Who doesn’t love chocolate cake? Well what if we told you, that with this recipe, you could eat chocolate cake all the time and still hit your protein goals!
Introducing… A Chocolate Protein Cake with Vanilla Protein Frosting!
It’s delicious, it’s moreish, its what you need to be making this weekend! Let’s get into the recipe:
Cake Ingredients
1/2 cup Greek yogurt (0%)
3/4 cup liquid egg whites
1/2 cup adzuki beans (or black beans – always canned and unsalted though)
3/4 cup chocolate whey protein powder
1 tablespoon cocoa
1/8 cup vanilla whey protein powder
1 small banana
1/4 cup pea protein powder
1 tablespoon psyllium husks
1/8 cup quinoa flakes (or oats)
3/8 cup nuts and seeds (optional)
Directions:
Blended together and baked at 180 C (356 F) for ~ 30 minutes on a round cake mould.
Frosting Ingredients:
1/2 cup vanilla casein
1/2 cup Greek yogurt (same as above)
3 tablespoons water
Directions:
Just blend together and add to a ziplock bag with the nozzle at the end – and squeeze the frosting out onto the cake!
Macros per Serving (out of 4 w/ frosting):
207kcals
26g protein
17g carbohydrates (3.4g sugars/4.5g fibre)
3.5g fat (0.5g sat)
The filling is super soft and almost creamy because of the Greek yogurt and adzuki beans!
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Looks really good!
Might be worth including what size pans you bake stuff in for readers. Using different sizes will drastically affect the end result :))
How do you make the frosting, just with a hand mixer?
yupp
I’ve edited the post to clarify, thanks Antti 🙂