Flourless Dark Chocolate Protein Cake – with Thyme

Flourless Dark Chocolate Protein Cake - with Thyme

Once upon a time, in a land far far away, an intrepid young woman walked into a delicatessen shop. Her mission was simple: to buy her friend a birthday present…. an hour before the party began. Inside the shop were exquisite jars of imported chutneys, marmelades, cheeses, pâtés and oh! a basket containing the most incredible chocolate bars she’d ever seen!!! White chocolate and pepper!? Orange and geranium!? Salt and caramel?! And what was THAT!? Thyme and Dark Chocolate!? She picked it up, added it to her basket, and walked to the counter. “Just this?” the lady behind the counter asked the young woman. “Yes please,” she replied, trying to contain the massive flood of excitement that threatened to burst the gates of her composure. With bar in hand, she walked out of the shop, slowly and carefully unwrapped it (while thinking about the fact that she always ends up buying things for herself when she’s looking to buy present for other people; something that, let’s be honest, cannot be a good thing), bit into the chocolate and AAAAA!!!! she was lifted into dark chocolate clouds by… thyme!!!! And that was the end. Or, rather, the beginning of this recipe.

Please bear in mind that this one is measured in scoops. That’s because I didn’t have access to my measuring cups when I made it and figured scoops should do the job. I used an average sized scoop – a 28.5g one – but a 32g one would do the job just fine. Just read the back of your protein powder tub to determine what size scoop you have.

Screen Shot 2014-01-04 at 15.34.00 Ingredients:

2 cooked (just boiled or steamed) beetroots, unsalted
3 scoops chocolate hemp protein powder
2 scoops gluten free oats
6 scoops coconut milk
1 scoop 100% cocoa powder
Screen Shot 2014-01-04 at 15.34.261 scoop pumpkin seed butter
1/2 scoop coconut flour
1/2 scoop cocoa nibs
1 teaspoon dried thyme


1. Preheat oven to 325˚F (around 160˚C).

Screen Shot 2014-01-04 at 15.34.342. Using an immersion blender or food processor, blend all ingredients together.

3. Place mixture in a loaf pan and bake for 45 minutes or until a knife inserted into the middle comes out clean.

Screen Shot 2014-01-04 at 15.33.524. When I ate this, I smothered a few slices with goat cream. Without the goat cream, this recipe would be entirely vegan. Enter the goat however, and we got ourselves a delicious almost vegan cake. I’m calling it a flourless cake because that’s exactly what its texture is like – rich, smooth, almost creamy, velvety, intense in its dark chocolateness and simply packed full of flavor. Notice too that it doesn’t contain eggs? It doesn’t really need them.  

Macros per Serving (out of 6):

11g protein
10g carbs
6g fat
5.6g fiber

View more from: