Microwave Gingerbread Protein Cake
5 min
© foodspring
A soft fluffy microwave gingerbread protein cake – the single serving dessert you’ll love this Winter! Using our apple-cinnamon protein porridge as the base for this cake makes it so easy to mix up whilst also providing so much flavour and a hit of protein. You can sweeten it up by mixing in a few drops of stevia (so good with a spray of whipped cream on top) or omit the stevia for a more of a muffin vibe (perfect to have with some stewed apples and yogurt for breakfast).
Ingredients
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45 gProtein Porridge Apple-Cinnamon
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60 mlskimmed milk
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1 mediumegg
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1 tsptreacle or molasses
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3 to 5 dropsstevia, optional
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0.25 tspground ginger
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0.25 tspground cinnamon
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0.125 tspbaking powder
Preparation
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1
In a 300-350ml microwave-safe mug, combine the protein porridge, milk, egg, treacle, stevia (if using), ginger, cinnamon and baking powder. Stir together until fully combined.
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2
Microwave full power (800w microwave) for 60-90 seconds until no longer wet – watch closely and stop/start the microwave if it looks like it’s going to overflow.
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3
Serve with a spoonful of whipped cream or yogurt & sprinkles, if you like.
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1Enjoy!
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