Kek Protein Coklat (Tiada Serbuk Protein, Tiada Telur, 10g Protein)

ini 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.

Isi kandungan

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Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Chocolate Protein Cake

ini 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 daripada 7 undi

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Masa persediaan: 10 minit minit

Masa Masak: 40 minit minit

Jumlah masa: 50 minit minit

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 12 keping

Kalori: 403.2 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 cawan Red Split Lentils - soaked overnight (note 1)
• ▢ 1 cawan Protein Susu Soya Plus - (nota 2)
• ▢ ⅔ cawan Yogurt Bebas Tenusu - (nota 3)
• ▢ ½ cawan Minyak Zaitun Perisa Ringan - (nota 4)
• ▢ 2 sudu teh Ekstrak vanila
• ▢ 2 cawan Tepung serbaguna - (nota 5)
• ▢ ½ cawan Serbuk Koko tanpa gula
• ▢ ⅔ cawan Gula Tebu Tidak Dimurnikan - (nota 6)
• ▢ 1 sudu teh Serbuk penaik
• ▢ 1 ¼ sudu teh Serbuk penaik

Date frosting (note 7)

• ▢ ½ cawan Protein Susu Soya Plus
• ▢ 8 Kurma Medjool
• ▢ 3 sudu makan Almond Butter
• ▢ ¾ cawan Dark Chocolate
• ▢ 1 sudu makan Serbuk koko

arahan

• 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.
• Panaskan ketuhar hingga 350°F (180°C). Alas loyang pembakar segi empat sama berukuran 9 inci dengan kertas parchment yang disapu sedikit minyak. Ketepikan.
• 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.
• Gunakan spatula getah untuk mengacau perlahan-lahan dan gaulkan semuanya sehingga sebati dan sebati.
• 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.

Frosting

• Dalam periuk, masukkan cip coklat, mentega badam, susu badam dan kurma tanpa biji.
• 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.
• Angkat dari api, tuangkan ke dalam pemproses makanan, masukkan serbuk koko, dan proseskan pada kelajuan tinggi.
• Hentikan pemproses makanan beberapa kali, kikis mangkuk dengan spatula getah, dan ulangi sehingga kebanyakan kurma sebati dan bertukar menjadi aising yang licin – anda akan sentiasa mempunyai cebisan kecil kurma, dan itu tidak mengapa.
• Sapukan ke atas kek yang telah disejukkan.

Nota

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

Nota 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.

Nota 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.

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

Nota 5Untuk pilihan bebas gluten, gunakan penukar bebas glutenResipi ini tidak akan sesuai dengan tepung badam atau tepung kelapa.

Nota 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.

Nota 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.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu AmbienSimpan kek di dalam kotak kek kedap udara di dalam peti sejuk sehingga 4 hari.

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Pemakanan

Berkhidmat: 1keping | Kalori: 403.2kcal | Karbohidrat: 59.9g | Protein: 10g | Lemak: 16.7g | Lemak tepu: 4.2g | Lemak tak jenuh ganda: 1.7g | Lemak tak jenuh tunggal: 8.1g | Natrium: 139.8mg | Potasium: 372.4mg | Serat: 8.9g | gula: 23.3g | Vitamin A: 29.7IU | Vitamin C: 2.3mg | Vitamin D: 0.2Pg | Kalsium: 82.1mg | Iron: 3.6mg | magnesium: 62.8mg | Fosforus: 158.9mg | zink: 1.3mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Red Split Lentils – 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.
• Protein Susu Soya 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.
• Yogurt Bebas Tenusu – 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.
• Minyak Zaitun Perisa Ringan – 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.
• Ekstrak vanila – This adds that classic, warm flavor that pairs so well with chocolate.
• Tepung serbaguna – This ingredient provides the main structure for the cake.
• Serbuk Koko tanpa gula – This gives the cake its deep, rich chocolate flavor.
• Gula Tebu Tidak Dimurnikan – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• Serbuk penaik – This leavening agent helps the cake rise and creates a lighter texture.
• Serbuk penaik – This is another leavening agent that works with the baking soda to give the cake its lift.
• Kurma Medjool – 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.
• Dark Chocolate – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Serbuk koko – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk kek yang sempurna.

• 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.
• Jangan Terlalu Bakar – 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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