5-minute Frosted Cake & Ice Cream for under 400 Calories? Come to Mama!
Hell, maybe we even need to double down with said frosted cake by adding in ice cream! Do not judge. Do not pretend you haven’t been there. We are human. Life happens. Cravings hit.
But despair not.
I come to you today, dear Badass recruits, with news that should be shouted from rooftops: YOU.CAN.EAT.CAKE! AND.ICE.CREAM! Guilt free. And it can even taste good. Like, really good. Like, run your finger around the bowl and then lick ’em good.
I won’t claim the microwave “mug cake” to be my own invention or all that novel – lots of my fellow Fitfluential Ambassadors have great versions out there, and I encourage you to try them!
But I have been playing around with recipe variations and tweaks and lately have been loving today’s featured combo of warm vanilla-chocolate protein cake, topped with gooey GNC Live Well Lean Shake Pumpkin Spice “frosting” — and then served with coconut-almond milk protein “ice cream.” Hot meets cold, cakey meets soft and gooey. This is Dessert Food Porn going crazy all up in your mouth. Yeah, life can be good like that!
So try this one out, and once you master it, play around with protein powder flavors and combos (at right is a chocolate cake-berry frosting combo). I know I will be trying a peppermint cake with chocolate frosting combo soon thanks to the GNC Lean Shake peppermint protein powder!!!
Cavegirl Eats: Dessert Food Porn Cake and Ice Cream
Cake Ingredients (150 calories)
- 1/2 cup canned pumpkin
- 1 scoop chocolate protein powder (I used Jay Robb Egg White Powder)
- 1/4 cup unsweetened vanilla or chocolate almond milk
- 10 drops toffee or chocolate liquid Stevia
- 1/4 cup liquid egg whites
- 1 Tbsp. cinnamon
- 1 Tbsp. cocoa powder
- 1 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tsp. vanilla
Directions: Mix by hand all ingredients until well blended. Grease a large coffee mug or ramekin with coconut oil or Pam spray. Pour batter into mug and microwave for 3 minutes. It will expand like a cake monster! See here how the Mug Cake Cooks!
As it cooks, make the frosting…..
Frosting Ingredients (125 calories)
- 1 scoop GNC Lean Shake Pumpkin Spice (or your fave flavor)
- 1/4 cup unsweetened chocolate almond milk
Directions: Mix by hand until smooth. Set aside and once the cake is cooked, drizzle over the top. Serve as is or DOUBLE DOWN with ice cream…
Ice Cream Ingredients (125 calories)
- 1/2 cup unsweetened chocolate almond milk
- 1 scoop protein powder (I went with chocolate!)
- 1/8 tsp. guar gum
- 1/8 tsp xanthan gum
- 2 Tbsp. cocoa powder
- 1 Tbsp. cinnamon
- 10 drops chocolate liquid Stevia
- ice cubes
- 3 Tbsp. raw cacao nibs or dark chocolate pieces
Directions: Place all ingredients except cacao nibs/chocolate chips into blender, Vitamix, etc. and mix until it blends and gets thick. Spoon into a bowl and sprinkle with the chocolate. Devour!
Coming up: Another Power Core circuit, another #BadassMama Real Success story, and the first in a series of holiday recipe makeovers!
This entry was posted on Wednesday, November 14th, 2012 at 8:55 am
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