Last night I was craving chocolate. I played around with an old recipe and tried to put a new twist on it. Let’s just say it passed Mike’s strict chocolate standards. You know you have a chocolate hit when Mike asks for seconds. I did use dark chocolate chips as a topping and once they were melted I spread them all over the cake. This was a good and bad thing. Good because it tasted rich and decadent, bad because the cake is delicate and the chocolate once hardened, was difficult to cut. Next time I might just dust it with some powdered sugar or top it with some crushed up fruit.Protein Quinoa Chocolate Cake
1 cup of Quinoa Flour (I use Bob’s Red Mill Organic)
3 tbs Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Salt
3/4 cup Unsweetened Almond Milk
1 scoop Chocolate Shakeology or your favorite protein powder
3/4 Organic Sucanat
2 tsp Honey
Preheat the oven to 350 degrees and grease a 8X8 baking dish cooking spray.
In a small bowl whisk together the quinoa flour, cocoa powder, baking powder, sucanat, honey and salt.
In a medium-sized bowl, whisk together the eggs and milk. Whisk in the Shakeology.
Dump the dry into the wet and mix well.
Pour into the baking dish and bake for ~40 minutes, or when the center of the cake springs back when touched. Let cool in the dish and serve as is, or top with dark chocolate chips.
I love this cake for two reasons: 1-it satisfied our chocolate craving and 2-it has a good amount of added protein and is made with eat clean ingredients. When you marry those two things, you can not go wrong. I hope you like it as much as we did.