Layered Double Chocolate Protein Cake
I’ve made and eaten a LOT of protein cakes. More than I can remember. But Holy Mother of Pow. I hadn’t had a cake like this in YEARS! Not since I stopped eating cakes made with sugar, gluten, refined oils and flour/s. I certainly hadn’t had nutrition-packed, gluten-free, and protein-packed cake like this before.
Sure, I’ve made quite a bit of really nice protein cakes (my birthday protein cake last year was pretty nice and all of these were too) but a cake like this? A cake with THIS much chocolate frosting? And with frosting THIS good – in texture, flavor, consistency? No.
It’s a pretty crazy cake, you’ll see what I mean when you try it. It looks and tastes like a really good traditional (sugar, flour, and butter-based) cake: soft and moist chocolate cake against velvety smooth frosting. It’s ridiculously satisfying, especially eaten cold after having spent the night in the fridge.
Now, the recipe here yields four small cakes (the size of the one pictured above). I’ve broken down the macros per serving to be equivalent to half a small cake but honestly, 1/4 of the cake, or even 1/8 is PLENTY. It’s just so filling! And so satisfying. So, so, SO satisfying. Oy. Mama Pow…
Ingredients for the cakes
1/2 cup Two Chicks liquid egg whites
3/8 cup of cocoa powder
1/4 cup of granulated sweetener (I used Sukrin gold)
1/8 cup pea protein powder
1/2 tbsp vanilla stevia drops (or your sweetener of choice)
1/2 cooked sweet potato
1/4 cup self-raising gluten-free flour (I used this one which I recommend highly as you can use it for these lovely pancakes too!)
3/8 cup cartoned coconut (or almond) milk
Ingredients for the frosting
1 big (400g) pot of vanilla Co Yo coconut yogurt
1/4 cup of granulated sweetener (again, I used Sukrin gold)
1/4 cup of vanilla whey, chocolate, or unflavored protein powder
1/4 cup Tiana coconut sugar
1/4 cup cartoned coconut milk
4 squares 85% dark chocolate, melted
1/4 cup pea protein powder (or casein)
1/2 cup vanilla stevia drops (optional but nice if you like your frosting a bit sweeter)
1. Blend all cake ingredients together using a handheld blender or food processor and bake – inside 6 of these silicone jumbo muffin tray holes – at 160 C (320 F) for no more than 20 minute or until they cakes are cooked through but not totally hard. You want to take them out while they’re still a bit moist in the center.
2. Let the cakes cool completely before slicing them in half and frosting them. For the frosting, you just blend all frosting ingredients together using a handheld blender or food processor. Taste the frosting to ensure it hits all your nommmmmms. Feel free to add more sweetener or cocoa powder to it (if you want it sweetener or more chocolatey).
3. To assemble the cake, just sandwich 3 slices of the cake with the frosting in the middle, around, and on top! You can then decorate with coconut flakes like I did or eat it plain.
Macros for the cakes (out of four), without the frosting: 138kcals, 12g protein, 16g carbs, 3g fat.
Macros for the frosting (out of four), without the cakes: 324kcals, 15g protein, 19g carbs, 27g fat (mostly from the coconut!)
Macros per 1/2 cake with frosting, out of 4 cakes: 231kcals, 13.5g protein, 17.5g carbs, 15g fat.
1. The frosting for this cake makes a goooorgeous chocolate mousse. All you do for that is divide the frosting into 8-10 ramekins and presto: delicious protein mousse! I’ll post this as a recipe in an upcoming post to show you exactly how to do it.
2. If you want to substitute the protein powder with another powder, feel free to use casein (chocolate or vanilla) or chocolate rice protein powder. Just know that pea works a bit better.
3. If you want to bake your cake inside (ideally silicone) muffin cups, you can! They just won’t be as perfectly round as these turned out but they should be just as tasty. You can always just make cupcakes out of the mix by making chocolate muffins and then just adding your frosting on top.