Cranberry-Apricot Gingerbread Cake

Thursday, November 10, 2016 8:32:26 AM America/Los_Angeles


Posted By Tracie Leafty

A light gingerbread cake infused with oats, cranberries and apricots makes this a warm and hearty breakfast.


  • 1 ½ c. rolled oats
  • 2 scoops (1/2 c.) Building Blocks Protein Vanilla, Rx Meal Vanilla, or Rx Plant Protein Vanilla protein powder
  • ¼ c. ground flaxseed
  • ¼ c. coconut palm sugar (or white cane sugar can be substituted)
  • 1 tsp. baking powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 egg, beaten
  • 3 tbsp. molasses
  • 1 ½ c. unsweetened almond milk (or other milk can be substituted)
  • 1 tsp. vanilla extract
  • ¼ c. dried cranberries (Craisins® work well)
  • ¼ c. dried apricots, chopped small


  1. 1. Preheat the oven to 375 degrees. Line a bread loaf pan or an 8x8 square pan with parchment paper.
  2. 2. In a large bowl, stir together oats, protein powder, ground flaxseed, baking powder, and spices.
  3. 3. In a medium bowl, use a whisk to combine egg with molasses, milk, vanilla extract and sugar.
  4. 4. Add the wet ingredients to the dry and stir to combine. Fold in the dried cranberries and apricots.
  5. 5. Spread batter evenly over prepared pan. Bake 25-30 minutes or until a toothpick pulls clean from the center bars in the pan.

Nutrition Facts*

Serving Size 1

Servings Per Recipe 12

Amount Per Serving
Calories 145
Total Fat 5g
Total Carbohydrate 22g
  Dietary Fiber 2.5g  
Protein 7g

*Nutrition Facts can vary based on protein powder used. Nutrition Facts shown here are based on Building Blocks Vanilla Protein Powder.