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1 min read

CHOCOLATE BREAKFAST CAKE

Posted By

Kelly Rose

Ingredients

  • 1 3/4 cup gluten free flour ⁠
  • 1/2 cup Rich Chocolate Clean Lean Protein ⁠by Nuzest
  • 1/2 cup cocoa powder⁠
  • 1 tsp baking soda⁠
  • 1 tsp salt⁠
  • 1 cup dark chocolate chips ⁠
  • 1 1/2 cup sugar⁠
  • 3/4 cup mashed banana⁠
  • 1/2 cup oil⁠
  • 1 1/2 tbsp pure vanilla extract⁠
  • 1 cup water⁠
  • 1/2 cup coffee (brewed)

For the Frosting:⁠

  • 1/2 cup cocoa powder⁠
  • 1/3 cup melted chocolate
  • 8 oz vegan cream cheese⁠
  • 1/4 cup vegan butter
  • 1 1/2 to 3 cups powdered sugar⁠
  • 1 1/2 tsp pure vanilla extract

Who says you can’t eat chocolate cake for breakfast? Especially when it's filled with a clean protein source like Clean Lean Protein! With the combined power of protein and natural sugars from the banana, you'll find no sugar crash with this Chocolate Breakfast Cake!


Method

  1. Preheat the oven to 350°F. Grease two 8” pans. Set aside. ⁠
  2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
  3. In a new bowl, whisk the remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
  4. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
  5. For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
  6. Top each cake with 1/2 the frosting once the cake has cooled.
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