20-Minute Mini Cake for Eight

Turn that pancake mix into a delicious, guilt-free super-fast cake with HALF the calories, fat and carbs as regular cake but 8x the protein! This Banana Hazelnut cake complimented with a chocolaty cinnamon cream cheese frosting will have your guests thinking you spent over an hour in the kitchen!


INGREDIENTS (frosting)

  • 2 tbsp butter, room temperature
  • 1/4 cup reduced fat cream cheese, room temperature
  • 2 tbsp unsweetened Cocoa
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 3/4 cup powdered sugar


  • Serving Size:   1 slice
  • Servings:   8
  • Calories:   190
  • Fat:   6g
  • Carbs:   24g
  • Fiber:   2g
  • Sugar:   17g
  • Protein:   11g


  • Mix all ingredients for frosting in a small bowl and mix on high with a hand mixer for 5 minutes until light and fluffy yet stiff. Scrape down the sides with the spatula as needed. Set aside.
  • In another small bowl combine ingredients for the cake and mix (Banana hazelnut mix, milk, egg white) with a whisk until well blended and bubble forming. Spray bottom of a small microwave-safe dish with cooking spray. (We used a 6"x 6" square stoneware dish. Any shape will work.)
  • Pour 1/3 batter (about ½ cup) into the dish and microwave on high heat for 1 minute and 45 seconds. (Or until spongy and just done in the middle) When done, carefully flip upside down on a flat surface to cool. Repeat twice until batter is gone.
  • Once cooled (about 5 minutes) spread 1/3 of the frosting between each layer and spread the rest on top. Enjoy!

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