Using Coco Earth Coconut Flour in Gingerbread Protein Cake makes it naturally gluten-free and low-carb. Its subtle sweetness perfectly complements the warm spices of ginger, cinnamon, and nutmeg. Coconut flour’s absorbent texture keeps the cake moist and fluffy without refined flour or added sugar. Every bite is a nutritious, guilt-free treat full of rich flavor and holiday warmth.
Below are the ingredients and method to make a Gingerbread Protein Cake using Coco Earth Coconut Flour:
Ingredients
• 1 whole egg
• 2 egg whites
• ¼ cup (50g) vanilla protein yoghurt
• 3 tbsp (30ml) monk fruit maple syrup
(If using regular maple syrup — it’s sweeter — reduce to 1½–2 tbsp and add 1–2 tbsp extra yoghurt or milk to keep the batter consistency the same)
• 1 tbsp date syrup
• ¼ cup (35g) peeled & finely grated apple (squeezed)
• ½ tsp gingerbread spice
(or ½ tsp cinnamon, ¼ tsp ground ginger, pinch cloves, pinch nutmeg)
• ¼ cup (30g) Coco Earth Coconut Flour
• 1 tsp baking powder
• ¼ tsp baking soda
Frosting
• ¼ cup (60g) vanilla protein yoghurt
• Cinnamon & crushed gingerbread biscuit
Instructions
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1. Preheat the oven to 170°C. Grease and line an 11.7 cm baking pan. 2. In a bowl, use an immersion blender to blend the whole egg, syrups, grated apple and spices until smooth. 3. In a separate bowl, mix the coconut flour, baking powder and baking soda. 4. Stir the dry ingredients into the wet mixture until combined. 5. Whisk the egg whites to soft peaks. 6. Gently fold the egg whites into the batter. 7. Pour into the prepared pan and smooth the top. 8. Bake for 20–25 minutes, until just set. 9. Cool, then top with yoghurt, cinnamon and crushed gingerbread.
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