Guest recipe: Nicky’s Chocolate Orange & Ginger Protein Cake

It was a huge pleasure to interview Nicky aka Proteinologist about her exciting plans for Proteinology, her quickly expanding protein focused brand which now includes a website, recipe book and a cafe, launching in January. After spending months communicating via social media channels, we finally met in person while filming a healthy cook-off series for Body Power Expo, Bakeโ€™Nโ€™Shake, launching early next year. Read the full feature over here.

Having established a reputation as being a protein baking queen, with photos of her wonderful creations gaining excitement and interest through her blog and social platforms, I am honoured to share a special guest recipe from Nicky right here: A Chocolate Orange & Ginger Protein Cake. HOW amazing does this look? I canโ€™t wait to give this one a go!

Chocolate Orange & Ginger Protein Cake

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Ingredients:
For the cake:

  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 1 scoop chocolate whey
  • 1 & 1/2 tsp baking powder
  • 2 medium eggs
  • 1/4 cup liquid egg whites
  • 2 tbsp Choc Shot or agave
  • 1 tsp ground ginger
  • 1/2 tsp sea salt
  • 1/4 cup melted coconut oil or butter
  • 3 tbsp unsweetened almond milk
  • 1 tsp orange extract
  • Zest of half an orange

Topping:

  • 50g 90% Lindt
  • 1/2 cup room temperature – important! 0% Greek yogurt
  • 2 tbsp Truvia

Get baking!

  1. Pre-heat the oven to 160 degrees C. In a bowl mix together the cocoa powder, coconut flour, chocolate whey, baking powder, ground ginger, zest of orange and sea salt. Add in the eggs, egg whites, melted coconut oil/butter, orange extract and almond milk and mix well to form a batter.
  2. Line a small springform pan with 0kcal spray or coconut oil and pour the batter into the pan. Bake for 25 minutes until fully cooked throughout.
  3. Leave the cake to cool fully before removing from the pan. Next make the topping by melting the chocolate and add to the room temperature Greek yogurt along with the Truvia. The Greek yogurt must be room temperature so that the chocolate doesn’t solidify when mixing.
  4. Once the ingredients are mixed together, spread on top of the cake or cut the cake in half to create a filling.

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