A Sneaky Dark Chocolate & Cashew Nut Protein Cake

This dark chocolate protein cake is seriously sneaky – sneaky in that it’s packed full of veggie fibre, vitamins, minerals, and healthy fats while packing an absolutely sensational punch of deliciousness and protein. You should definitely try its. 

Ingredients

3 cooked beets
3 cup-ish fresh spinach
1 cup liquid egg whites
1/4 cup toffee flavoured vegan protein powder (Vegan Wondershake would be perfect here, as would Vegan Protein)
1/2 cup vanilla whey protein powder (Whey Protein 360 or Upgrade Multi-Protein)
1/4 cup cocoa powder
1/2 teaspoon baking soda

Directions

1. Blend all ingredients together and bake in a brownie pan at 160 C (320 F) for about 45 minutes to an hour or until, when stabbed with a knife, your knife comes out clean.

2. Allow the cake to rest and then cut 12 squares out of it.

3. To make the ‘sandwiches’, grab two pieces of cake and add some nut butter in the middle.

Macros per Serving (out of 6 cake sandwiches, each without 8g of cashew nut butter)

135.45kcals, 7.7g carbs, 18g protein, 3.7g fat, 3.46g fibre.

With the 8g of nut butter: 182.15kcals, 9g carbs, 19.7g protein, 7.6g fat, 3.6g fibre