As if my recent obsession with “Mug Cakes” wasn’t bad enough, I have now combined it with my protein powder obsession!
My friends…. prepare yourselves to meet the protein bowl cake!
It all started like this…….
GF Guy and I are in the process of moving. (Yes, we are moving AGAIN. This time, at least, it’s just down the road to a quieter neighborhood with respectful professionals who don’t smoke pot at the community pool and play “Ding Dong Ditch” at 2AM.) I have been slowing packing up the house so as to avoid any last minute scramble. Which was a wonderful idea until I started to make protein pancakes only to find that my spice grinder was in an already taped up box at the bottom of a large stack. (Sigh….) It was okay, though. I have learned to adapt. Survival of the fittest, and all that hoopla. I put on a stiff upper lip, placed my incomplete pancake batter in the microwave, and hoped for the best.
WIN! An utterly delightful breakfast cake emerged from the microwave. Topped with a little Pumpkin Puree “Icing”, it more than made up for the missing spice grinder.
Sugar-Free Protein “Cake” with Pumpkin Puree “Icing”
- 1 scoop Vegan, Plant-Based Vanilla Protein Powder
- 1 large, organic Egg, beaten
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/3-2/3 cup Water
- Combine all ingredients in a glass, microwave safe bowl, stirring until smooth.
- Microwave on high for 2 1/2 minutes.
- Serve topped with pumpkin puree “icing”.