Anna’s Flourless Dark Chocolate Birthday Protein Cake

According to my parents, the lights of the hospital went out when I was born. I’ve always thought, ‘what a way to enter the world!’ but, then again, I’ve never quite believed it. In fact, I always find myself narrowing my eyes when my dad tells the story, trying to catch him in a web of self-spun exaggeration. What actually happened, we’ve concluded, is that the lights went out sometime AROUND when I was born, not exactly THE SECOND I first made an appearance. In any case, it’s a fun story to recount and one that I always remember on my birthday. Anyhow, to mark it this year and celebrate my turning one year older under the shadow of this dark story, I decided to bake a protein birthday cake – a DARK (chocolate) protein cake. My goal? To have a rich, deep, moist, bitter, sweet and perfectly balanced slice of chocolate cake – a chocolate lover’s DREAM (one which, by the way, happens to be gluten and dairy free as well as rich in antioxidants, fiber, vitamin c, potassium, zinc, betaine, magnesium, manganese, iron, calcium and BOOOM!!!!!! luscious chocolateness!)



1 can canned aduki (or adzuki) beans (unsalted)
2 medium cooked beets
1/2 cup cocoa powder
1/2 cup liquid egg whites
1/2 cup goji berries
1 banana
3/4 cup Sunwarrior Warrior Blend (Chocolate) protein powder
1 tablespoon flavoring drops


1. Blended together and baked at 160 C (320 F) in a round silicone 9″ cake pan for about 60 minutes or until, when stabbed with a knife, the knife comes out clean.

2. When the cake came out of the oven, I let it cool and proceeded to melt one bar of 100% dark chocolate in a bain marie before pouring the chocolate on the cake to cover it completely. If you would like to use a weaker dark chocolate though, go for it – a 70 or 80% would work just as well.

3. You’re probably wondering what the white stuff is? Well, after pouring the chocolate on top of the cake, I  grated two big brazil nuts on top. Yeah, all that kind of shiny white stuff comes from just two brazil nuts! Cool, huh? Adding a Selenium kick to the cake and what not.

4. Finally, I transferred the cake to the fridge until it was time to light my candles and bring on the big smiles against the tune of one more Happy Birthday. Then, I just drew my breath and FFFFFFFFFFF – blew out the lights to find myself ‘once more’ enclosed by abrupt darkness ;-)

Macros per Serving (out of 8):

21.5g protein
16g carbs
9.5g fat
7g fiber

Note 1: If you don’t have aduki beans or, for whatever other reason, would like to substitute them, I’d recommend using black beans (unsalted, of course).

Note 2: If you’d like to substitute the flavdrops, I’d recommend using baking splenda or xylotol. Stevia has a way of making chocolate taste slightly weird, I find?

Note 3: If you read my Protein Powder Substitutions page you’ll remember that most plant based protein powders, like the one I used in this recipe, can be substituted with casein. So, if you don’t have sunwarrior, turn to a nice chocolate or vanilla casein protein powder.

Note 4: You’ll notice that my chocolate coating is basically JUST melted chocolate – it’s not a ganache (that’s because I didn’t want to involve cream here). What this means is that, when the cake hardens, so does the chocolate. There’s two ways to go around this: One is to eat your cake BEFORE the chocolate totally sets (that’s what I did on my actual birthday and nom!!!) The other way is to just make a ganache by melting the chocolate with pretty much the same amount of double cream (again, in a bain marie), before pouring on the cake. It’s up to your priorities, texture, and preference for macros.

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