Gingerbread Bundt Cake with Caramel Apple Sauce

Pile on the smooth, sweet, and delectable glaze that elevates this Gingerbread bundt cake from great to perfect! Don’t feel guilty, either. With low sugar per slice, it won’t give you the sugar rush that the traditional cake does.

Bundt Cake:
 2 cups whole-wheat pastry flour
½ cup almond meal flour
2 scoops Lean Body for Her Vanilla Whey Protein Powder 
• ½ cup baking stevia or xylitol
• ¾ cup coconut palm sugar
• 2 tsp. baking powder
• ½ cup unsweetened almond milk
• ½ cup liquid coconut oil
• ¼ cup unsweetened applesauce
• 3 Tbsp. unsulfured molasses
• 2 tsp. vanilla extract
• 3 eggs
• 1 egg white

Caramel Apple Glaze:
• 1 large apple, chopped
• 1/3 cup sugar free maple syrup
• 3 Tbsp. coconut palm sugar

Preheat oven to 350 degrees F. Spray a bundt pan with non-stick spray and sprinkle with a little flour.
2. In a mixing bowl, whisk together milk, coconut oil, applesauce, molasses, extract and eggs until smooth. In a separate mixing bowl, stir together flours, protein powder, stevia, coconut palm sugar, and baking powder. Pour the wet mixture into the bowl of dry ingredients and whisk together until all lumps are out and the batter is completely smooth.
3. Pour cake batter into the bundt pan and bake in the oven for 34-38 minutes, or until center of cake is cooked. Remove from oven, let cool for 10 minutes, then invert cake onto serving dish.
4. To make the caramel apple sauce, combine the chopped apples, maple syrup, and coconut palm sugar in a medium saucepan. Cook this mixture on the stovetop over medium-low heat, bringing it to a slow simmer, for about 15-20 minutes. The mixture should thicken. Remove from the stovetop and let cool for about 30 minutes.
5. Pour the caramel apple sauce on top of the gingerbread bundt cake and cut into 24 even slices. Serve immediately. Enjoy!

You may substitute whole wheat pastry flour with oat flour or whole wheat flour.
You may use regular coconut oil, melted if you do not have liquid coconut oil.
You may substitute applesauce with plain greek yogurt.
You may substitute coconut palm sugar with light brown sugar.




image002Nicolette Stramara believes in balance. Just because you’re eating healthy doesn’t mean you need to restrict your sweets. Her passion began in the kitchen, baking desserts for others. Nicolette’s drive to live a healthy lifestyle blended with her baking skills.

Over the years she began to experiment – baking with protein powder and other healthier ingredient alternatives. Now she loves to create mouthwatering desserts that deliver healthy, protein-packed flavors! From cupcakes and cookies to cheesecakes and pies, Nicolette shares her delicious protein treats for everyone to try.

My blog has all of my past and present recipes

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