Gingerbread Spice Cake

Gingerbread Spice Cake



As the holiday season approaches, there’s nothing quite like the warm embrace of familiar scents to usher in the festive spirit. Among the many delightful aromas, the comforting smell of cinnamon spice takes center stage, weaving through the air and creating a sense of coziness and joy. Today, we’re not just indulging in the traditional holiday flavors; we’re taking a macro-minded route to create a Gingerbread Spice Cake that not only satisfies the taste buds but also nourishes the body. This aromatic cake is full of warming spices, wholesome goodness, and boasts a balanced blend of carbs, protein, and fat for a satisfying meal or snack for you and the whole fam (if you feel like sharing, that is ;). 



Cake Ingredients:

  • 200 grams egg whites
  • 30 grams Amaretto Spread
  • 50 grams plain or vanilla whey protein
  • 250 grams unsweetened pumpkin purée
  • 100 grams oat flour
  • 7 grams coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1/2 tsp clove
  • 3 grams sea salt
  • 4 grams powdered stevia (more or less depending on if your protein powder is sweetened)
  • 2 tsp baking powder
  • 20 grams molasses
  • 2 tsp vanilla
  • 65 grams erythritol 

Cake Topping:

To make:

Preheat oven to 350. Blend all your cake ingredients in your blender or food processor until smooth.  Pour into a parchment lined 8×8 baking dish.  Bake 32-34 minutes being careful to not overcook which will dry the cake out. While your cake bakes, make your cake ‘frosting’ by whipping all ingredients, except your walnuts, with a hand mixer or combine well in a bowl.  Place in the refrigerator. Once your cake is done, let it sit out at room temperature until fully cooled.  Once cooled, top with your yogurt topping and then sprinkle with your walnuts.  Slice and enjoy! Makes 6 bars.


Macros including all toppings: 

232 calories 


Macros without toppings:

172 calories 


Saved in MFP: Macro Minded Monique-Gingerbread Spice Cake 




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