I love cake. So I had to find a way to fit it into my diet. So I did. And I want to share it with you so you can too. As you can see below, I make this quite often…

And I’ll make a bunch of different versions of this cake depending on what I’m craving, like this baked cinnamon apple cake…

And anothaaaa one…

Because there is no reason you can’t have your cake, and eat it too. 🍰😋👌🏼

Here’s how:

Ingredients for cake:
-30g Quest Nutrition protein powder (or other whey/casein protein blend)
– 20g Pumpkin purée
– 60g Unsweetened applesauce
– 10g Coconut Flour
– 92g Egg Whites
– 2g Vanilla Extract
– 2g Zero Cal Sweetener of your choice
– 1g Baking Powder
-7g Mini Chocolate Chips

Ingredients for Vanilla Frosting:
– 113g Plain Non Fat Greek Yogurt
– 4g Sugar Free/Fat Free Vanilla Pudding Mix
– 2g Zero Cal Sweetener of your choice

1. Preheat oven to 350 degrees F. Then add all your cookie cake ingredients into a bowl and mix until you have a thick batter consistency. Then add half your batter to one mini cheesecake pan. Then add the other half to another mini cheesecake pan. Bake in oven for 10-12 minutes until cooked but still moist. Then take out and let cool for 10-15 minutes and add to fridge to cool for 5-10 minutes.

2. While you cake is cooling, take your frosting ingredients and add to a bowl. Mix until you have a thick frosting like consistency. Then add to freezer for 10-15 minutes to settle and thicken up more.

3. Take out of fridge and frost your cake! Additional toppings are up to you! I topped mine with more chocolate chips because duh, and some Walden Farms chocolate syrup.

Macros for the WHOLE dang thang:
294 calories
36g protein
29g carbs
3g fat

*Note: these can absolutely be made into muffins or one big single cake!

I also used butter extract instead of vanilla, to get more of a “buttery cake” taste. And it was awesome. Let me know if you try it out!