per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories from Fat 153
% Daily Values*
Total Fat 17.00
Saturated Fat 12.80
Polyunsaturated Fat 1.50
Monounsaturated Fat 0.00
Total Carbohydrate 23.56
Dietary Fiber 13.00
Vitamin A 0.00%
Vitamin C 0.00%
* Nutritional Values are estimated and may vary
Quick and healthy gluten-free grain-free low sugar dairy-free nut-free soy-free chocolate protein cake with chocolate fudge.
For the cake:
In a bowl, place your 1 1/2 tbsp cacao, 1 1/2 tbsp hemp protein, 1 tbsp psyllium husk, 1/4 tsp baking soda and 1 tsp sugar. Stir.
Add in vanilla extract.
Stir in 1 tablespoon of water in at a time. Stir till combined. You may not need all 3 tbsp.
Place in ramekin or large cupcake/muffin pan. Or even a mug would work.
Place in microwave for 60 seconds. Or bake in 350 degree oven for about 20 minutes or so (time will vary depending on location and ingredients used). We did notice that these cakes actually come out better in the microwave than the oven.
Let cool a little before removing from pan.
if you do not have hemp protein, you may use another protein but try to use a neutral flavor protein, and adjust the water accordingly. you are look for a thick but smooth batter, not too thick but not too thin, has some body to it. depending on what protein powder you use may alter the final texture and flavor.
you could do 1-2 teaspoons of a liquid sweetener like honey, coconut nectar or maple
you may use milk or a non-dairy milk of choice instead of water
For the Fudge:
In a small, but deep bowl place 2 tbsp cacao powder.
Next add in a few drops of stevia or sweetener of choice. And vanilla if using it.
Next add in 1 tbsp coconut oil.
End with stirring in the 1 tbsp of water. Let set in fridge to firm up.
Let cake cool.
Cut cake in half.
Make chocolate fudge and let sit in fridge.
Remove from fridge and fill chocolate cake.