Gingerbread Superfood Protein Cake Recipe

Create a Nutrient-Rich Gingerbread Superfood Protein Cake

Ingredients:

2-3+ cups of Gingerbread Superfood Protein Mix;
Alternately: Use Naturally Sweetened-Unflavored Superfood Mix with Gingerbread spices to taste, or Unsweetened-Unflavored version with Gingerbread spices and preferred sweetener;
Gingerbread Spices: Mix cinnamon, ginger, nutmeg, allspice, and cloves in a 10% ratio (Cinnamon:Ginger:Nutmeg:Allspice:Cloves = 1:1:0.25:0.25:0.125);
Optional: Boost protein with 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein (choose appropriate flavor);
Optional: Add 1 tablespoon of Baking Powder per cup of Superfood Mix for extra rise;
Optional but recommended: 1-2 shredded carrots;
Optional but recommended: 1-2 finely chopped, mashed, or blended bananas;
Options: Customize with shredded coconut, raisins, and nuts;
Add approx. 1/8 or more teaspoon of sea salt per cup of mix used;
Optional: Include ¼ cup of oats per cup of mix for additional slow-burning carbs (note: oats are not Paleo);

Instructions:

In a large mixing bowl, combine Gingerbread Superfood Protein Mix and chosen spices.
If desired, add P3 or P4 for extra protein and additional spices if using Naturally Sweetened-Unflavored or Unsweetened-Unflavored version.
Mix in Baking Powder if adding.
Incorporate shredded carrots and mashed bananas for enhanced texture and flavor.
Add optional ingredients such as shredded coconut, raisins, and nuts.
Thoroughly mix the ingredients before adding water sparingly.
Sparingly add water while mixing until a thick batter consistency is achieved.
Preheat your oven to 350°F (175°C).
Grease and flour a cake pan.
Pour the batter into the prepared cake pan.
Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Indulge in this flavorful Gingerbread Superfood Protein Cake, packed with nutrients and deliciousness!

Feel free to experiment with variations and ingredients to suit your taste and nutritional preferences.

How To Make Nutritious & Delicious High Protein, Nutrient Cakes

Cake: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Cakes! (Not only is Cake made with our mixes nutrient-dense, it’s also just plain dense. There’s nothing light or fluffy about them. They are a meal!)

“Let them eat cake.”

Marie Antoinette’s naive statement regarding what the peasants should eat would not have been taken the way it was if they had had Superfood High-Protein Cake.

Making Superfood Cakes is very similar to making Superfood Bread.

Use whatever size & shape cake pan you’d like your final product to be and mix up enough to fill it appropriately. The baking time will be quite a bit longer than for a bar, bite, brownie or cookie due to the increased thickness. We recommend using smaller cake pans for best results due to the high density;
Be sure to use butter, oil, or cooking spray on the pan surfaces to keep it from sticking
When making cake in a cake pan you really have to bake it, dehydration won’t work well due to the sides of the bake pan which interfere with air flow
If you do want to dehydrate rather than bake, you’ll need to place the batter in a flattened mound (in case you want to make a multi-layer cake);
If dehydrating, we recommend 118 degrees. It will take 4-6 hours or more depending on how large the mound is and how moist or dry you’d like the cake to be
If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern. If you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished product to be)
Once finished dehydrating or baking, simply allow it to cool for at least 20 minutes
Layer it if that’s what you’d like to do and slice it as you would any cake
Of course you can add frosting as with any other cake (obviously look for some healthy frosting recipes as appropriate for the flavor of cake you’re making)
Wrap the cake, or place it in Zip-Lock bag or seal-tight Tupperware style containers for future consumption
Refrigeration will help to keep the cake edible for about a week and a half whereas freezing will keep it fresh and edible for many months (although you’ll likely eat it long before that)