Name: CHOCOLATE CAKE (LOW CALORIE/HIGH PROTEIN)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 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; 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)

CategoryDessert, SnacksDifficultyBeginner

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 -

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

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

Add remaining ingredients and again mix well until fully combined.

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

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 -

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.

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.

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 -

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

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

Add remaining ingredients and again mix well until fully combined.

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

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 -

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.

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.

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

CHOCOLATE CAKE (LOW CALORIE/HIGH PROTEIN)

Ingredients Directions