Protein Cake (vegetarian)


If you ’re looking for a sweet with a fair amount of protein, then you’ve found the recipe you were looking for. You may prepare the full recipe for a big cake or cut the ingredients in half to make 6 cupcakes (but you will need to recalculate the nutritional details). It contains cream, but if you want it to be dairy free, you may use coconut cream or tinned coconut milk (suggested brand: Oriental Express from ΑΒ Vassilopoulos).

Here’s what you need:

Ingredients (For 10 servings)

140 gr coconut oil (or any butter you prefer)
60 gr sugar free cocoa
10 gr baking powder
120 gr protein powder (I used BioTech Usa Iso Whey Zero, cookies and cream flavor, but I believe that any whey isolate will do)
4 large eggs
100 ml heavy cream (regular or coconut, or coconut milk)
Scant pinch of salt
A shot of coffee (espresso or brewed)
Stevia – erythritol (I didn’t use any because I am not too fond of sweet sweets and protein powders are always sweetened)


How to make it

Preheat the oven. Melt coconut oil in a large bowl in the microwave. Add the remaining ingredients one by one and mix with a fork.
Place the mixture in a silicon mold or a regular buttered mold and bake at 180 for about half an hour (if you halve the recipe, bake at 150 for 15 minutes checking frequently!)

Nutritional info:
Each 74 gr portion has 270 calories, with 3 gr total carbohydrates (and 2 gr fiber, namely 1 gr-1.5% net carbs), 15 gr protein (22.9%) and 22 gr fat (75.6%).

Special thanks to Lina Papadopoulou for the translation from Greek.


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