Chocolate Birthday Cake

27 Mar Chocolate Birthday Cake

Let me start up by saying that for some CRAZY reason I didn't write this recipe down after I baked it, and I am sitting here a week later doing my best to recall it. I should really rebake it and see but then I won't be able to post it today and that would just suck. So please send me updates if you try it so we can see if I guessed correctly.

Secondly, while this a healthier version of your standard store-bought chocolate cake, it is actually still really really satisfying. I think that this is because the use of real butter and cake flour means that it is actually CAKE. However, they have been used in quantities and in conjunction with other ingredients that makes for a much more macro balanced, satiating and wholesome cake.

Chocolate Birthday Cake

AuthorMaxine SchuilingCategoryDesserts, High protein, Holiday celebration eats, Macro friendly

Yields8 ServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

Dry Mix

 60 g whey protein powder

 60 g coconut flour

 50 g cocoa powder

 80 g cake flour

 50 g almond or sunflower seed flour

 1 tsp baking powder

 ⅓ tsp salt

 50 g xylitol or granulated sweetener of choice

Wet Mix

 2 eggs

 40 g melted butter

 180 ml milk

 150 g banana or steamed pumpkin

 sweetener drops (optional)

1

Preheat the oven to 180 degrees.

2

Combine dry ingredients and mix.

3

Melt butter.

4

Blend milk and banana/pumpkin/combo.

5

Stir your melted butter into this mixture.

6

Crack your 2 eggs in and whisk/beat with a fork.

7

Pour your wet mixture into your dry and mix. Don't overmix.

8

Bake at 180 degrees for 50-60 minutes. Knife should come out clean.

9

Add icing of choice. I combined yogurt, cream cheese, cocoa powder and maple syrup to make mine.

Nutrition Facts

Servings 8