I’ve been on this healthier-me quest for almost five years now, but I only recently tumbled to the miracle that is the Chocolate Protein Cake (and some people say Pinterest is just a big time suck).
When I think of how many mornings I could have had chocolate cake for breakfast…well, it doesn’t help to dwell on the past.
Instead I’ll pass along my version of the Chocolate Protein Cake, only slightly adapted from the one I found on Foods of April , just in case I’m not the only one on the planet who’s late to the protein cake party.
15 grams protein powder (This is one scoop of GNC unsweetened soy protein isolate; your powder & scoop size may vary.)
1 tbsp 100% cocoa powder (I use dark chocolate–swoon)
1/4 tsp baking powder
2 packets stevia (or sweetener of choice–it does need it if you’re using unsweetened protein powder. Trust me.)
1 tbsp pure pumpkin or applesauce
3 tbsp. Egg Beaters Whites
dash of cinnamon
drop or two vanilla
Stir it all together in a microwaveable mug or small bowl and zap it for 60-70 seconds, depending on your microwave.
Then carefully, because it’s H-O-T!, remove it from the microwave and loosen the edges with a knife or spoon before upending the cup and plopping the cake onto your plate or, um, your paper towel/aluminum foil if you’re cooking to go.
Don’t worry if it looks a little, ahem, ugly, it’s CAKE.
In addition to its yummiliciousness, what makes this cake such a perfect start to the morning is that it’s packed with protein (almost 20g!) and has only 115 calories with the brands I use.
This means that you can “frost” it with a healthy scoop of Greek yogurt, some chia seed pudding, or a tablespoon (or two) of nut butter without breaking the calorie bank. Cake for breakfast can be healthy. Who knew?!
Cammy hopped off the diet-go-round five years ago and never went back. Instead, she focused on making small, sustainable changes over time, found joy (and cupcakes) in small victories, and lost 100 pounds along the way. She blogs at The Tippy Toe Diet and Serentipity.