High Protein Hummingbird Cake

High Protein Hummingbird Cake with Cream Cheese Icing

This healthier hummingbird cake keeps everything you love about the classic—banana, pineapple, warm spices, nuts, and coconut—but upgrades it with more protein, way more fiber, and far less added sugar.

It’s moist, naturally sweetened mostly from fruit, and finished with a sugar free, high protein cream cheese icing that doesn’t overpower the cake.

It's perfect for a breakfast cake, dessert, or slicing up for the week.

 

Ingredients

Cake

Wet ingredients

• 1 large egg
• 100g egg whites
• 150g 0% Greek yogurt
• 80g unsweetened applesauce
• 60ml skim milk
• 1 tsp vanilla extract
• 2 ripe bananas, mashed (one should be close to liquid and the other chunky)
• 200g crushed pineapple 

Dry ingredients

• 70g all purpose flour
• 30g oat flour
• 30g almond flour
• 40g whey protein powder
• 35g coconut sugar
• 25g ground flax seeds
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• Pinch of salt

Fold ins

• 45g shredded coconut (30g for folding in, 15g for topping)
• 30g pecans, chopped

Protein Cream Cheese Icing

• 8 oz low fat cream cheese, softened
• 30g allulose
• 30g Swerve (erythritol blend)
• 10g vanilla whey protein powder
• 20g 0% Greek yogurt
• 1 tsp vanilla extract
• Pinch of salt

Instructions

Make the Cake

1. Preheat oven to 350°F . Line two 8 inch in diameter cake pans with parchment paper.
2. In a large bowl, whisk together egg, egg whites, Greek yogurt, applesauce, milk, vanilla, bananas, and pineapple until smooth.
3. In a separate bowl, mix all dry ingredients.
4. Add wet ingredients to dry and stir until just combined.
5. Fold in shredded coconut and crushed pecans.
6. Pour batter into prepared pan and smooth the top.
7. Bake 45 minutes, or until a toothpick comes out mostly clean.
8. Let cool completely before icing.

Make the Icing

1. Beat cream cheese until smooth.
2. Add allulose, Swerve, whey protein, Greek yogurt, vanilla, and salt.
3. Mix until light and creamy. Chill briefly if needed to thicken.
4. Spread evenly over cooled cake.
5. Finally, top with shredded coconut.

 

Nutrition (With Icing). Makes 10 slices

Per Slice

• Calories: 270
• Protein: 20g
• Carbs: 29g
• Fat: 10g
• Fiber: 5.5g
• Added sugar: 3.5g