Protein Ginger Cake – Boditronics
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Protein Ginger Cake

by Frankie CopleyYogi
Protein Ginger Cake
Recipe makes up to 18 servings

Per serving;

  • 162kcal 
  • 18.4g Carbs
  • 5g Protein
  • 7.6g Fat


This wonderfully warming ginger cake recipe can make up to 18 servings. 

It is light and fluffy, it has a mixture of Boditronics Iso Express 100% Whey Isolate, oats, flour and maple syrup to make it a slow release carb.

Much better than your average cake!

This is great for those who struggle to gain weight as it is soo light to eat! 


  • 150g butter (plus extra for greasing)
  • 1 large egg
  • 200ml water
  • 2 scoops Boditronics Iso Express 100% Whey Isolate - Gingerbread
  • 80g Maple Syrup
  • 20g Sucralose based sweetener
  • 100g medium oatmeal
  • 250g self raising flour
  • 1 tbsp ground ginger (or more if you like it stronger!)


  1. Preheat oven to 180°C/160°Fan/Gas mark 4
  2. In a jug measure 200ml of water and 2 scoops Boditronics Iso Express 100% Whey Isolate - Gingerbread
  3. Whip the above with a fork, add the egg and whisk.
  4. In a separate bowl mix the maple syrup and sweetener
  5. In a large mixing bowl mix together the oats, flour and ginger. 
  6. Melt the butter and pour into the maple syrup mix.
  7. Add the melted butter/maple syrup mix top the oats, flour and ginger and mix until it becomes a light batter
  8. Pour into a loaf tin and place in the preheated oven for 40 minutes or until the cake is firm to the touch.
  9. Leave to cool in the tin then remove from the tin and wrap in tin foil or parchment
  10. This cake should last up to 5 days (if you can stop yourself from eating it!)

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