Chokoladeproteinkage (uden proteinpulver, uden æg, 10 g protein)

Denne Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

Indholdsfortegnelse

+ Se mere- Se mindre

Selvom hele opskriften er lige nedenfor, så gå ikke glip af alle mine tips længere nede, inklusive ingrediensbytter, mine madlavningstips og trinvise billeder!

Chocolate Protein Cake

Denne Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

5 fra 6 stemmer

Print Anmeldelse Gem Gemt!

Del på facebook Pin (Binding) Gem i e-mail

Prep Time: 10 minutter mins

Tilberedningstid: 40 minutter mins

Samlet tid: 50 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 12 skiver

Kalorier: 403.2 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 kop Røde splitlinser - soaked overnight (note 1)
• ▢ 1 kop Soy Milk Protein Plus - (note 2)
• ▢ ⅔ kop Mælkefri yoghurt - (note 3)
• ▢ ½ kop Olivenolie med mild smag - (note 4)
• ▢ 2 teskefulde Vanille ekstrakt
• ▢ 2 kopper Mel til alle formål - (note 5)
• ▢ ½ kop Usødet kakaopulver
• ▢ ⅔ kop Uraffineret rørsukker - (note 6)
• ▢ 1 teske Bagepulver
• ▢ 1 ¼ teskefulde Bagepulver

Date frosting (note 7)

• ▢ ½ kop Soy Milk Protein Plus
• ▢ 8 Medjool-datoer
• ▢ 3 spiseskefulde Almond Butter
• ▢ ¾ kop Mørk Chokolade
• ▢ 1 spiseskefuld Kakaopulver

Instruktioner

• Before you start, note that due to the high-protein content, the crumb is slightly dryer than regular cake, and, you must add a frosting to enjoy it to the best. You can use the date frosting from the recipe, or my protein powder frosting (seen in pictures above),or simply serve with a dollop of yogurt.
• Forvarm ovnen til 180 °C. Beklæd en firkantet bageform på 23 cm med let olieret bagepapir. Sæt til side.
• The day before, in a large bowl, add red split lentils, cover the lentils with cold tap water, and make sure you add a good 3 inches (10 cm) of water above the lentil level, as they absorb some during the night. Cover with a lid. Set aside overnight at room temperature.
• The next day, drain red lentils in a sieve, rinse with cold water. Place in a blender jug, milk, yogurt, oil, and vanilla extract.
• Blend on high speed until smooth, with no visible pieces of lentils remaining. Set aside.
• In a large mixing bowl, add all the dry ingredients: flour, cocoa powder, sugar, baking soda, and baking powder. Whisk until well combined.
• Bring back the jug with the blended lentils, and pour over the dry ingredients.
• Brug en gummispatel til forsigtigt at røre og blande alt sammen, indtil det er glat og ensartet.
• Pour the cake batter into the prepared pan.
• Bake in the center rack of the oven for 30-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist. Don't over-bake, or it will be very dry, due to the high amount of protein.
• Let the cake cool down for 5 minutes in the pan at room temperature, then on a cooling rack for 3 hours, or until it reaches room temperature, before frosting.

Glasur

• I en gryde tilsættes chokoladestykker, mandelsmør, mandelmælk og udstenede dadler.
• Bring to medium heat, and stir until the chocolate chips are melted. The dates won't dissolve, but the warm mixture softens the dates, and that's the goal of adding them to the pan now. It takes a few minutes to melt.
• Tag det af varmen, hæld det i en foodprocessor, tilsæt kakaopulveret og blend ved høj hastighed.
• Stop foodprocessoren et par gange, skrab skålen ned med en gummispatel, og gentag, indtil de fleste dadler er blendet og har dannet en jævn frosting – du vil altid have små stykker dadler, og det er okay.
• Fordel det over den afkølede kage.

Noter

Noter 1: You must use red split lentils and soak them overnight to soften the lentils. The recipe doesn’t work with other varieties.

Noter 2: I am using soy milk with added soy protein to boost the protein in the cake. You can use any milk you love for this recipe, like oat milk, almond milk, but the protein per serving will decrease with these options.

Noter 3: Use a high-protein yogurt, like soy yogurt, to increase the protein per serving. Any yogurt will work, including Greek yogurt if you prefer to use dairy.

Noter 4: You can’t swap or decrease oil; otherwise, the cake gets super dry. You can use any low-flavor oil you love.

Noter 5: For a gluten-free option, use my glutenfri konverter. The recipe won’t work with almond flour or coconut flour.

Noter 6: You can use any granulated sugar, like coconut sugar, but you can’t use liquid sweeteners. You can cut down sugar to 1/2 cup for a low-sugar cake. Don’t use less of the cake tastes bitter.

Noter 7: You must frost the cake or serve it with some kind of wet topping like yogurt. This is because the slices are high in protein, the crumb is a bit drier than regular cake, and the moisture of a topping balances the mixing moisture in the crumb, making each bite delicious.

OvntilstandJeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

OpbevaringOpbevar kagen i en lufttæt kageæske i køleskabet i op til 4 dage.

Del på facebook Fastgør opskrift

Ernæring

Betjener: 1skive | Kalorier: 403.2kcal | Kulhydrater: 59.9g | Protein: 10g | Fed: 16.7g | Mættet fedt: 4.2g | Flerumættet fedt: 1.7g | Enumættet fedt: 8.1g | Natrium: 139.8mg | Kalium: 372.4mg | Fiber: 8.9g | Sukker: 23.3g | Vitamin A: 29.7IU | Vitamin C: 2.3mg | Vitamin D: 0.2pg | Calcium: 82.1mg | Jern: 3.6mg | Magnesium: 62.8mg | Fosfor: 158.9mg | Zink: 1.3mg

Ingredienser og erstatninger

Du behøver kun et par enkle ingredienser for at lave denne opskrift. Her er hvordan du vælger og bytter dem.

• Røde splitlinser – This is the key ingredient for adding plant-based protein and fiber without using protein powder. You must soak them overnight so they soften and blend perfectly smooth.
• Soy Milk Protein Plus – This helps blend the lentils and adds even more protein to the cake. You can also use any plant-based milk you love, like oat milk or almond milk, though the final protein count will be a bit lower.
• Mælkefri yoghurt – This adds moisture and a slight tang, which balances the sweetness. I recommend a high-protein option like soy yogurt, but any plain, unsweetened plant-based yogurt works.
• Olivenolie med mild smag – This provides essential fat, which is crucial for keeping the crumb moist in such a high-protein cake. You can use any neutral-flavored oil you have, like avocado oil or canola oil.
• Vanille ekstrakt – This adds that classic, warm flavor that pairs so well with chocolate.
• Mel til alle formål – This ingredient provides the main structure for the cake.
• Usødet kakaopulver – This gives the cake its deep, rich chocolate flavor.
• Uraffineret rørsukker – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• Bagepulver – This leavening agent helps the cake rise and creates a lighter texture.
• Bagepulver – This is another leavening agent that works with the baking soda to give the cake its lift.
• Medjool-datoer – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
• Almond Butter – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
• Mørk Chokolade – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Kakaopulver – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Carines bagetips

Lad mig dele et par flere tips til en perfekt kage.

• Must-Have Frosting – This cake has a lot of protein and fiber, which makes the crumb denser and a bit drier than a typical cake. You really need to serve it with the frosting, or at least a dollop of yogurt, to add moisture and get the best bite.
• Easy Add-Ins – For extra chocolate flavor, feel free to stir in 1/2 cup of dairy-free chocolate chips. Chopped walnuts or pecans also work great for a bit of crunch.
• Boost Protein – If you want to increase the protein even more, stir 1/2 cup of hemp seeds into the batter along with the dry ingredients.
• Frosting Swap – If you prefer a frosting that’s lower in calories but still high in protein, you can use my protein powder frosting instead of the date-sweetened one.
• Don’t Overbake – Keep a close eye on the cake. It’s done when the top is set and a toothpick inserted near the side comes out clean. The center might still have a few moist crumbs, which is perfect. Baking it too long will make it dry.
• Keep the Oil – The oil is crucial for moisture in this high-protein cake. Please don’t swap it for fruit puree or extra yogurt, or the texture will be very dry.

Flere opskrifter på chokoladekage

Mandelmel chokoladekage

Daddel chokoladekage

Nem chokoladekage

Skør chokoladekage