Comments on: Gluten Free Apple Cake

By: Brenda

Brenda — Tue, 29 Aug 2017 18:57:40 +0000

In reply to Richard Porst. The vanilla protein powder provides a nice chewy texture similar to what gluten does in recipes. If you leave it out you will need to compensate for the bulk that it also provides, you could try adding some almond flour in its place.

By: Richard Porst

Richard Porst — Tue, 29 Aug 2017 15:26:22 +0000

Hi why is the vanilla protein powder included in this recipe?
Can I make the cake without it?
Thanks

By: sue

sue — Sun, 27 Sep 2015 21:46:59 +0000

yummy!

By: Brenda

Brenda — Mon, 19 Jan 2015 12:07:41 +0000

In reply to Ronda. Nutritional Information is without the vanilla cream cheese frosting. Glad you loved it!

By: Ronda

Ronda — Mon, 19 Jan 2015 01:33:03 +0000

We just had this for dessert tonight and we’re all in love!
I ground my own oat flour which worked great. I used “Splenda for baking” because I have no idea what Swerve is. The result was perfect. I can’t wait to have another piece for breakfast!
We skipped the frosting, wondering if your calorie information included the frosting or not?

By: Abby

Abby — Sat, 10 Jan 2015 19:34:54 +0000

What could be used as a substitute for the vanilla protein powder?

By: Brenda

Brenda — Wed, 08 Oct 2014 18:07:31 +0000

In reply to Kathy. You could but I would only use about 1 tablespoon if it is Sweetleaf brand. If it is pure extract only 1/2 teaspoon.

By: Brenda

Brenda — Sun, 05 Oct 2014 18:57:23 +0000

In reply to Janet Monahan. 1 scoop is about 1/4 cup.

By: Kathy

Kathy — Sun, 05 Oct 2014 12:54:48 +0000

Can I substitute powdered stevia for the erythritol?

By: Janet Monahan

Janet Monahan — Sun, 05 Oct 2014 05:07:13 +0000

This looks great! I would like to try it, but am curious as to what exactly a “scoop” measures as! I’ve seen several different protein powder scoops.
Thanks 🙂