Protein Chocolate Cake
Protein Chocolate Cake
Ingredients
For the Cake
- 1 cup cooked lentils
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plant milk
- 1/4 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons ground flax
- 1/2 cup water
For the Chocolate Frosting
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plant milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 5 min•🌡️ 350
- 2
Grease and flour an 8-inch round baking pan.
⏱️ 2 min
- 3
In a blender, combine the cooked lentils, 1/2 cup unsweetened cocoa powder, almond flour, granulated sugar, baking soda, baking powder, and 1/4 teaspoon salt.
⏱️ 3 min
- 4
Add the wet ingredients to the blender: 1/2 cup plant milk, avocado oil, apple cider vinegar, and 1 teaspoon vanilla extract.
⏱️ 2 min
- 5
Prepare the flax eggs: In a separate small bowl, combine 2 tablespoons of ground flax with 1/2 cup of water. Stir and let it sit for a few minutes to thicken. Add this mixture to the blender.
⏱️ 5 min
- 6
Blend all ingredients until the batter is smooth and well combined.
⏱️ 3 min
- 7
Pour the cake batter into the prepared 8-inch round baking pan.
⏱️ 1 min
- 8
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 9
Let the cake cool completely on a wire rack before frosting. This will take at least 1 hour.
⏱️ 60 min
- 10
In a bowl, whisk together 1/4 cup unsweetened cocoa powder, 1/4 cup plant milk, maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth.
⏱️ 3 min
- 11
Gradually add powdered sugar, whisking continuously until the frosting is smooth and lump-free.
⏱️ 3 min
- 12
Once the cake is completely cooled, spread the chocolate frosting evenly over the top.
⏱️ 2 min
- 13
Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Protein Chocolate Cake
For the Cake
- 1 cup cooked lentils
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plant milk
- 1/4 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons ground flax
- 1/2 cup water
For the Chocolate Frosting
- 1/4 cup unsweetened cocoa powder
- 1/4 cup plant milk
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 cup powdered sugar
Instructions
- 1
Preheat the oven to 350°F.
⏱️ 5 min•🌡️ 350 - 2
Grease and flour an 8-inch round baking pan.
⏱️ 2 min - 3
In a blender, combine the cooked lentils, 1/2 cup unsweetened cocoa powder, almond flour, granulated sugar, baking soda, baking powder, and 1/4 teaspoon salt.
⏱️ 3 min - 4
Add the wet ingredients to the blender: 1/2 cup plant milk, avocado oil, apple cider vinegar, and 1 teaspoon vanilla extract.
⏱️ 2 min - 5
Prepare the flax eggs: In a separate small bowl, combine 2 tablespoons of ground flax with 1/2 cup of water. Stir and let it sit for a few minutes to thicken. Add this mixture to the blender.
⏱️ 5 min - 6
Blend all ingredients until the batter is smooth and well combined.
⏱️ 3 min - 7
Pour the cake batter into the prepared 8-inch round baking pan.
⏱️ 1 min - 8
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 9
Let the cake cool completely on a wire rack before frosting. This will take at least 1 hour.
⏱️ 60 min - 10
In a bowl, whisk together 1/4 cup unsweetened cocoa powder, 1/4 cup plant milk, maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth.
⏱️ 3 min - 11
Gradually add powdered sugar, whisking continuously until the frosting is smooth and lump-free.
⏱️ 3 min - 12
Once the cake is completely cooled, spread the chocolate frosting evenly over the top.
⏱️ 2 min - 13
Slice and serve.
⏱️ 1 min