2 small cooked beetroots
3/4 cup chocolate hemp protein powder (with stevia)
3/4 cup liquid egg whites
1 cup coconut milk
1/4 cup coconut flour
1/2 cup applesauce
1 teaspoon baking powder
1. Blended and baked for ~1 hour at 180 C (356 F) in a rectangular brownie pan (stab it and remove it from the oven when your knife comes out clean, it might be a bit over or a bit under 1 hour)
2. When the cake was done, I cut three circle out of it using a cake ring. I let it cool and, when it cooled, I made the frosting by mixing 1/2 cup of unflavored casein + half a tablespoon of stevia + 1 tablespoon of vanilla essence + one small pot of 0% Greek yogurt (170g).
3. Yeah, that is IT f or the frosting! I mixed this all together with a spoon and stuffed it into a sandwich bag with a pipping nozzle sticking out of the end.
4. Then, I just tried to do my best at adding some frosting between the layers and then some on top the cake and around it until BOOM: done: fully dressed!
Now, you CAN eat it right away BUT it’s actually a lot nicer if you let it sit in the fridge for a couple of hours. Why? Because the frosting kind of sets and the whole thing just comes alive beautifully. Ahhhhh, I had a slice of it next to a pick-me-up cup of tea and my soul was considerably soothed with the cabooming deliciousness of this cake: it was moist, chocolatey, sweet, creamy, rich, and oh, how I wish I was uploading this on my laptop…
Macros per Serving: N/A