A spot on Protein Chocolate Mud Cake with a dense chocolate cake and frosting - both high protein. This healthy chocolate mud cake is made with chocolate protein powder and cocoa, and is sugar free and Vegan too!
Ingredients
¾cupWhole Wheat Pastry Flour, see post for subs, 90g
⅔cupChocolate Protein Powder (Whey), 60g
½cupChocolate Protein Powder (Whey-casein), 45g
6TbspUnsweetened Cocoa Powder, 30g
4½TbspZero Calorie 1:1 Sugar Replacement, 52g
1½tspBaking Soda
1cup + 2 TbspHot Water, 270ml
¾cupUnsweetened Applesauce, 180g
2tsptsp Melted Butter, 10g
1TbspLemon Juice
Frosting:
¾cupNon-fat Greek Yogurt, 168g
⅔cupsWhey-Casein Vanilla Protein Powder, 60g
3TbspUnsweetened Cocoa Powder, 15g
1TbspUnsweetened Almond Milk, 15ml
Instructions
Preheat oven to 350°F and line a 8” cake pan or baking dish with parchment paper.
In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan, and bake for 25-30 minutes.Don’t let the batter sit out.
A tester inserted into the center should come out clean and center of cake springy to touch.
Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
In a bowl, combine protein powder and yogurt.
Add Greek yogurt and mix until combined.Add milk only if too dry.
Spread frosting over cake.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.