An Incredibly Delicious Single-Serve Low-Carb & Low-Fat Dark Chocolate Protein Cake (Using Only Four Ingredients)

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This recipe contains only four ingredients and man oh man, if you love dark chocolate as much as I do, it will set you on fire. It’s the kind of thing that you’d expect to be served in a restaurant after ordering the A Chocolate Lover’s Dream! A Moist and Rich Dark Chocolate Cake with  a Luxuriously Smooth Dark Chocolate Center… or something of the sort ;-) especially if you accompany it with vanilla (protein) ice cream! It’s seemingly Indulgent, but, when you look at its ingredients, you realize it’s actually pretty magical, packed as it is with chocolate antioxidants, phytosterols, and  protein ka…POW!

Ingredients:

3/4 cup (pasteurized) liquid egg whites (I used this stuff, it’s amazing!)
1/2 cup chocolate vegan protein powder (it’s a blend of veg protein powders that’s extremely chocolatey and smooth)
3/4 cup milk (I used Kara’s coconut but any will do)
2 tablespoons  100% cocoa powder

Directions:

1. Blended together

2. One thing I want you to take in when you make this recipe is that cooking times matter. If you overcook the batter, you cakes will turn dry and not very nice. If you undercook the batter, inside coffee mugs (heat resistant ones) in the oven for, say, 8-10 minutes at 180 C (356 F), you’ll end up with the world’s most delicious protein hot chocolate!

Macros per Serving (out of 3):

156.9kcals
25.3g protein
5.6g carbs
3.7g fat
0.06g fiber 

It’ll be thick, creamy, and mmmmmm, absolutely exquisite :-D If you then cook the batter for longer, in little ramekins like I did for example, the batter will start cakeying up. To end up with a cakey puddings with a slightly creamy center, take them out after about 12-15 minutes. To end up with soft chocolate cakes like I did, you want to take them out of the oven after about 15-20 mins or as SOON as your knife comes out clean after stabbing them. Does this make sense? Comment below or here if you want further clarification because, seriously, you’ve GOT to try this!

  • http://www.blogger.com/profile/11580009040917928064 La Gordita González

    I’m trying it now! Lets see how this comes out :)

  • http://www.blogger.com/profile/14867104356240972497 Jill TRUJILLO

    Put mine in muffin tin. We shall see…..

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      Awesome! Just keep an eye on it so it doesn’t overcook! Take it out while it’s still slightly wet in the center to allow for a consistency like mine (mushy and kind of creamy) :-)

  • http://www.blogger.com/profile/07171422155430242188 Bilyana

    Hey, Anna, what is the best sub for vegan protein? Can we use casein instead?

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      Casein would be the best suited, yeah :-)

  • http://www.blogger.com/profile/06863956828410002174 fizzypeaches

    Hi Anna trying this tonight, always have the issue with cups and weight, I have the American cups but when when I way half a cup of powder I get about 55grams..what best to go by? ( what do you do?!) xx

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      What type of protein powder are you using?

  • http://www.blogger.com/profile/09975701931288055610 FitDentista

    The only thing that I’m concerned about is that I always thought you weren’t supposed to cook or heat up protein powder…. Is it okay to cook certain types??

  • http://www.blogger.com/profile/06863956828410002174 fizzypeaches

    I used a vegan brown rice choc one by rawlicious – figured it was closer to the vegan one then my whey and I added a spoon of hemp and pea protein and squished it into the cup to pack it out – 55g!

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      I must have used a heaping spoon then I reckon, it’s fine though either will do the job nicely.

  • http://www.blogger.com/profile/05294794171591821314 Margarita garcia

    can i use whey for this one? i have vanilla, maybe add some extra cocoa powder?

    • http://www.blogger.com/profile/00302461075094729414 ANNA

      No, whey won’t work. Casein maybe, but not whey. Definitely best with a veggie powder.

  • http://www.blogger.com/profile/10678419093526638393 Yariv

    I’m dairy free and made it slightly different. I used “SunWarrior” protein instead of “Vegan Blend” because I can’t find the latter in the USA. It’s sweetened with stevia (which loses some sweetness when baked I find) and not super chocolaty, so I’ve added 2 tbsp of maple syrup to the mix and another tbsp of the cacao power. The consistency came out great but still not as sweet as I’ve hoped. Next time I’ll use even more maple syrup and cacao. Also, it rose a lot and spilled out of the mug so make sure to leave it about 25% empty and place over a cookie sheet just in case. Thanks for the recipe Anna!

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Anna Sward is the creator of Protein Pow and one of the world’s leading experts on protein powder-based cooking. Her recipes have been featured in several leading magazines and she is a columnist and feature writer at bodybuilding.com, Muscle & Fitness magazine, and fitocracy.com. Anna regularly hosts cooking workshops with professional athletes and members of the general public. She is the author of Protein Pow(d)er: the Cookbook and creator of the Protein Pow App.

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