Protein Chocolate Mud Cake
Serves 8
10 mins prep
30 mins cook
40 mins total
A spot on Protein Chocolate Mud Cake with a dense chocolate cake and frosting - both high protein. This healthy chocolate mud cake is made with chocolate protein powder and cocoa, and is sugar free and Vegan too!
cupWhole Wheat Pastry Floursee post for subs, 90g
cupChocolate Protein Powder (Whey)60g
cupChocolate Protein Powder (Whey-casein)45g
tbspUnsweetened Cocoa Powder30g
tbspZero Calorie 1:1 Sugar Replacement52g
tspBaking Soda
cup + 2 tbspHot Water270ml
cupUnsweetened Applesauce180g
tsptsp Melted Butter10g
tbspLemon Juice
Frosting:
cupNon-fat Greek Yogurt168g
cupWhey-Casein Vanilla Protein Powder60g
tbspUnsweetened Cocoa Powder15g
tbspUnsweetened Almond Milk15ml
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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.