This high protein chocolate cake is light and chocolatey but with a fraction of the sugar and saturated fat of a standard chocolate cake. The recipes uses pumpkin or butternut squash rather than flour which keeps the cake deliciously moist as well as making it gluten free (as long as your protein powder and baking powder are gluten free too!) It’s a perfect substitute for any standard celebration cake but can also be made into cupcakes too!
Prep: 10 mins
Cook: 35 mins
400g raw pumpkin or butternut squash peeled and cut into chunks (or a full tin of pureed pumpkin if you can find it!)
100g dark chocolate (at least 70% cocoa)
1 tsp cinnamon
150g ground almonds
50g chocolate protein powder
25g no added sugar cocoa powder
1 ½ tsp baking powder
8 tbsp Splenda, agave (I use this one) or honey.
1 tsp vanilla extract
3 medium eggs
1Preheat oven to 160’C and line an 8 inch cake tin with greaseproof paper.
2Cook the pumpkin or squash in a heatproof bowl with a touch of water in the microwave on high for 8 minutes (or until its very soft)
3Remove from the microwave; drain any liquid off if there is any. Microwave for a further 3 minutes if required, before mashing into a puree. Set aside to cool slightly.
4Combine the cinnamon, ground almonds, cocoa, baking powder and protein powder in a bowl. In a separate bowl whisk the eggs, sweetener and vanilla extract until pale.
5Bash the chocolate into small chucks and add to the warm pumpkin puree and mix. Once mostly melted add the egg yolk mixture and beat until fully incorporated before adding the dry ingredients. Mix thoroughly.
6Spoon your cake mixture into the lined cake tin and bake for 30 – 35mins or until a knife comes out clean.
7Allow your cake to cool slightly before attempting to remove it from the tin.