Dry Apple Cinnamon Protein Cake

Ingredients:

• 2 medium apples

• 60 g vanilla vegan protein powder

• 20 g coconut protein powder

• 60 g Schär C gluten-free flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 3 eggs

• 50 ml plant-based milk of choice (we used rice milk)

• 10 g coconut oil

• 2 tablespoons erythritol

Instructions:
Grate the apples and set aside. In one bowl, combine all dry ingredients: vanilla protein powder, coconut protein, gluten-free flour, baking powder, cinnamon, and erythritol. In a separate bowl, whisk together the wet ingredients — eggs, plant-based milk, and coconut oil. Make sure the coconut oil is fully melted before adding it, so no lumps remain; gently warm it if needed.

Combine everything together: grated apples, wet ingredients, and dry ingredients. Mix well until evenly incorporated. Pour the batter into a baking tray (approximately 20 × 25 cm). Bake in a preheated oven at 200°C (392°F) for 20–22 minutes.

Description:
This cake was designed as a lighter, functional dessert that balances enjoyment with nutritional value. Apples provide natural sweetness, fiber, and moisture, while the combination of vanilla vegan protein and coconut protein supports higher protein intake and improved satiety. Cinnamon enhances the flavor and adds a mild antioxidant touch, while a small amount of coconut oil and erythritol delivers texture and sweetness without unnecessary calorie load. The result is a balanced, slightly drier-textured cake with a favorable calorie-to-protein ratio.

If your daily calorie budget allows, you can spread a slice with a nut butter of choice — such as peanut, walnut, or almond — for extra richness and flavor.

The whole recipe contains 1036 calories in total, divided into 8 slices — enough to serve as a satisfying meal for two people or a wholesome treat to share when guests come over.