You might be thinking there’s nothing strange or unusual about this cake, it’s chocolate right? but their are a few unusual ingredients that makes this a little different,but also this cake contains no butter, margarine or regular sugar, has egg in the form of egg white.This is in fact a Chocolate peppermint protein cake, yep you read it right protein cake.
A couple weeks ago I received a request to make a protein cake for a fitness fan and even though I was stumped by the request I was also a little intrigued (I love a challenge) and surely such a thing must exist, if you can get protein bars and brownies surely protein cakes must exist.
So I began researching for protein cakes because I knew this was going to be made in a very different way from a regular cake and I’m no protein cake expert. So I was quite amazed to see so many protein themed websites with some truly amazing recipes for treats that look totally yummy.
And If you read my last post you will know How I described baking as chemistry you can eat but without the usual alchemy of mixing flour-eggs-sugar-butter/margarine I wasn’t that confident of the outcome. Anyway feeling determined I continued on with my quest and came across some great sites such as :
I finally settled on a recipe for Chocolate mint protein cupcakes from Proteinology http://www.proteinology.eu/chocolate-mint-protein-cupcakes/ and looked into the ingredients I will be needing.
I did have to purchase some items that are not familiar to my cake cupboards but I did have a couple new ingredients in my cupboard simply because I have begun trying to understand how to fuel my body pre and post workout as well as aiming to eat better, I’m a recent convert to Lucy Bee Coconut Oil as well understanding that’s some fats are good for us not bad and am fully aware that some people are avoiding sugar so I’m educating myself, but personally believe in a balance so yes I’m still eating cake.
So luckily my protein powder and coconut flour got used in a new and unique way
So armed with my ingredients I proceeded to make the cake. Now in the method it does state to use silicone muffin cases (which I don’t have) and thought paper cases would suffice but my oh my the cake batter was very liquidy so at the last minute I decided to convert to a layer cake, so made 2 separate batches and baked 4 layers. The bake took a total of an hour 2×30 mins to bake.
The filling was made with 0%Fage yoghurt which is
High in protein
Suitable for Diabetics
Suitable for Vegetarians
As well as the sugar substitute and coconut flour, plus a dash of peppermint essence and a little green colour. It tasted so fresh, I was pleasantly surprised.
I had saved the chocolate chips from the recipe to use as the drizzle decoration on top..
So cakes made, filling done, assembled I stood back, I was rather pleased, for my first try it looked fab.
I tweeted my cake and added Proteinology to my tweet
And as I eagerly awaited feedback on the cake, the customer left a review on my Facebook page Kake and Cupkakery which made my day, it went down very well and also tasted fab.
The cake got a really good response on social media and I’ve had a few enquiries for the cake from health conscious people who still want cake. So I’m feeling inspired to explore this further and to add a small range to my current offering of celebration cakes,cupcakes and layer cakes.
So regardless everyone can eat cake.