An Individual Dark Chocolate Protein Madcake


100g liquid egg whites (supplied courtesy of
67g chocolate hemp protein powder
170g adzuki beans
20g unsweetened cocoa
ooked beetroot (yup yup)
11g coconut flour
100ml coconut milk
splash of espresso


1. Blend all together.

2. Bake it at 170 celsius for about 20-25 minutes.

3. OPTIONAL: Layer with 1 tablespoon almond butter & banana.

Macros per Serving (out of 2):

cake only
29g protein
23g carbos (3.6g sugars/17g fiber)
8.5g fat

Plus banana + almond butter
32g protein
38g carbos (9.8g sugars/18g fiber)
18g fat

It was heavy and so so darkly rich. Ate half the cake and left the other half to hang out in the fridge overnight. This morning (for breakfast!), I took it out, cut it into three rectangles, and layered it with 15g of almond butter (from My Protein who are now stocking it in bulk and it’s delicious!!!) and half a banana.

Boom. It was SO insanely rich and moist, something that, I suppose is not overly surprising given its founding ingredients: beans, beetroot, hemp, egg. It was some serious stuff. Chocoholics, rejoice.

Now, I know you may think “BEETROOT!?” but it really added a nice undertone without it at all tasting LIKE beetroot (I killed any beetrootness with the powerful amounts of cocoa). I would say it added depth to the dark chocolate if that makes sense? And it certainly added heaviness and mmmmmmmmmmmmmmmmmmmmmmm! :-)))))))))))))

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