Made this cake on Christmas day and, after a giant plate of delicious of turkey et al, I chased a slice of it with a massive serving of sleep on the couch :-D I know you probably all know this, but something to always bear in mind in relation to protein desserts is that they are fantastically filling so, following severely protein-heavy meal, the itis is often unavoidable. On the 26th of December though, on the road towards outdoor snow-surrounded hot springs (feel free to feel pangs of jelousy), the cake was swiftly dug into and nommed :-) I’m calling it a fudge cake because its texture was like that of a cross between chocolate fudge and peanut butter cake – a bit unusual but yummmmo! :-))))) See, fudge cakes are common with brown rice protein powder when used in large quantities as well as with pea protein and hemp (particularity when paired with airless ‘flours’ like oat flour or peanut flour) because they’re not as airy as other powders/flours.
1 cup egg whites
2 whole eggs
1 cup aduki/adzuki (unsalted and cooked) canned beans (I used these but one could always use unsalted cooked black beans instead)
1 cup chocolate brown rice protein powder (I used Growing Naturals)
2/3 cup unflavored hemp protein powder (I used Tempt)
2/3 cup oat flour (a new discovery!)
1 cup Greek Total 0% yogurt
1/2 cup almond milk
1 tablespoon cocoa
1 tablespoon ground espresso
Whisked together and baked at 320 F for 35 min in three separate 9inch cake pans (I should have blended the ingredients though, just to kill the appearance of beans which, I personally didn’t mind, but some people may find odd).
Ingredients for frosting:
1 cup vanilla protein powder (whey, casein, or a blend of the two; I used Met-Rx Protein Pow)
1/2 cup peanut butter
1 cup almond milk
1. Mix all the cake ingredients together (use a blender to avoid later catching sight of beans) and bake them in three cake pans (you could use a big one though and just let it cool and slice it horizontally into three).
2. Make your frosting by mixing the above ingredients together using a fork or a whisker. Then, layer the cake up and surround it with the frosting.
Put it all in the fridge until ready to eat and AAAAAAAAAAAAAAAA = Enjoy! :-))))))))))))
Macros per Serving: N/A