Here’s a recipe for all of you coffee and cake lovers!
45g chocolate vegan protein powder
5g cocoa powder
20g hulled hemp seeds
100g egg whites
10g latte-flavoured whey
10g fresh strawberries
10g cooked sweet potato
some espresso to bind it all together
60g creek yogurt
30g latte-flavoured whey
10g coconut flour
1. Blended it all together and baked it for around 15 minutes at 170 Celsius on a flat non-stick cookie tray.
2. Took it out of the oven and stick it in the fridge. Leave for one hour then take it out, cut it up into rectangles, and proceeded to tower it up and layer it with: 60g of Greek yogurt which you mix together with 30g of latte-flavoured whey + 10g coconut flour.
3. Sprinkled the whole thing with cocoa, added a strawberry on top!
Macros per Serving (out of 1):
18g carbohydrates (12.7g fibre)
The filling adds…
6.4g carbohydrates (3.7g fibre)
It’s a super high protein beast that will melt you with the softness, moistness, chocolatiness, and downright texture of the cake!
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I love this…. do you use raw cacao? I have both organic raw cacao and some Valrhona. I use the former for my healthy stuff and the Valrhona for the bad good stuff 🙂 I find raw cacao is much lighter in colour, despite different brands. The one you use looks more like the processed one, much darker. it’s more intense for sure.
This cake is gorgeous as well as yummy looking. you are a whizz. if ever a whizz there was. 🙂