Salted Caramel Apple Snickerdoodle Cake
This cake is plenty moist, dense, and full of delicious fall flavors. Top it with some of the low-calorie ice cream and you've basically got the best dessert that doesn't need pumpkin. Add pumpkin to it, and I can't even imagine how many people would go knocking on your front door!
Prep Time: 10 minutes
Cook Time: 25-35 minutes
Total Time: 35-45 minutes
Yield: 1 slice
Serving Size: 1 slice
4 scoops (124 grams) - PEScience Snickerdoodle protein powder
1/2 cup oats
3/4 cups all-purpose flour
2 tablespoons granulated stevia
1 teaspoon salt
1 tablespoon - Walden Farms Caramel Syrup (plus more for drizzling)
4 tablespoons cane sugar
3 tablespoons liquid egg whites
4 ounces unsweetened applesauce (1/2 cup)
2 tablespoons light butter, melted
1 cup - So Delicious Unsweetened and Vanilla Cashew Milk
1 teaspoon vanilla extract
2 large honey crisp apples (400 grams) finely diced and sliced
Preheat oven to 350 degrees Fahrenheit.
Combine protein powder, oats, flour, stevia and salt in a bowl with a whisk.
In a separate bowl, combine remaining ingredients excluding the apples.
Pour wet mixture into dry mixture, and stir to combine, but do not over mix.
Add apples to the mixture or add sliced ones to the top.
Spray a 9x9 inch baking pan with cooking spray, and add batter to the pan.
Bake for 25-35 minutes, being sure not to over bake. The cake will be done when it is firm to touch!
Remove from oven, let it cool, and slice into 9 even squares.
Drizzle with syrup before serving.