I was really craving chocolate so I opted for one of my favorite flavor combinations. Chocolate and coconut. I won’t bore you with my rambling on about how good these two flavors are together. But seriously, they are delicious. And when you can make this delicious cake in minutes with the microwave, there really isn’t an excuse not to enjoy these flavors.
I changed it up a little with the way I made this cake. I actually used pea protein instead of the normal whey or casein protein that I typically use. I wouldn’t have been able to try out pea protein if it weren’t for the nice people at Nutrasumma sending me some to sample. They have a huge line of different supplements ranging from different types of protein powders and all kinds of vitamins and minerals.
When cooking with a new protein powder that you have never used, you never know quite exactly how it will turn out. I was really happy with the texture that this pea protein gave the cake. It had the texture of casein protein. It was dense and super moist just like casein is which made it perfect for a microwave cake.
I left my cake pretty gooey in the middle. In my opinion, there is nothing better than the middle of a cake that is super moist and almost brownie batter like in the middle. I topped the cake with a coconut cream Greek yogurt mixture. It sounds fancy, but it is really just natural sweetener, Greek yogurt, and coconut extract.
And you all know that I can get a little carried away with my chocolate sometimes so I drizzled some chocolate brownie coconut butter from Sweet Spreads. All this talking about the cake is starting to make me hungry for another piece!
PrintChocolate Coconut Protein Cake
- Prep Time: 5 mins
- Cook Time: 3 mins
- Total Time: 8 mins
- Yield: 4 servings 1x
Description
Healthy chocolate coconut protein cake topped with coconut cream Greek yogurt and drizzled with chocolate coconut butter. This healthy cake is super moist and delicious.
Ingredients
Chocolate Coconut Cake
- 1/2 cup (60g) whole wheat flour
- 1 1/2 scoops (59g) Nutrasumma chocolate pea protein powder (or casein protein powder)
- 1 tbsp. (5g) unsweetened cocoa powder
- 2 tbsp. granulated stevia or erythritol
- 1/2 tsp. baking powder
- 1/2 cup (100g) cooked butternut squash*
- 1 large whole egg
- 1/2 cup unsweetened almond milk (any milk is fine)
- 1/2 tsp. coconut extract
Coconut Cream
- 1/2 cup (113g) plain nonfat greek yogurt
- 2 tbsp. granulated stevia or erythritol
- 1/4 tsp. coconut extract
Instructions
- Mix together flour, pea protein powder, cocoa powder, stevia, and baking powder. In a separate bowl, add butternut squash, egg, milk and coconut extract. Mix together well.
- Add wet ingredients to dry and gently mix until combined. Batter will be very thick. Pour batter into a round bowl or baking dish about 5 inches in diameter. Microwave for a total of 3 about 3 minutes. I initially microwaved for 1:30 then finished by microwaving in 30 second intervals.
- Cake will be very hot. Put in fridge for 5-10 minutes to cool. Mix Greek yogurt with stevia, and coconut extract to make coconut cream. Spread evenly over top of the cooled cake.
- Drizzle with Sweet Spreads chocolate brownie coconut butter. Slice into 4 pieces and enjoy.
Notes
* You can sub butternut squash for and equal amount of pumpkin, Greek yogurt, applesauce, or mashed banana. Substituting with pumpkin would be the best.
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 3
- Fat: 2.5
- Carbohydrates: 18
- Fiber: 3
- Protein: 14