Chocolate Protein Birthday Cake

The ingredient challenge this week was black beans so I decided to work on my baking skills. I’ve never been the best at baking with protein powder, and I gave up for some time because it gets quite expensive if you have to continually throw away batches and batches of food. But I decided it was time to experiment again. I started by purchasing Zach Rocheleau’s book, Flexible Dieting Lifestyle Book of Recipes 5.0, because he seemed to have it down. And I’m so glad I did, because I’m learning a lot just by trying more and more of his recipes and getting a better understanding of how to bake with it. One of the most important things I learned is that I was using the wrong type of protein. For years and years I was using whey protein, but nothing ever tasted that good. Zach uses a whey+casein blend and it just bakes SO much better. He recommends the SELECT Protein from PEScience, so that’s what I bought, and I will continue to bake with it because it hasn’t let me down.

Chocolate Protein Birthday Cake
Prep 15 min
Cooking 20-25 min
Servings 16

INGREDIENTS

For the cake:

  • 200g canned black beans

  • 100ml unsweetened almond milk

  • 80g mashed sweet potato (I just used some baked sweet potatoes I had, you’ll puree them in a food processor later. Canned pumpkin works too)

  • 80g unsweetened apple sauce

  • 28g light butter (I used I Can’t Believe It’s Not Butter spread, not the spray)

  • 2 eggs

  • 1 tsp vanilla extract

  • 2 scoops (62g) PEScience SELECT Protein (I used the Gourmet Vanilla flavor)

  • 30g cocoa powder

  • 20g gluten free baking flour

  • 4g baking soda

  • 2 1/2 tbsp stevia in the raw (about 4g)

  • Pinch of salt

  • 60g mini chocolate chips

For the frosting:

  • 2 scoops (62g) PEScience SELECT Protein (I used the Gourmet Vanilla flavor)

  • 60g nonfat Greek yogurt

  • 8 tbsp stevia in the raw (about 12g)

  • 40ml water

  • 2 tsp vanilla extract

For the topping:

  • 15g rainbow sprinkles

INSTRUCTIONS

  1. Preheat oven to 350F and line an 8x8 baking sheet with parchment paper

  2. Add the black beans to a strainer and rinse with water

  3. Then add them to a food processor with all of the wet ingredients: almond milk, sweet potato, apple sauce, butter, eggs and vanilla extract and blend until smooth

  4. In a large bowl combine all of the dry ingredients: protein powder, cocoa powder, gluten free flour, baking soda, stevia in the raw and the pinch of salt

  5. Add the wet ingredient to the dry ingredients and mix until you have a cake like batter

  6. Stir in the mini chocolate chips

  7. Pour the batter into your baking pan and spread evenly

  8. Bake for about 20 minutes. Check with a toothpick, if it comes out clean, they’re done. You don’t want to overcook these or they’ll be dry.

  9. While that cools, add all of the ingredients for the frosting to a bowl and stir until smooth

  10. When the cake has cooled completely, frost then add the sprinkles

  11. If you’re going to serve this later, keep refrigerated

Nutrition Facts
Servings 16
Amount Per Serving:
Calories 124
Total Fat 4 g
Sodium 250 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 6 g
Protein 9 g

Author: Ashley Beaver, Director of Nutrition, myactiveroots.com