One ingredient in this protein chocolate cake recipe will shock you but you’ll never be able to taste it.
This started out as a protein brownie recipe experiment and ended up as a chocolate cake with an amazing no butter coconut frosting.
Honestly, I have no regrets and will attempt to recreate it as a brownie on a later day (vegan protein brownies) but for now my whole family is enjoying the way it is. The kids eat it super fast, do not ask for any food for a couple hours as this cake is so filling. This is the most guilt-free piece of cake I’ve ever given to my kids!
I found the original recipe on the Muffin Topless. With some modifications and creating my own frosting, I ended up with an amazing dessert. No butter recipe! Maybe if I baked it for less than 40 minutes I would have ended up with more chewy and wet texture that resembles more of a brownie.
The recipe makes plenty, great for freezing – I already tried. We took it with us on a skiing trip. I served it with coffee/tea for guests. Very versatile.
So if you have a can of black beans, a bit of applesauce and some protein powder, then do it now. If not, stock up, try this protein chocolate cake recipe and you’ll be glad you did! If you are looking for a chocolate cake recipe without protein powder, try my healthy chocolate cake recipe or chocolate fudge cake. I also have vanilla cake protein recipe.
If using flavoured and sweetened protein powder reduce brown sugar from 1/2 cup to 1/4 cup.
You can use cake pan or 2 brownie pans instead of 9 x 13 baking dish.
- 4 or 1/2 cup egg whites
- 19 oz can black beans, rinsed and drained
- 1 cup almond milk, unsweetened
- 4 oz applesauce, unsweetened
- 3/4 cup water
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1 1/2 cups whole wheat flour
- 1/2 cup shredded coconut, unsweetened
- 2 scoops (60 g) whey protein powder, unflavoured
- 1/2 cup cocoa powder
- 4 tbsp coconut oil
- 5 tbsp cocoa powder
- 1/2 cup almond milk, unsweetened
- 1/3 cup agave nectar
- Preheat oven to 350 F degrees.
- In a food processor or blender, beat egg whites for 30 seconds. Add black beans, almond milk, applesauce, water, shredded coconut and vanilla extract and process until smooth.
- In a separate bowl mix together sugar, flour, cocoa powder, baking soda, baking powder, salt and protein powder. Slowly add to the bean mixture until combined. You should end up with a pancake like batter.
- Line 9 x 13 baking dish with parchment paper and pour in the batter. Bake for 40 minutes or until the inserted toothpick comes out clean.
- In the meanwhile, in a small pot on low heat melt coconut oil. Add cocoa powder, agave nectar and almond milk. Whisk until combined. Let the frosting simmer for a couple minutes until it starts to bubble and thicken. Remove from heat and let it cool for 10 minutes on a countertop or in a fridge.
- Pour the frosting on top of the cake, dust with stevia or icing sugar and cut into 18 squares.
- Store in an airtight container in a cool and dry place for up to 3 days, in a fridge for up to 5 days and in a freezer for up to a month.
Servings Per Recipe: 18 pieces
Amount Per Serving = 1 piece:
Total Fat: 5.4 g
Cholesterol: 0.6 mg
Sugars: 12.6 g
Sodium: 176.0 mg
Total Carbs: 28.1 g
Dietary Fiber: 4.5 g
Protein: 7.9 g
WW Points+: 5