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.
Scale
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