Description
Dense and moist cinnamon cake filled with large chunks of apple. The perfect fall cake.
Scale
Ingredients
- 1 and 1/2 cups (180g) whole wheat flour
- 1 scoop (34g) Musclepharm cinnamon bun combat powder*
- 1/2 cup + 2 tbsp. granulated stevia
- 1 and 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 small apples
- 2/3 cup unsweetened almond milk
- 1 flax egg ( 1tbsp. ground flax + 3 tbsp. water)
- 1/4 cup (56g) coconut oil
- 1/4 cup (60g) canned pumpkin **
- 2 tbsp. sugar free maple syrup
- 1 tbsp. organic light agave syrup
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 375F. Mix whole wheat flour, protein powder, stevia, cinnamon, baking powder, and baking soda in a large bowl. Leave apples to the side. Mix flax egg in a small bowl and let sit for about 5 minutes. Add coconut oil to a separate bowl and microwave until melted. Add almond milk, coconut oil, flax egg, pumpkin, maple syrup, agave syrup and vanilla extract. Mix. Add wet ingredients to dry and mix until well combined.
- Cut apple into fourths and cut off core. Chop apple into medium sized cubes. Gently fold apple into batter. Pour into a 8 inch spring form pan (or cake pan). Bake for about 15-20 minutes or until a knife comes out clean. I prefer to cook it a little on the lesser side to keep from drying out. Slice into 8 pieces.
Notes
*Can be made completely vegan by using a vegan protein powder or just subbing more flower for protein powder. **Pumpkin can be subbed for an equal amount of mashed banana, Greek yogurt (not vegan), or applesauce.
- Category: Dessert
Nutrition
- Calories: 185
- Sugar: 6
- Fat: 8
- Carbohydrates: 24
- Fiber: 4
- Protein: 7