Protein Chocolate Cake Recipe

Ingredients

For Cake:
• 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 cup whole wheat flour
• 1/2 cup shredded coconut, unsweetened
• 2 scoops (60 g) protein powder, unflavoured
• 1/2 cup cocoa powder
For Coconut Chocolate Frosting:
• 4 tbsp coconut oil
• 5 tbsp cocoa powder
• 1/2 cup almond milk, unsweetened
• 1/3 cup agave nectar

Directions

1. Preheat oven to 350 F degrees.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour the frosting on top of the cake, dust with stevia or icing sugar and cut into 18 squares.
7. 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.