Black Forest Protein Cake
I made this cake for my friend David’s birthday – a friend who didn’t want to sit down and eat a slice of sugary, protein-lacking, tasty-but-I’ll-soon-forget-you cake. He wanted something special; something unique. Something that would reflect his commitment to healthy living, healthy eating, and forward-thinking food – all without compromising taste. So I made this cake for him! And took a slice of it to the gym for him (see image below). He loves chocolate and all things cakey and he loved the cake too! This cake is super easy to make, really tasty, and possibly one of the most protein-packed birthday cakes ever. It’s a cake that doesn’t constitute a ‘cheat meal’. It’s a cake you can dig into post-workout without feeling an inch of ‘I shouldn’t have…’. It’s a cake you can impress friends and family with and make on not only your birthday but year round. It’s a cake that will shock you with its simplicity and change the way you look at cakes. I promise it’s not wizardry I speak of – it’s all just protein… POW!
Ingredients for the Cake:
1/2 cup vanilla or chocolate flavored whey protein powder
1 cup liquid egg whites
1 tablespoon coconut flour
2 small pots 2% Total Greek Yogurt
1/4 cup cocoa powder
3/4 cup rolled oats – gluten free or regular
1/2 teaspoon baking powder
1/2 cup almond milk
Ingredients for the Frosting:
2 big pots 0% Total Greek Yogurt
1 cup vanilla or peanut butter flavored whey protein powder
4 tablespoons coconut flour
1. First, make your cake by blending all the cake ingredients together using a food processor or handheld blender. Bake the mix in a medium cake pan – I like to use a silicone cake pan to ensure it doesn’t stick for about 45-55 minutes at 170 C or until, when poked with a knife, your knife comes out clean.
2. Allow it to cool and, once it has cooled, slice it horizontally into three. These will be the layers of your cake.
3. Mix your frosting ingredients together, again using a handheld blender or food processor.
4. Layer the frosting between the layers of cake, around them, and on top. Then (if you want), pipe some of the frosting on top of the cake for added aesthetics and throw on some cherries. Add some shaved dark chocolate on top too! I totally forgot about this until I sliced it so I added it to the individual slices.
5. Dig in!
Macros per slice (out of 8):
15g carbs (out of which 4g is fiber)
Add a layer of sugar-free jam in between the cake slices. If you’re making a Black Forest Gateau, adding a thin layer of strawberry or cherry jam goes fantastically well!
If you want to substitute the vanilla whey for chocolate, you can! This will make for a super chocolatey cake.
For the frosting, you can use vanilla casein instead of whey. It’ll make the frosting a lot cremier!!! If you do use casein instead of whey though, omit the coconut flour ;-)
Keep the cake in the fridge and, I tell ya, a slice of it post-workout is phenomenal!!!!!!!!
Happy birthday, David!