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January 21, 2016

Salted Caramel Apple Snickerdoodle Cake 
This cake is plenty moist, dense, and full of delicious fall flavors. Top it with some of 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!

Nutritional Information

Calories: 160 (per slice)

Macros: Protein: 13 grams; Carbs: 21 grams; Fat: 3 grams.

Servings: 9

Salted Caramel Apple Snickerdoodle Cake


  • 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 syrup,
  • 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 apple (400 grams) finely diced and sliced - you could combine them into the cake or add them on top as I did. Both ways are delicious!


  • Preheat oven to 350
  • 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, and enjoy!

Meg Bush
Recipe Developer & Food Blogger.

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