Chocolate Protein Cake (Walang Protein Powder, Walang Itlog, 10g Protina)

ito Keyk na Protina ng Tsokolate 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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Keyk na Protina ng Tsokolate

ito Keyk na Protina ng Tsokolate 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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Prep Time: 10 minuto min

Magluto Oras: 40 minuto min

Kabuuang Oras: 50 minuto min

Kurso: Dessert

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 403.2 kcal

May-akda: Carine Claudepierre

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Pulang Hati na Lentil - soaked overnight (note 1)
• ▢ 1 tasa Soy Milk Protein Plus - (tala 2)
• ▢ ⅔ tasa Yogurt na Walang Dairy - (tala 3)
• ▢ ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
• ▢ 2 kutsarita Vanilla Extract
• ▢ 2 tasa Flour ng Lahat-Lyong - (tala 5)
• ▢ ½ tasa Unsweetened kakaw pulbos
• ▢ ⅔ tasa Hindi Pinong Cane Sugar - (tala 6)
• ▢ 1 kutsarita Baking soda
• ▢ 1 ¼ kutsarita Paghurno Powder

Date frosting (note 7)

• ▢ ½ tasa Soy Milk Protein Plus
• ▢ 8 Medjool Dates
• ▢ 3 tablespoons Almond mantikilya
• ▢ ¾ tasa maitim na tsokolate
• ▢ 1 kutsara Cocoa Powder

tagubilin

• 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.
• Painitin ang oven sa 350°F (180°C). Lagyan ng bahagyang mantika na parchment paper ang 9-pulgadang parisukat na baking pan. Itabi.
• 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.
• Gumamit ng rubber spatula para dahan-dahang haluin at pagsamahin ang lahat hanggang sa maging makinis at pare-pareho ang pagkakahalo.
• 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.

Aysing

• Sa isang kaserola, ilagay ang chocolate chips, almond butter, almond milk, at mga datiles na walang buto.
• 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.
• Alisin sa apoy, ibuhos sa isang food processor, idagdag ang cocoa powder, at i-proseso sa high speed.
• Patigilin ang food processor nang ilang beses, kayurin ang mangkok gamit ang rubber spatula, at ulitin hanggang sa halos lahat ng datiles ay maghalo at maging makinis na frosting – palagi kang magkakaroon ng maliliit na piraso ng datiles, at ayos lang iyon.
• Ikalat sa pinalamig na cake.

Mga Tala

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

Tandaan 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.

Tandaan 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.

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

Tandaan 5Para sa opsyong walang gluten, gamitin ang aking converter na walang gluten. The recipe won’t work with almond flour or coconut flour.

Tandaan 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.

Tandaan 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 ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.

ImbakanItabi ang keyk sa isang hindi papasukan ng hangin na kahon para sa keyk sa loob ng repridyeretor nang hanggang 4 na araw.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 403.2kcal | Carbohydrates: 59.9g | Protina: 10g | Taba: 16.7g | Saturated fat: 4.2g | Polyunsaturated Fat: 1.7g | Monounsaturated na taba: 8.1g | Sosa: 139.8mg | Potassium: 372.4mg | Hibla: 8.9g | Asukal: 23.3g | Vitamin A: 29.7IU | Bitamina C: 2.3mg | Bitamina D: 0.2Pg | Calcium: 82.1mg | Iron: 3.6mg | magnesiyo: 62.8mg | Posporus: 158.9mg | Zinc: 1.3mg

Ingredients at Substitutions

Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Pulang Hati na Lentil – 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.
• Yogurt na Walang Dairy – 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.
• Banayad na Lasa ng Langis ng Oliba – 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.
• Vanilla Extract – This adds that classic, warm flavor that pairs so well with chocolate.
• Flour ng Lahat-Lyong – This ingredient provides the main structure for the cake.
• Unsweetened kakaw pulbos – This gives the cake its deep, rich chocolate flavor.
• Hindi Pinong Cane Sugar – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• Baking soda – This leavening agent helps the cake rise and creates a lighter texture.
• Paghurno Powder – This is another leavening agent that works with the baking soda to give the cake its lift.
• Medjool Dates – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
• Almond mantikilya – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
• maitim na tsokolate – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Cocoa Powder – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong cake.

• 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.
• Huwag Mag-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.

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