Who wouldn’t want cake for breakfast?
Each serving contains 22g of protein, 0g of sugar and plenty of healthy fat. Adding Iron Vegan protein provided a soft fluffy texture. The addition of creamy coconut butter frosting will make you feel like every morning is a birthday party!
You don’t have to eat this just for breakfast. Whip up this mini cake as a guilt-free, satisfying dessert.
You wont find any grains, dairy, sugar or gluten in this tasty cake. It’s completely paleo, keto-friendly and so easy to make.
My first job was working in the bakery department of our small community grocery store. It was far from being a scratch bakery where everything is made by hand with high quality ingredients. Instead, muffin batter arrived in tubs, rolls and buns were frozen pucks of dough and cake icing was a few ingredients short of plastic.
Go ahead and sink your fork into a piece of HEALTHY chocolate cake that stabilizes blood sugar, promotes digestion and nourishes the brain.
Chocolate Protein Cake for One – GF, refined sugar-free, dairy-free
3 tbsp Iron Vegan protein powder
1/2 tsp baking powder
1 tbsp cocao powder, sifted
1 tbsp coconut oil, melted
20 drops liquid stevia
2 tbsp milk alternative
Pinch sea salt
1 tbsp coconut butter
2 tsp grass-fed gelatin (optional)
Preheat oven to 350°F.
In a small bowl combine the dry ingredients and mix well.
In a another bowl combine the wet ingredients and mix well.
Combine the egg mixture with the dry and stir until a thick batter forms.
Pour batter into a single well greased ramekin.
Bake for 30min or until toothpick comes out clean.
Melt coconut butter until soft, add option gelatin and slather on cooled cake!
I have not made this with any other protein powder. Iron Vegan is made with xanthan gum which helps to bind the batter, so the cake may be less moist if you use an alternative protein powder.
If you want the same amount of icing as shown in the picture you’ll need to double the frosting recipe.
Feel free to use any alternative to cows milk like cashew, almond, hemp, etc. or even water.
Throw some dairy-free chocolate chips into the batter for an extra chocolate punch.
Enjoy your cake with warm frosting or stick the frosted cake in the freezer for a chilled coconut butter topping, which reminds me of a Hostess CupCake.
I added the gelatin for a thicker icing and a protein boost but feel free to omit entirely if you wish.
If you are not a fan of stevia, feel free to add maple syrup instead. Keep in mind that it will no longer be 0g of sugar if you do!
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