इस चॉकलेट प्रोटीन केक 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.

पूरी रेसिपी नीचे दी गई है, लेकिन नीचे दिए गए मेरे सभी टिप्स देखना न भूलें, जिनमें सामग्री के विकल्प, मेरे खाना पकाने के टिप्स और चरण-दर-चरण तस्वीरें शामिल हैं!

क्या आपको यह रेसिपी पसंद आई?

एक छोड़ दो टिप्पणी नीचे देखें या हमारे पेज पर जाएं Facebook पृष्ठ जहां मैं (लगभग) सभी टिप्पणियों का जवाब देता हूं, हमारा Instagram पेज प्रेरणा के लिए, या हमारे Pinterest व्यंजनों को सहेजने के लिए!

सामग्री और प्रतिस्थापन

इस पैराग्राफ में मैंने सामग्री चुनने के बारे में अपने सभी सुझाव दिए हैं। पूरी रेसिपी और मात्रा जानने के लिए, पोस्ट के अंत में दिए गए रेसिपी कार्ड पर स्क्रॉल करें!पूरी रेसिपी देखें

इस रेसिपी को बनाने के लिए आपको बस कुछ सरल सामग्रियों की आवश्यकता होगी। आइए जानते हैं कि आप उन्हें कैसे चुन सकते हैं और बदल सकते हैं।

लाल विभाजित दालें – 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.
सोया मिल्क प्रोटीन प्लस – 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.
डेयरी-मुक्त दही – 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.
हल्के स्वाद वाला जैतून का तेल – 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.
वेनीला सत्र – This adds that classic, warm flavor that pairs so well with chocolate.
बहु - उद्देश्यीय आटा – This ingredient provides the main structure for the cake.
बिना शक्कर का कोकोआ पाउडर – This gives the cake its deep, rich chocolate flavor.
अपरिष्कृत गन्ना चीनी – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
बेकिंग सोडा – This leavening agent helps the cake rise and creates a lighter texture.
बेकिंग पाउडर – This is another leavening agent that works with the baking soda to give the cake its lift.
मेड्युल खजूर – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
बादाम मक्खन – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
डार्क चॉकलेट – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
कोको पाउडर – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

कैरीन के बेकिंग टिप्स

आइए, मैं आपको एक परफेक्ट केक बनाने के लिए कुछ और टिप्स बताती हूँ।

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.
प्रोटीन को बढ़ावा दें – 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 प्रोटीन पाउडर फ्रॉस्टिंग instead of the date-sweetened one.
ज़्यादा देर तक न पकाएँ – 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.