Rich and indulgent Chocolate Caramel Protein Cake with a high-protein chocolate cake, frosting and caramel too! Healthy and easy chocolate caramel cake uses protein powder for sweetener and is sugar free and low fat too.
Ingredients
¾cupWhole Wheat Pastry Flour, see post for subs, 90g
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.
Caramel:
In a bowl, combine protein powder, peanut butter powder, peanut butter, maple syrup and water (little at a time). Mix until smooth.
Spread over frosting and top with crushed chocolate cereal or cookies.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.