Ok guys, I’m obsessed with baking with cauliflower. Only because this Snickerdoodle Cauliflower Protein Cake has the absolute perfect texture. I kept thinking this was made with applesauce or mashed bananas with every bite because it is so moist! Completely gluten-free, this cake would be the perfect paired with scrambled eggs and fruit for breakfast or as a quick pre-workout snack with some peanut butter spread on top!
Snickerdoodle Cauliflower Protein Cake
Original recipe: Hana DeVore
Makes 8 slices
1 package Trader Joe’s frozen cauliflower rice (approx 350 g cauliflower)
2 large eggs
6 Tbsp (92 g) egg whites
1 scoop Cinnamon Swirl slap nutrition whey
2 scoops MyPureGoodness Vanilla pumpkin seed protein
1 TBSP flax seed meal
2 TBSP coconut flour
1/2 TBSP baking powder
5 drops vanilla stevia
1 TBSP cinnamon
- Preheat oven to 350F.
- Microwave the cauliflower rice until steamed.
- Add cauliflower rice plus rest of ingredients into a food processor. Blend into a smooth batter.
- Pour into a greased 9×9 pie pan and bake for 18-22 minutes.
- Cut into 8 cake pieces and enjoy!