Applesauce Cake (Coconut Flour and Protein)

This is my attempt to "healthify" Granny's applesauce cake, I didn't take the mission lightly. After several tries, I finally came up with the glorious dessert I was after. It has all the flavour, half the calories, twice the protein and a fraction of the sugar of Granny's original. This sweet-spiced cake is moist and filled with lots of plump raisins and crunchy pecans. Perfect for snacking or breakfast.

vanilla whey protein powder (90 g)
¼ cup coconut flour
6 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
⅛ tsp. ground allspice
¾ cup unsweetened applesauce
¼ cup egg whites
¼ cup pecans, chopped
¼ cup raisins, soaked in hot water for 10 minutes until plump
¼ tsp. sea salt

Garnish:
pecan halves

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Lightly butter a 7x5" or 8x6" baking dish.

Whisk together the dry ingredients in a medium mixing bowl. Add the wet ingredients and mix until combined. Stir in the chopped pecans and raisins.

Pour the batter into the prepared baking dish. Bake for 30-40 minutes until the center is set but a toothpick or knife inserted comes out slightly dirty. (Overcooking will result in an overly dry cake).

Cut into 8 pieces and serve.

Store any leftovers in the freezer for up to one month and reheat them right before eating.

Makes 8 servings.

Cook's Notes: If you would prefer a fancier cake, try Cream Cheese Frosting, or Maple Buttercream.

Nutritional Information:
Calories 117 | Carbs 11 g | Protein 10 g | Fat 4 g