Sunday, 5 August 2012

Baking Clean: Chocolate Protein Cake

I love baking, it makes me happy.  I find it hard to resist devouring tasting the batter, though, so I have resolved to sticking to guilt-free recipes only.

This is a similar recipe to the one I posted here for Pumpkin Protein Bars. Having made them both, I do prefer the Pumpkin ones (this recipe is denser, less moist and more cakey), but these are good if you need a little chocolate fix. I freeze these in individual servings and take them to work with me every day.

Chocolate Protein Cake
(modified from original recipe)


1 cup Oat Flour
4 Egg Whites
2 scoops Chocolate Whey Protein Powder (I use About Time brand)
1/3 cup Truvia or Ideal/Xylitol
1/2 tsp Baking Soda
1/4 tsp Salt
1 cup (2 jars) Apple or Berry flavored Baby Food (can also use unsweetened applesauce)
3 tbsp Unsweetened Cocoa
1/2 cup Water


Preheat oven to 350 degrees.

Mix dry ingredients (oat flower, protein powder, baking soda, salt, cocoa) together in a large bowl.

Mix wet ingredients (egg whites, Truvia/Ideal, Baby Food, Water) together in a medium sized bowl.

Add wet ingredients to dry ingredients and mix together.

Line 8x8 Pyrex dish with parchment (trust me, it’s much easier to remove than spraying it with PAM) and add batter to dish.

Bake 25-30 minutes in oven (until knife comes out clean)

Makes 16 squares, serving size is 2 bars.

Note: It’s better to freeze these, but if not, they will stay fresh for about 4 days in the fridge. Don’t leave them on your counter or they will spoil within a day or two.

Try:  Topping with natural peanut butter or PB2.  I mean, is there any better combination than chocolate and peanut butter?

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