Chocolate coffee cake with vanilla icing.
⠀
Ingredients:
-1 large sweet potato, baked and cooled
-2 eggs
-20g honey
-5g vanilla extract
-splash iced coffee
-2 scoops chocolate protein powder
-2 packets instant coffee
-100g almond flour
-5g baking powder
-salt and cinnamon to taste
For icing:
-100g greek yogurt
-0.5 scoop vanilla protein powder
⠀
How to:
-mash the sweet potato, then mix in the eggs, honey, and vanilla
-add the chocolate protein powder, instant coffee, almond flour, baking powder, salt, and cinnamon
-pour in the iced coffee until it comes together
-bake in an oiled dish at 350 for 45-60 minutes
-stir the yogurt and vanilla protein powder together while it bakes
-let the cake cool before icing or the yogurt will run
-cut it in half, icing in the middle, the rest on top
⠀
Forty five minutes at 350 is a long bake for anything with protein powder in it. Protein powder absorbs more liquid than flour and then tightens as it heats, which is why most protein cakes come out dry. The sweet potato is what buys you that time. Baking it first gelatinizes the starch so it holds water through the oven and keeps releasing it into the crumb. It is doing the job flour and oil would normally split between, which is why there is no flour in here past the almond and no added fat at all.
⠀
#chocolatecake #proteincake #sweetpotato #yogurtseries