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CHOCOLATE CAKE (LOW CALORIE/HIGH PROTEIN)

Category, DifficultyBeginner

A guilt-free super tasty cake!

Yields8 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
INGREDIENTS:
Cake -
 ¾ cup plain low fat Greek yoghurt
 ½ cup almond milk (or milk of choice)
 ¾ cup liquid egg whites
 ¼ cup Lankato monk fruit or stevia sweetener
 ¼ cup cocoa powder
 1 scoop protein powder (flavour of choice eg vanilla/chocolate)
 ½ tsp vanilla extract
 ¾ tsp baking powder
 1 cup almond flour
 2 tbsp coconut flour
Frosting -
 ¾ cup plain low fat Greek yoghurt
 2 tbsp Lankato monk fruit or stevia sweetener
 2 tbsp cocoa powder
 2 tbsp Philadelphia cream cheese
 ½ tsp vanilla extract
 ¼ cup water
 extra cocoa powder (for decoration - optional)
METHOD:
Cake -
1

Preheat the oven to 160°C. Grease and line a round 20cm pan with baking paper, allowing the edges to overhang.

2

In a medium mixing bowl, add yoghurt, milk, and egg whites. Whisk until well combined.

3

Add remaining ingredients and again mix well until fully combined.

4

Pour the cake mix into the baking pan and cook for 35 minutes or until the cake bounces back when pressed gently.

5

Remove from pan and allow to cool completely on a cooling rack then place on platter.
In the meantime, prepare the frosting (see below).

Frosting -
6

In a medium mixing bowl, add all the ingredients and blend until smooth using a handheld blender or food processor.
Place in fridge to firm up slightly whilst waiting for the cake to cool.

7

When the cake is cooled and ready to be decorated, use a spatula to cover the cake with frosting. Sprinkle with sifted cocoa powder if desired.

8

Store the cake in the fridge - lasts up to 1 week (just not in my house!)

Ingredients

INGREDIENTS:
Cake -
 ¾ cup plain low fat Greek yoghurt
 ½ cup almond milk (or milk of choice)
 ¾ cup liquid egg whites
 ¼ cup Lankato monk fruit or stevia sweetener
 ¼ cup cocoa powder
 1 scoop protein powder (flavour of choice eg vanilla/chocolate)
 ½ tsp vanilla extract
 ¾ tsp baking powder
 1 cup almond flour
 2 tbsp coconut flour
Frosting -
 ¾ cup plain low fat Greek yoghurt
 2 tbsp Lankato monk fruit or stevia sweetener
 2 tbsp cocoa powder
 2 tbsp Philadelphia cream cheese
 ½ tsp vanilla extract
 ¼ cup water
 extra cocoa powder (for decoration - optional)

Directions

METHOD:
Cake -
1

Preheat the oven to 160°C. Grease and line a round 20cm pan with baking paper, allowing the edges to overhang.

2

In a medium mixing bowl, add yoghurt, milk, and egg whites. Whisk until well combined.

3

Add remaining ingredients and again mix well until fully combined.

4

Pour the cake mix into the baking pan and cook for 35 minutes or until the cake bounces back when pressed gently.

5

Remove from pan and allow to cool completely on a cooling rack then place on platter.
In the meantime, prepare the frosting (see below).

Frosting -
6

In a medium mixing bowl, add all the ingredients and blend until smooth using a handheld blender or food processor.
Place in fridge to firm up slightly whilst waiting for the cake to cool.

7

When the cake is cooled and ready to be decorated, use a spatula to cover the cake with frosting. Sprinkle with sifted cocoa powder if desired.

8

Store the cake in the fridge - lasts up to 1 week (just not in my house!)

CHOCOLATE CAKE (LOW CALORIE/HIGH PROTEIN)