Low Calorie, High Protein Biggest and Thickest Chocolate Cake Frosted Loaf Brick
Low Calorie, High Protein Biggest and Thickest Chocolate Cake Frosted Loaf Brick
Ingredients
Wet Ingredients
- 7/8 cup water
- 120 g nonfat Greek yogurt, vanilla, chocolate, or plain
- 3/4 cup egg whites
Dry Ingredients
- 1/4 cup oat flour
- 2/3 cup all purpose flour
- 1/2 cup + 2 tablespoons granulated sugar substitute
- 3/4 scoop casein protein powder
- 1/2 scoop whey protein powder
- 1/4 cup + 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Frosting
- 1/2 cup nonfat Greek yogurt, vanilla, chocolate, or plain
- 1/4 cup cocoa powder
- 1 tablespoon vanilla or chocolate protein powder
- 1/4 cup + 1 tablespoon confectioners sugar substitute
For Decoration (Optional)
- as needed chocolate shavings
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In one bowl, combine all the wet ingredients (water, nonfat Greek yogurt, and egg whites). Mix well until thoroughly combined.
⏱️ 3 min
- 3
In a separate bowl, whisk together all the dry ingredients (oat flour, all purpose flour, granulated sugar substitute, casein protein powder, whey protein powder, cocoa powder, baking soda, and baking powder). If you don't have casein protein powder, add an additional 2 tablespoons (15g) of oat flour.
⏱️ 5 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing until the batter is smooth and free of clumps. Be careful not to overmix.
⏱️ 3 min
- 5
Pour the batter into a loaf tin that has been sprayed with non-stick spray or lined with parchment paper.
⏱️ 2 min
- 6
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out with moist crumbs. For a softer texture, slightly underbake the loaf.
⏱️ 60 min•🌡️ 350
- 7
While the loaf is baking, prepare the frosting. In a medium bowl, combine the nonfat Greek yogurt, cocoa powder, vanilla or chocolate protein powder, and confectioners sugar substitute. Mix until smooth and creamy.
⏱️ 5 min
- 8
Once baked, remove the loaf from the oven and let it cool in the tin for 30 minutes. This is crucial for the loaf to set and prevent crumbling.
⏱️ 30 min
- 9
Carefully remove the cooled loaf from the tin and transfer it to a wire rack. Frost the loaf evenly with the prepared frosting.
⏱️ 2 min
- 10
If you desire a thicker frosting, chill the frosted loaf for an additional 10 or more minutes in the refrigerator.
⏱️ 10 min
- 11
Optionally, decorate with chocolate shavings. Slice the loaf into 2 large cake bricks or 8 normal-sized slices and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Low Calorie, High Protein Biggest and Thickest Chocolate Cake Frosted Loaf Brick
Wet Ingredients
- 7/8 cup water
- 120 g nonfat Greek yogurt, vanilla, chocolate, or plain
- 3/4 cup egg whites
Dry Ingredients
- 1/4 cup oat flour
- 2/3 cup all purpose flour
- 1/2 cup + 2 tablespoons granulated sugar substitute
- 3/4 scoop casein protein powder
- 1/2 scoop whey protein powder
- 1/4 cup + 2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Frosting
- 1/2 cup nonfat Greek yogurt, vanilla, chocolate, or plain
- 1/4 cup cocoa powder
- 1 tablespoon vanilla or chocolate protein powder
- 1/4 cup + 1 tablespoon confectioners sugar substitute
For Decoration (Optional)
- as needed chocolate shavings
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In one bowl, combine all the wet ingredients (water, nonfat Greek yogurt, and egg whites). Mix well until thoroughly combined.
⏱️ 3 min - 3
In a separate bowl, whisk together all the dry ingredients (oat flour, all purpose flour, granulated sugar substitute, casein protein powder, whey protein powder, cocoa powder, baking soda, and baking powder). If you don't have casein protein powder, add an additional 2 tablespoons (15g) of oat flour.
⏱️ 5 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing until the batter is smooth and free of clumps. Be careful not to overmix.
⏱️ 3 min - 5
Pour the batter into a loaf tin that has been sprayed with non-stick spray or lined with parchment paper.
⏱️ 2 min - 6
Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out with moist crumbs. For a softer texture, slightly underbake the loaf.
⏱️ 60 min•🌡️ 350 - 7
While the loaf is baking, prepare the frosting. In a medium bowl, combine the nonfat Greek yogurt, cocoa powder, vanilla or chocolate protein powder, and confectioners sugar substitute. Mix until smooth and creamy.
⏱️ 5 min - 8
Once baked, remove the loaf from the oven and let it cool in the tin for 30 minutes. This is crucial for the loaf to set and prevent crumbling.
⏱️ 30 min - 9
Carefully remove the cooled loaf from the tin and transfer it to a wire rack. Frost the loaf evenly with the prepared frosting.
⏱️ 2 min - 10
If you desire a thicker frosting, chill the frosted loaf for an additional 10 or more minutes in the refrigerator.
⏱️ 10 min - 11
Optionally, decorate with chocolate shavings. Slice the loaf into 2 large cake bricks or 8 normal-sized slices and enjoy.
⏱️ 2 min