| CHOCOLATE PROTEIN SNACK CAKE |
If you’re someone who likes to prep a little sweet treat at the beginning of the week and also loves to smash their protein goals, then you have to make this one bowl chocolate cake with Botanica Health’s superfood chocolate protein powder! Botanica’s protein powder is very unique in that it is pea and soy free! Their protein blends use a combination of quinoa, coconut, and brown rice. It has a great balance of amino acids and naturally occurring vitamins and minerals!
Recipe makes 16 small squares
Macros per square:
90 cals - 2g fat - 11.5g carbs - 6.5g protein
Macros per square with ½ cup chocolate chips:
137 cals - 5g fat - 16g carbs - 7g protein
Ingredients:
1 spotty banana
⅓ cup soy milk, or preferred dairy free milk
¼ cup coconut yogurt
½ cup coconut sugar
½ cup gluten free flour blend, regular flour should work too!
2 scoops Botanica Perfect Protein Chocolate (84g)
¼ cup cocoa powder
1 tsp baking powder
⅛ tsp salt
Optional: ½ cup chocolate chips
Recipe:
Preheat the oven to 350 F and line a small 8x8 inch baking tray with parchment paper.
Add to a blender: banana, soy milk, coconut yogurt, and coconut sugar.
Blend until smooth.
Pour the blender mix into a mixing bowl.
Sift in the flour, chocolate protein, cocoa powder, baking powder, and salt.
Fold everything together until *just* combined.
Pour batter into the prepared baking tray and smooth the top.
If adding chocolate chips, spread them across the top now.
Bake for 16-18 minutes or until lightly crisp around the edges.
Remove from the oven and allow to cool completely before slicing into squares.
Enjoy!
If you love high protein plant-based recipes then make sure to download the High Protein Vegan Recipe E-books!