Turning 10 never tasted so good! 🎂
Huge thanks to @tessbegg for whipping up this mouthwatering chocolate protein cake to celebrate!
Serves: 6 pieces
Time: 1 hour
INGREDIENTS
1/2 cup caster sugar or coconut sugar
250ml (1 cup) almond or soy milk
1 tsp apple cider vinegar
1/4 cup applesauce
1/4 cup extra virgin olive oil or melted coconut oil
1 tsp vanilla extract
1 cup Bob’s Red Mill gluten-free 1 to 1 baking flour (or any GF flour blend)
1/4 cup buckwheat flour
1 scoop (⅓ cup) Vivo Nue Coco Bliss Protein Powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder sifted
METHOD
1. Preheat your oven to 180°C (fan-forced). Lightly grease a 6-inch cake tin and line the base with parchment paper.
2. In a large mixing bowl, whisk together the milk, apple cider vinegar, oil, applesauce, and vanilla extract.
3. Add the flours, protein powder, sugar, baking powder, baking soda, salt, and cocoa powder to the wet ingredients. Stir until well combined.
4. Pour the batter into the prepared cake tin, smoothing the surface. Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.
5. Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
If icing, carefully slice off the cake's dome to level it. Spread your favourite icing on top, garnish with fresh berries, and enjoy!