Chocolate Protein Fudge Cake
A rich, fudge-like chocolate cake packed with protein thanks to Greek yoghurt and protein powder, sweetened naturally.
Method
- 1.
Preheat your oven to 180°C (fan forced). Grease a 20cm round cake pan or line with baking paper.
Line the base and sides of your pan with baking paper for easy removal.
- 2.
In a large bowl, whisk together the protein powder, almond meal, and baking powder until well combined. (If your almond meal has large pieces, blitz it in a food processor first for a smoother texture).
Blitzing the almond meal makes the cake texture much smoother and cake-like.
- 3.
In another bowl, whisk the eggs, Greek yoghurt, and coconut oil until smooth.
Make sure the coconut oil is melted before whisking so it incorporates easily.
- 4.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, or the cake might become tough.
A few lumps are fine! Overmixing is the enemy of a tender cake.
- 5.
Spoon the batter into the prepared cake pan and smooth the top. Scatter the dark chocolate morsels on top.
Push the chocolate morsels gently into the batter so they don't burn on the top crust.
- 6.
Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Let it cool in the pan for 10 minutes before turning it out onto a wire rack.
Estimated Nutrition (per serve)
Store in an airtight container in the fridge for up to 5 days. Great for breakfast with a cup of coffee! If you use 'sweetened' protein powder, you can reduce the chocolate morsels slightly.