Protein Ginger Bread Cake

For the cake:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 2 tablespoon of zero/low calorie sweetener
• 2 1/3 cup wholemeal flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 2 teaspoon ground cinnamon
• 1/2 teaspoon ground clove
• Pinch of salt
• 2 eggs
• 1/2 cup coconut oil - melted
• 1 1/4 cup cold water
• 2/3 cup molasses

For the frosting:

• 100g white chocolate
• 3 tablespoons coconut milk

1. Step 1: Preheat oven to 160 degrees celsius, and line a standard sized tin with baking paper.

For the cake:

1. Step 1: Whisk the sweetener and coconut oil together.
2. Step 2: Add the eggs, water and molasses and mix well.
3. Step 3: In a separate bowl combine flour, spices, baking powder and salt.
4. Step 4: Whisk together both mixes and pour into the lined cake tin.
5. Step 5: Bake for 30-40 minutes, checking after 30 minutes.
6. Step 6: Cake will be ready when a skewer comes out clean.
7. Step 7: Remove from the oven and allow to cool slightly before transferring to a wire rack.

For the frosting:

1. Step 1: Melt the white chocolate in the microwave before adding the coconut milk and mixing well.
2. Step 2: Pour over cooled cake and spread to the edges, allowing it to drip down.
3. Step 3: Top with cinnamon or chocolate flakes.
4. Step 4: Cake can be stored in an airtight container for up to five days.

Nicole Frain

Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!