Dark Chocolate & Hazelnut Protein Cakes

I made these cakes for a dear moustachiod wizard I went to meet in London yesterday. I made them the night before and poured cauldrons of care into getting the recipe just right. I designed the cakes to have a layer of caramely goodness and to be reeeeally dark chocolatey, soft, and perfectly cakey. I also designed them to be GREAT alongside coffee. And they were a huge success! So I wrapped them in tin foil, packed up my stuff yesterday morning, hopped on the train, met the moustachiod wizard, and guess what I realized when I got there? That I’d left the cakes at home. I found them in the fridge when I got home. Quelle disastre :-/ Hashtag: facepalm. Oh well, if you’re reading this moustachiod wizard, know that I ate a couple of these cakes in your honor this morning, that I owe you some cakes, and that I shall very soon deliver them. But in the meantime, here’s the recipe!


2 cooked beets
1 and 1/4 cups liquid egg whites
1/2 cup pea protein powder (see my Note below)
2 tablespoons coconut flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 cup almond milk
1 tablespoon Myprotein Toffee Flavdrops
4 fat medjool dates
2 tablespoon chopped hazelnuts


1. Using a handheld blender or food processor, mix together all of the above ingredients barring the hazelnuts and medjools.

2. Pour into either muffin cases or a mini bread loaf pan like mine.

3. Bake at 160 C (320 F) for about 35-40 minutes or until your knife/toothpick comes clean after inserting in in the cakes.

4. Once baked, allow the cakes to cool and then slice them horrizontally to fill them with a combo of hazelnuts and medjools.

5. Sprinkle finally with cocoa powder and… KAPOW! Ready.

Macros per 1 cake (out of 6):

19g protein
18g carbs
5g fat

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