I’m very excited to share my new protein cake recipe. It’s super chocolaty, rich and fudgey- and this HUGE serving is all for one!!! Well maybe it’s only half for you, but I know I like to eat a whole cake post-workout, and this delicious number does the trick! I used both casein protein powder and egg whites, so you get both a quick release protein and slower release from the casein. Of course, you could sub whichever protein powder you have on hand, but you might get a slightly different result.
It’s also made with both quick release carbs (from the banana) and slower release carbs (from the kabocha and coconut flour) so it will keep you feeling full and satisfied with no sugar crash! Plus, given all the fiber in both kabocha and coconut flour you will definitely feel full!
This cake is sugar free, grain free, and junky ingredient free! Yay! Cocoa is also a healthy source of polyphenols so bonus there too!
And really- look at the size of it! You can see I’ve compared it to my lens cap. Yep all for one!!
This cake tastes best cold. I like to make it the day before, then let it sit in the fridge overnight. It really takes on a fudgey texture that way. Also, that makes it convenient for me to devour when I get home from my workout!
Rich Protein Fudge Cake For One
1/2 scoop (17g) casein chocolate protein powder, or protein powder of choice
1/2 c egg whites
60 g (about 1/2 a small) ripe banana
10 g (1 tbsp) cocoa powder
100 g kabocha squash, cooked (or pumpkin, sweet potato or other squash)
1-3 cups brewed tea (I used a chocolate flavour tea)
18 g (2 tbsp) coconut flour
1/2 tsp guar gum (helps thicken the cake)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp peppermint flavouring (if you want a chocolate mint flavoured cake)
1 packet stevia or sweetener of choice
1. Combine wet ingredients, except tea, in food processor. Alternatively you could use beaters or mash really well by hand (note I haven’t tried that). If it’s too thick, add some of the tea to allow for better blending.
2. Add dry ingredients, making sure to sprinkle the guar gum over other dry ingredients so it doesn’t cause clumping. Blend, scraping down the sides.
3. Add more of the tea so you have a thin batter. If you aren’t using guar gum, you won’t be able to use as much tea.
4. Pour into a parchment lined Bake at 350 for 20-30 mins, checking halfway. Oven times will vary.
5. Cool and leave in the fridge over night for best texture and flavour. Enjoy!
Serves 1. *Note, you can easily double or triple the recipe for multiple servings. I usually do because it saves time!