We are now deep into December. I have started watching the Christmas movies, and the holiday baking has started with these Frosted Gingerbread Protein Cake Bars.
I have never been a huge fan of gingerbread, but lately at the bakery I always get cochitos, which taste kind of like gingerbread and I have really come to like it, especially when I dip it into my coffee.
So, with my newfound love for gingerbread, and being December, I figured there was no better time to make a healthy and delicious gingerbread cake recipe.
I used both Ascent vanilla whey, and vanilla casein to to give it an awesome boost of protein. To add to the vanilla flavor, I made a creamy vanilla frosting. The frosting consisted of vanilla Greek yogurt and Sweet Spread’s vanilla coconut butter. It has the perfect hint of sweetness and vanilla flavor.
Frosted Gingerbread Protein Cake Bars
Author: Spencer Miller
- Serves: 16 bars
- Serving size: 1 bar
- Calories: 240
- Fat: 11
- Carbohydrates: 27
- Sugar: 10
- Fiber: 5
- Protein: 12
These frosted gingerbread protein cake bars have a dense, moist cake layer topped with a creamy vanilla frosting and Christmas sprinkles for the perfect healthy holiday dessert.
- 3 cups whole wheat flour
- 1 scoop Ascent vanilla casein protein powder
- 1 scoop Ascent vanilla whey protein powder
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- 2 tsp. baking powder
- 2½ cups unsweetened almond milk
- 2 eggs
- ½ cup brown sugar
- ⅓ cup honey
- ⅓ cup coconut oil, melted
- 2 containers (300g total) vanilla Greek yogurt
- ½ cup vanilla coconut butter (I used SweetSpreads coconutter)
- Mix flour, protein powder, cinnamon, ginger, nutmeg, cloves, and baking powder to a large bowl.
- In a separate bowl, add eggs, brown sugar, milk, melted coconut oil, and honey. Whisk.
- Slowly add wet ingredients to dry while continuously mixing. Gently stir until a smooth batter forms. Depending on your protein powder, you may need a little more or less almond milk.
- Line a 13x9 baking dish with foil. Spray with nonstick spray. Pour batter into dish.
- Bake 350F 15-20 minutes or until a knife comes out clean. Be careful not to over bake, or they will dry out.
- Once done baking, take out and let completely cool before putting on vanilla frosting.
- To make the frosting, heat vanilla coconut butter in the microwave until melted.
- Combine coconut butter and vanilla greek yogurt. Mix together until a thick, smooth frosting forms.
- Spread frosting over top of cooled gingerbread cake. Sprinkle with red and green sprinkles.
- Slice into 16 bars, and enjoy!