flex Whey-casein, 60g)
- 0.5 scoop Unflavored Protein Powder (Whey-casein, 15g)
- 0.25 cup Coconut Flour (28g)
- 0.75 tsp Ground Cinnamon
- 0.5 tsp Ground Cardamom
- 0.25 tsp Allspice
- 0.125 tsp Ground Nutmeg
- 1.5 tsp Baking Soda
Wet Ingredients
- 0.75 cup Unsweetened Applesauce (180g)
- 1 Tbsp Lemon Juice
- 2 tsp Melted Butter (10g)
- 1 tsp Vanilla Extract
Frosting
- 0.5 cup Non-fat Greek Yogurt (112g)
- 4 oz Low-fat Cream Cheese (112g)
- 0.33 cup Vanilla Protein Powder (Whey-Casein, 30g)
Instructions
- Bring water and tea to a boil, steep for 2 mins, then strain and measure 1 cup + 2 Tbsp. Let cool 5 mins.
- Preheat oven to 350°F (175°C) and line an 8" cake pan with parchment.
- Mix dry ingredients in a bowl. Whisk wet ingredients separately. Combine and gently mix until just combined.
- Pour batter into pan and bake for 22 mins. Cool in pan 10 mins, then transfer to rack to cool completely.
Notes
Ensure not to over-mix the batter to keep the cake light and fluffy.