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Protein Powder Flourless Chocolate Cake

Protein Powder Flourless Chocolate Cake


1 can canned aduki (or adzuki) beans (unsalted)
2 medium cooked beets
1/2 cup cocoa powder
1/2 cup liquid egg whites
1/2 cup goji berries
1 banana
3/4 cup Sunwarrior Warrior Blend (Chocolate) protein powder
1 tablespoon flavoring drops


1. Blended together and baked at 160 C (320 F) in a round silicone 9″ cake pan for about 60 minutes or until, when stabbed with a knife, the knife comes out clean.

2. When the cake came out of the oven, I let it cool and proceeded to melt one bar of 100% dark chocolate in a bain marie before pouring the chocolate on the cake to cover it completely. If you would like to use a weaker dark chocolate though, go for it – a 70 or 80% would work just as well.

3. You’re probably wondering what the white stuff is? Well, after pouring the chocolate on top of the cake, I  grated two big brazil nuts on top. Yeah, all that kind of shiny white stuff comes from just two brazil nuts! Cool, huh? Adding a Selenium kick to the cake and what not.

4. Finally, I transferred the cake to the fridge until it was time to light my candles and bring on the big smiles against the tune of one more Happy Birthday. Then, I just drew my breath and FFFFFFFFFFF – blew out the lights to find myself ‘once more’ enclosed by abrupt darkness ?

Macros per Serving (out of 8):

21.5g protein
16g carbs
9.5g fat
7g fiber

Note 1: If you don’t have aduki beans or, for whatever other reason, would like to substitute them, I’d recommend using black beans (unsalted, of course).


Note 2: If you’d like to substitute the flavdrops, I’d recommend using baking splenda or xylotol. Stevia has a way of making chocolate taste slightly weird, I find?

Note 3: If you read my Protein Powder Substitutions page you’ll remember that most plant based protein powders, like the one I used in this recipe, can be substituted with casein. So, if you don’t have sunwarrior, turn to a nice chocolate or vanilla casein protein powder.

Note 4: You’ll notice that my chocolate coating is basically JUST melted chocolate – it’s not a ganache (that’s because I didn’t want to involve cream here). What this means is that, when the cake hardens, so does the chocolate. There’s two ways to go around this: One is to eat your cake BEFORE the chocolate totally sets (that’s what I did on my actual birthday and nom!!!) The other way is to just make a ganache by melting the chocolate with pretty much the same amount of double cream (again, in a bain marie), before pouring on the cake. It’s up to your priorities, texture, and preference for macros.

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