Happy birthday to…wait. Who says you can’t eat cake when it’s no ones birthday? Well, with this recipe you could eat cake all day long! I’m not kidding. It’s that healthy! It’s hard to believe how good this cake taste with all of it’s nutrients and lack of “cake” ingredients like: sugar, butter, flour, and other unnecessary additives.
If you crave sweet breakfast foods, a slice of this cake would pair perfectly with a cup of berries or an apple. It’s also a perfect post workout treat if you’re sick of the plain old protein bars. It has the right amount of protein to send that body into repair mode.
Ingredients For Cake:
*2 Cups Coconut Flour, *2 Cups Almond Flour, *2 Servings GeniSoy Protein Powder (can be replaced with other protein powders) *2 Tablespoons Ground Flax Seed, *1/2 Tablespoon Baking Soda, *1 Tablespoon Baking Powder, *3 Large Eggs, *4 Egg Whites (not including the previous three eggs) *1 Cup Unsweetened Applesauce, *3 Cups Unsweetened Almond Milk, *2 Tablespoons Melted Coconut Oil, *1/2 Cup Unsweetened Cocoa Powder, and *1/2 Cups Water.
(If you like your cake extra sweet, you can add: Stevia, Honey, or Sugar)
Mix together: almond flour, coconut flour, baking soda, baking powder, flax seed, and protein powder.
Mix in the eggs.
Mix in the unsweetened applesauce.
Pour the unsweetened almond milk in and combine.
Microwave the coconut oil in a microwave safe bowl and pour it into the ingredient bowl. Mix in vanilla, water and unsweetened cocoa powder.
Taste the batter. If you think it’s chocolaty enough, continue on. If you wan’t a large chocolate kick, add more unsweetened cocoa powder. I added about three extra tablespoons.
Preheat the oven to 350 degrees. I used a nine inch cake pan. Grease the sides with coconut oil or cooking spray. Add about three cups of the batter into the cake pan. Spread evenly. Approximately 3/4 of an inch thick. The batter is going to be very thick. Place in the oven and cook for 20-25 minutes. The edges will be firm.
Repeat 4 times.
While the cake is in the oven, prepare the frosting. You will Need: *2 1/2 Cups Unsweetened Almond Milk, *1 1/2 Cups Coconut Flour, *1/3 Cup Chia Seeds, and *1 cup Vega chocolate Protein Powder (or any chocolate protein powder)
Combine all ingredients into a mixing bowl and place in the refrigerator for 30 minutes.
Take the frosting out of the refrigerator and give it a good mix.
After the cakes are fully baked and cooled, it’s time to start stacking and icing! Remove the layers of the cake by flipping the pan quickly upside down. Start stacking the cake layers and adding 1/4 cup of the frosting in between.
After all the layers are stacked and frosted on top, use a spatula to spread the frosting on the outside of the cake.
It’s easier to start with the top and work your way down!
As you can see, I’m a messy “froster”. But it was kind of therapeutic.
You can get creative with the toppings. I kept mine simple and went with pecans. If you are making the recipe for Christmas you could use mint leaves and strawberries or for Halloween you could use orange zest and chia seeds!
This cake makes approximately 24 a little under “1 inch” thick slices.
Nutrition Per Slice: 220 Calories, 16 g Carbs, 8 g Fat, 22 g Protein, 4 g Fiber, 5 g Sugar (not including pecans)
I bagged these up individually and plan on using them like protein bars! I can’t wait to wake up in the morning and have a slice for Saturday breakfast!
It’s nice to have a recipe for cake you can feel good about!