I have made multiple microwave chocolate protein cakes, and the most important thing I have learned is this: every ingredient counts.
Microwave cooking isn’t very forgiving, especially high protein microwave cooking. There are plenty of times when I have disappointingly pulled out an overly dry, too crumbly or too bland brown lump from the magic box I like to call ‘the micro‘.
Those recipes would never make it to the blog though, only the successful, repeatable, ‘I would feed this to my grandmother” kinda recipes make it to the blog.
Chocolate Flax Microwave cake
•1 tbsp peanut flour
•1 tbsp cocoa powder
•1tbsp coconut flour
•1 tbsp whey protein powder
•1 tbsp golden flax seed ground
•dash of salt, stevia
|•1/4 tsp baking powder•1 tsp coconut oil•1/4 cup egg whites (about 2 egg)
•2 tbsp canned pumpkin (or 3 tbsp greek yogurt)
•1/4 cup almond milk
•1/8-1/4 tsp vanilla extract (depending on your preference
|1)Mix all ingredients dry ingredients2) Add in coconut oil, mix well3) Add in egg whites. Mix. Add remaining liquids and pumpkin. Mix
4)Microwave for 2.5 minutes. Flip. Microwave for 2 minute on 50% power level
|A little inconvenient due to being what I call “a tablespoon cake”. It is just one tablespoon…of A LOT of ingredients. Most are fairly common ingredients however||
|The stats are great: For the whole thing: 11g carbs/9g fat/20g protein (approx 220cal)|
|This is a subtle chocolate cake as the chocolate is not too rich, but more light. I often like having this before bed.|
|The flax and coconut oil help keep this microwave cake moist and spongy. As you can tell from the photos this cake is not dense but more on the fluffy side.|
•I used a glass baking dish that is approx 11″ X 6″. I would suggest using a dish that allows you to spread out the batter about 1 inch thick.
•I topped mine with 1 tbsp peanut flour + 1 tbsp casein + 2 tbsp cold tea mixed together
Do you say ‘micro’ or microwave? What is your favourite thing to top protein cakes with?