A Healthier Apple Cake
The newest flavor of MRP is Apple Crumb Cake which makes six amazing flavors in this product. A full spectrum meal replacement protein, it contains real oat and barley flour, which makes it perfect to add in your baked goods. Not only is it great for a meal replacement, but we love to use MRP for a pre-workout meal as it has equal protein and carbohydrates while just 3g fat per serving of 2 scoops. MRP is one of the most versatile products and never contains any fillers, maltodextrin or aspartame. Use code “COURTNEY” and buy MRP here!
I crafted a fancy layered cake from this new flavor that will satisfy your sweet tooth cravings. This recipe can be made into a single layer mini cake or even cupcakes instead but reduce the baking time. My version of this healthier apple cake is packed with 17g protein per serving, which is a ¼ of the cake. Perfect for a dessert or sweet treat, this apple cake is lightly sweet with a creamy frosting.
It’s always best to peel your apples before you use them in baking to prevent hard chunks of peel. Any variety of apples can be used, so experiment with tart or sweet apples and see which you like best. If you prefer a different sweetener than splenda, try substituting stevia, monk fruit or swerve. Paleo flour is used in this recipe which is a blend of almond flour, coconut flour, tapioca flour and arrowroot starch so it bakes really well. You can substitute paleo flour for almond, coconut, oat or other flour, however it may change the texture of the cake. Likewise, if you prefer a different oil, you may substitute. Let the cake cool before you try to slice into it and carefully slice across for even layers. Even if you don’t get them even, you’ll be able to use the frosting to hide any ripples. This cake is best consumed within a day as the apples will begin to brown. Store any remaining cake slices in an air tight container in the refrigerator. I hope you love this recipe!
1 T. (14g) coconut oil, melted
½ tsp. vanilla extract
1 whole egg
½ cup (120g) unsweetened applesauce
120g apple chunks, diced and peeled
2 T. no-calorie sweetener, like Splenda
¼ tsp each: baking soda, baking powder, salt
½ tsp. apple pie spice or cinnamon
40g paleo flour (may substitute almond or coconut flour)
2 scoops (68g) Core Nutritionals MRP Apple Crumb Cake
Preheat oven to 325 degrees. In a microwave safe bowl, mix coconut oil in 15-30 second bursts stirring until smooth. Stir in vanilla, egg, applesauce and apple chunks. Mix in all dry ingredients until just combined. Lightly spray a 6” round pan with non-stick spray. (You can substitute a square pan or muffin tins, but baking time will vary). Pour batter in pan (approximately 400g batter). Bake 25-28 minutes until a toothpick comes out clean. While cake is baking, prepare frosting. Let cake cool then using a serrated knife slice horizontally across for 2 cake slices.
½ cup (120g) vanilla greek yogurt
2 oz. (56g) light cream cheese
20g Core Nutritionals PRO vanilla crème
80g apple chunks, diced and peeled
Mix all ingredients in a small bowl. To assemble cake, place half (approximately 138g) frosting on top of one cake layer spreading smooth. Place second cake layer on top and spread. Place apple chunks in the middle and sprinkle with cinnamon. Cover and store remaining pieces in the refrigerator.
Serving Size: ¼ cake with frosting – 17.2g Protein, 26.6g Carbs, 10.6g Fat
Recipe makes 1 – 6” round cake