Name: Chocolate Caramel Protein Cake - Easy and Healthy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Bob's Red Mill Whole Wheat Pastry Flour; Shamrock Farms Protein Shake, Chocolate; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; Sweet'N Low Sweetener, Zero Calorie; Arm & Hammer Fridge-N-Freezer Baking Soda; Hot Water; O Organics Organic Applesauce With Cinnamon; Land O Lakes Butter, with Olive Oil & Sea Salt; Signature Farms Lemon Juice; Chobani Flip Non-Fat Greek Yogurt Blueberry B-Fast; PB2 Peanut Butter, Powdered; Justin's Peanut Butter Blend, Honey; Shamrock Farms Protein Shake, Vanilla; O Organics Maple Syrup, Organic, 100% Pure; Talking Rain AQA Water, 9.5 pH

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.

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Spread frosting over cake.
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Caramel:

In a bowl, combine protein powder, peanut butter powder, peanut butter, maple syrup and water (little at a time). Mix until smooth.

Spread over frosting and top with crushed chocolate cereal or cookies.

Chocolate Caramel Protein Cake - Easy and Healthy

Serves 8

15 mins prep

25 mins cook

40 mins total

What you need

Chocolate Frosting:

Caramel:

How to make

Frosting:

Caramel: