Gâteau protéiné au chocolat (sans poudre de protéines, sans œufs, 10 g de protéines)

Ce Gâteau protéiné au chocolat 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.

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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Gâteau protéiné au chocolat

Ce Gâteau protéiné au chocolat 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 à partir de 6 votes

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Temps de préparation: 10 minutes min

Temps de cuisson: 40 minutes min

Temps total: 50 minutes min

Plat: Pour le dessert

Cuisine: Américaine

Portions: 12 tranches

Calories: 403.2 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Lentilles rouges fendues - soaked overnight (note 1)
• ▢ 1 tasse Protéines de lait de soja plus - (remarque 2)
• ▢ ⅔ tasse Yaourt sans produits laitiers - (remarque 3)
• ▢ ½ tasse Huile d'olive au goût doux - (remarque 4)
• ▢ 2 Cuillères à café Extrait de vanille
• ▢ 2 tasses Farine tout usage - (remarque 5)
• ▢ ½ tasse Poudre de cacao sans sucre
• ▢ ⅔ tasse Sucre de canne non raffiné - (remarque 6)
• ▢ 1 cuillère à café de bicarbonate alimentaire
• ▢ 1 ¼ Cuillères à café La levure chimique

Date frosting (note 7)

• ▢ ½ tasse Protéines de lait de soja plus
• ▢ 8 Dates Medjool
• ▢ 3 Cuillères à soupe Beurre d'amande
• ▢ ¾ tasse de chocolat Noir
• ▢ 1 cuillerée à soupe Poudre de cacao

Instructions de Pose et d'Entretien

• 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.
• Préchauffez le four à 180 °C (350 °F). Tapissez un moule carré de 23 cm (9 pouces) de papier sulfurisé légèrement huilé. Réservez.
• 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.
• Utilisez une spatule en caoutchouc pour mélanger délicatement le tout jusqu'à obtenir une consistance lisse et homogène.
• Versez la pâte à gâteau dans le moule préparé.
• 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.

Glaçage

• Dans une casserole, ajoutez les pépites de chocolat, le beurre d'amande, le lait d'amande et les dattes dénoyautées.
• 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.
• Retirer du feu, verser dans un robot culinaire, ajouter la poudre de cacao et mixer à vitesse élevée.
• Arrêtez le robot culinaire à plusieurs reprises, raclez les parois du bol avec une spatule en caoutchouc et répétez l'opération jusqu'à ce que la plupart des dattes soient mixées et transformées en un glaçage lisse – il restera toujours de petits morceaux de dattes, et c'est normal.
• Étalez sur le gâteau refroidi.

Remarques

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

Remarques 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.

Remarques 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.

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

Remarques 5Pour une option sans gluten, utilisez mon convertisseur sans glutenCette recette ne fonctionnera pas avec de la farine d'amande ou de la farine de noix de coco.

Remarques 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.

Remarques 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.

Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Stockage Conservez le gâteau dans une boîte à gâteau hermétique au réfrigérateur pendant 4 jours maximum.

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Alimentation

Servir: 1tranche | Calories: 403.2kcal | Glucides: 59.9g | Protéine: 10g | Graisse: 16.7g | Gras saturé: 4.2g | Graisses polyinsaturées: 1.7g | Gras monoinsaturés: 8.1g | Sodium: 139.8mg | Potassium: 372.4mg | Fibre: 8.9g | Sucre: 23.3g | Vitamine A: 29.7IU | Vitamine C: 2.3mg | La vitamine D: 0.2Pg | Calcium: 82.1mg | Fer à repasser: 3.6mg | Magnésium: 62.8mg | Phosphore: 158.9mg | Zinc: 1.3mg

Ingrédients et substitutions

Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

• Lentilles rouges fendues – 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.
• Protéines de lait de soja 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.
• Yaourt sans produits laitiers – 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.
• Huile d'olive au goût doux – 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.
• Extrait de vanille – This adds that classic, warm flavor that pairs so well with chocolate.
• Farine tout usage – This ingredient provides the main structure for the cake.
• Poudre de cacao sans sucre – This gives the cake its deep, rich chocolate flavor.
• Sucre de canne non raffiné – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• de bicarbonate alimentaire – This leavening agent helps the cake rise and creates a lighter texture.
• La levure chimique – This is another leavening agent that works with the baking soda to give the cake its lift.
• Dates Medjool – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
• Beurre d'amande – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
• de chocolat Noir – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Poudre de cacao – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour un gâteau parfait.

• 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 Protéines – 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 glaçage en poudre protéinée instead of the date-sweetened one.
• Ne pas trop cuire – 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.

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