The Best Churro Cake with Chocolate Filling & Frosting
Serves 8
10 mins prep
22 mins cook
30 mins Chill Time:
62 mins total
The Best Churro Cake with a protein cake, protein chocolate filling and protein frosting. Protein churro cake is low sugar, low fat and actually easy to make!
cupWhole Wheat Pastry Floursee post for subs, 90g
cupVanilla Protein PowderFlex Whey-casein, 60g
scoopUnflavored Protein PowderWhey-casein, 15g
cupCoconut Flour28g
tspCinnamon
tspBaking Soda
cup + 2 tbspHot Water270ml
cupUnsweetened Applesauce180g
tbspLemon Juice
tspMelted Butter10g
Filling:
Frosting:
Cinnamon Sugar Topping:
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Preheat oven to 350°F and line an 8” round baking pan with parchment paper.
In a bowl, whisk flour, vanilla and unflavored protein powder, coconut flour, cinnamon 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 22-25 minutes.
Don’t let the batter sit out.
A tester inserted into the center should come out clean but moist, and center of cake springy to touch.
Filling:
When cake is still hot, poke holes in cake(using rounded end of spoon) using about 1” apart.
In a bowl, whisk milk, protein powder and cocoa powder.
Pour pudding into holes (fill completely), and let cool completely.
Place in fridge about 4 hours.
Frosting/Topping:
In a bowl, combine yogurt, protein powder and cocoa powder.
Spread over base.
Combine sweetener and cinnamon in a bowl; Sprinkle on top of cake.
Slice into 8 pieces.