Description
This healthy chocolate protein cake consists of two 6 inch cake layers sandwiched between a chocolate protein frosting. This cake is gluten free, dairy free and paleo friendly.
Ingredients
Scale
For the Cake
- 1 cup blanched almond flour (95g)
- 1/2 cup hemp protein powder (35g)
- 1/3 cup Dutch process cocoa powder (32g)
- 1/2 tsp cinnamon (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tsp vanilla extract
For the Frosting
- 3 oz dark chocolate (about 1/2 cup)
- 1/2 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup hemp protein powder (20g)*
Instructions
For the Cake
- Preheat your oven to 350 degrees F. Line the inside of two 6 inch round, stainless steel cake pans with parchment paper.
- In a large mixing bowl, combine the dry cake ingredients. This includes the almond flour, protein powder, cocoa powder, cinnamon, baking soda and salt.
- Mix in the wet ingredients: eggs, yogurt, maple syrup, water and vanilla. Whisk until well combined.
- Pour the batter into your lined cake pans so that each pan has an equal amount.
- Place the cakes in your oven at bake at 350 degrees F for 20-22 minutes.
- After baking, cool the cakes for 10 minutes in the cake pans, then transfer them to a wire cooling rack. Cool to room temperature before frosting.
For the frosting
- Melt the dark chocolate.
- Mix in the remaining frosting ingredients and whisk until smooth.
- Frost the cooled cake and decorate to your liking.
Notes
For best results, measure ingredients by weight, when given. You can do this using a small kitchen scale.
*The best substitute for hemp protein would be pumpkin seed protein powder.