You’ll find plenty of recipes out there for really nice protein cakes, but one like this? With this much frosting? With such GOOD frosting? We think not!

If you’ve got some time this weekend, you need to be making this layered, double chocolate protein cake! You’ll be thanking yourself in the week!

This simple recipes creates four small cakes, all utterly delicious and packed with protein and flavour!

Lets get into it:

Now,

Ingredients for the cakes

1/2 cup liquid egg whites
3/8 cup cocoa powder
1/4 cup natural sweetener (granulated)
1/8 cup pea protein powder
1/2 tsp stevia drops
1/2 sweet potato
1/4 cup self-raising gluten-free flour
1/4 cup almond milk

Ingredients for the frosting

400 grams coconut yogurt
1/4 cup natural sweetener (granulated)
1/4 cup whey protein powder (chocolate / unflavoured)
1/4 cup coconut sugar
1/4 cup coconut milk
4 squares unsweetened dark chocolate (melted)
1/4 cup pea protein powder
1/2 tsp stevia drops (optional but nice if you like your frosting a bit sweeter)

Directions

1. Blend all cake ingredients together using a handheld blender or food processor and bake at 160 C (320 F) for no more than 20 minute or until the cakes are cooked through but not totally hard. You want to take them out while they’re still a bit moist in the centre.

2. Let the cakes cool completely before slicing them in half and frosting them. For the frosting, you just blend all frosting ingredients together using a handheld blender or food processor. Taste the frosting to ensure it hits all your senses! Feel free to add more sweetener or cocoa powder to it (if you want it sweeter or more chocolatey).

3. To assemble the cake, just sandwich 3 slices of the cake with the frosting in the middle, around, and on top! You can then decorate with coconut flakes or eat plain!

Recipe Notes

1. The frosting for this cake makes a gorgeous chocolate mousse. All you do for that is divide the frosting into 8-10 ramekins and presto: delicious protein mousse!

2. If you want to substitute the protein powder with another powder, feel free to use casein (chocolate or vanilla) or chocolate rice protein powder. Just know that pea works a bit better.

3. If you want to bake your cake inside (ideally silicone) muffin cups, you can! They just won’t be as perfectly round as these turned out but they should be just as tasty. You can always just make cupcakes out of the mix by making chocolate muffins and then just adding your frosting on top.