Monday, May 11, 2015

Chocolate Raspberry Protein Cake



Hi everyone!  As some of you know I have adopted a healthier way of life.  Sure its what I have to do to be successful however I knew before I had wls that I had to be all in or I just wasn't going to have the surgery at all.  With that being said I still had cravings and I still get them.  I hope this recipe will help those who may not have had wls but wants to still make healthier choices.  Now I am not promising that this recipe is the paragon of good health but its an improvement on the classic chocolate cake.  I will put alternatives you can use if chocolate is not your thing or if you are allergic down below this post.  

Ingredients:

1 box of Chocolate sugar free cake mix I used devils food
1 whole can of black beans reduced sodium (do not drain)
1 can of water
1 scoop of protein powder ( I used six star pro nutrition whey Isolate)
1/2 a jar of sugar free Raspberry perseveres seedless

Instructions:

Pre heat your oven to 350 degrees.  Spray non stick cooking spray in a cake pan or you can also use muffin tins for portion control.  Next blend the beans and water in a blender or immersion blender. Now go ahead and open your cake mix and put it in a medium to large bowl. Add in the protein powder.  Gradually add in the bean and water mixture.  What I did is just make sure the liquid was incorporated into the batter before adding more. The bean and water mixture looks like it will be too much but I promise you its just enough.  After everything is incorporated, add the batter into the cake pan and bake for about 45 minutes.  Dont bother using the toothpick method to check for doneness because of the beans its never going to look done.  So if you notice the top of the cake springing back with you lightly tap it with your hand, then its done.

You do not have to wait for the cake to cool to frost it, in fact its important to frost it while its still hot.  Because we are not using a traditional frosting just preserves the heat from the cake will make the preserves spread better.  So cover the cake with the raspberry preserves and you can serve immediately.   

Here is a video of how I did it:  


Here is a variation in case you cannot use chocolate:

1 box of sugar free yellow or white cake mix
1 can of butter beans or navy beans not drained
1 can of water
1 scoop of vanilla cream protein powder, look for whey isolate because its not from concentrate and has a lot of protein.  Now just follow the above instructions!  

I hope you all enjoy this as much as we all do.  Now I can have my cake and eat it too!  

Live, laugh and love all.  Heather

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