Maple Cake with Vanilla Bean Ricotta Frosting

Serves: 8

When you get a craving for maple syrup what do you do? You turn your craving into a healthy dessert, of course! This cake has amazing flavor and just the right amount of sweetness (for me anyway)!

Fit Ingredients:

Cake

    • 3/4 c (66g) vanilla whey protein (I used ON)
    • 3 tbs ground flax
    • 1.5 tsp baking powder
  • 3/4 c (184g) fat free, low sodium ricotta (I used Calabro)
  • 8 egg whites (or I used 276g liquid egg whites)
  • 1 tbs maple extract (or half pure maple syrup and half extract)
  • 1 tsp (about 10 drops) liquid stevia

Frosting

  • 1 c (248g) fat free, low sodium ricotta
  • 12g vanilla bean torte whey protein (I used Nectar Sweet)

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9 in round cake pan

non stick spray

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Directions:

Pre heat your oven to 325 degrees.

Spray cake pan with non stick spray. Mix your dry cake ingredients (first 3) together in a bowl. In a separate bowl, using an electric hand mixer, mix your wet cake ingredients until they become creamy. Slowly mix your dry ingredients  into your wet ingredients. Pour the batter into your cake pan. Bake for 23-26 minutes.

While your cake is  baking you can make your frosting. Mix your ricotta cheese and protein together with an electric mixer until creamy. That’s it! 🙂

When your cake is done, remove it from the oven and let it cool for about 1 hour then chill in the refrigerator. Frost before serving! Feel free to decorate the top however you’d like! I used a few pecans on top for some additional ‘flare’.

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Nutrition: (per 1/8)

Calories: 96.4, Protein: 17.8g, Carb: 4.1g, Fat: 1.2g (0.5g Saturated), Sodium: 122mg, Fiber: 2g (Net Carbs: 2.1g)

OR you could cut it into 4 big slices as I did (because I like lots of dessert) and it still comes in at only 192.7 calories and 8.1g carbs (net carbs: 4.1g) with a whopping 35.6g of protein!! WOW!!

2 Comments
  • Ella
    Hi there! I love love this recipe! Which (brand of ) maple extract did you use? I did a quick search and came across a few...and don't know which one to get. Thank you!
    November 10, 2012

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