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Chocolate Protein Cake with a Casein & Yogurt Protein Frosting

Chocolate Protein Cake with a Casein & Yogurt Protein Frosting

This Chocolate Protein Cake with a Casein and Yogurt Protein Frosting is really easy fun to make, and even more fun to eat! It’s also packed full of healthy ingredients and protein. 


2 small cooked beetroots
3/4 cup chocolate vegan protein powder
3/4 cup liquid egg whites
1 cup coconut milk
1/4 cup coconut flour
1/2 cup  applesauce
1 teaspoon baking powder


1. Blended and baked for ~1 hour at 180 C (356 F) in a rectangular brownie pan (stab it and remove it from the oven when your knife comes out clean, it might be a bit over or a bit under 1 hour)

2. When the cake is done, cut three circles out of it using a cake ring. Let it cool and, then make the frosting by mixing 1/2 cup of unflavoured casein + half a tablespoon of stevia + 1 tablespoon of vanilla essence + one small pot of 0% Greek yogurt (170g).

3. Yeah, that is it for the frosting! Mix this all together with a spoon and stuff it into a sandwich bag with a pipping nozzle sticking out of the end.

4. Then, add some frosting between the layers and then some on top the cake and around it until BOOM: done: fully dressed!

Now, you CAN eat it right away BUT it’s actually a lot nicer if you let it sit in the fridge for a couple of hours. Why? Because the frosting kind of sets and the whole thing just comes alive beautifully. 

Macros per Serving: N/A

100% Micellar Casein
Vegan Protein Extreme
Protein Mug Cake Mix
5/5 (1 Review)

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