protein apple cake without protein powder
Serves 10
20 mins prep
40 mins cook
60 mins total
This protein apple cake combines the cozy flavors of fall with 13g of protein per slice without protein powder, making it the perfect healthy treat for autumn baking. It's packed with fresh Honeycrisp apples and Greek yogurt, proving that healthy baking doesn't have to sacrifice taste.
Cake
Topping
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Prep: Preheat the oven to 325 degrees. Prepare an 8x8-inch square pan or a bread pan by greasing it and lightly dusting it with flour to prevent sticking.
Mix: Whisk together the 1/2 cup almond flour, 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 cup hemp seeds, and 1 tsp cinnamon in a large bowl. In a separate bowl or container, whisk together the 1 tsp vanilla extract, 3/4 cup maple syrup, 1 cup apple sauce, 1/2 cup non-fat 0% Greek yogurt, and 2 eggs, leaving out the apples for now.
Combine: Gently combine the wet and dry ingredients, stirring until just mixed. Be careful not to overmix. Then, fold in the chopped 2 1/2 cups honeycrisp apples.
Bake: Pour the batter into the prepared pan and loosely cover with foil. Bake for 30-35 minutes for an 8x8 pan or 40-45 minutes for a bread pan. Remove the foil for the last 10 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean when the bread is fully baked. Keep in mind that the apples can cause it to take a little longer to bake through.
Make the frosting: First use a hand beater to whip the cream cheese. It's super important to do this first to avoid sepeartion! Then add the rest of the frosting ingredients and mix together until smooth. Place the frosting in the fridge to chill and firm up.
Frost: Once the bread is done, let it cool completely before frosting. To speed up the cooling process, you can remove the bread from the pan once it has cooled slightly and place it in the freezer for a short time. Once cooled, frost the bread and enjoy!
