Chocolate Frosted Lemon Protein Cake

Happy Easter everyone!!! It has been a great day so far. And, the sun is shining and it is almost 70 degrees here in Indiana. You really can’t beat that! So, because today is such great day, I branched out of my comfort zone a little and made a chocolate frosted lemon protein cake.

I wasn’t quite sure how lemon and chocolate would go together when I was making it, but I figured I would try it anyway. Well, after tasting the final product, I can assure you that this cake is pretty darn good. Thanks to my mom for giving me the idea to use lemon. I have use it only once before, and that was just about a month ago. I am really starting to love lemon flavor in desserts!

The cool thing about this cake is that I actually cooked it in my rice cooker. If you don’t have a rice cooker, no worries. However, using a rice cooker kind of steams it and makes the end product super moist which is sometimes hard when baking with protein powder. If baking the cake, I would recommend cooking it on 350F for about 20 minutes but make sure to check it early and often and take out whenever a knife comes out clean. You don’t want to overbake it!

Then, once the cake was cooled I decided to go with chocolate frosting. This frosting is cool because it is actually made with avocado. I know you are probably thinking that it will taste gross, but trust me. You don’t even taste the avocado and it makes the frosting so smooth and creamy!

Chocolate Frosted Lemon Protein Cake

Author: Spencer Miller

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 6 slices

Super moist and amazingly delicious lemon protein cake topped with a smooth and creamy healthy chocolate frosting!

Ingredients

Lemon Cake
1 cup (120g) oat flour (or whole wheat flour)
[url href=”http://1 scoop Beast Sports chocolate protein powder” target=”_blank”]1 scoop (34g) Beast Sports vanilla protein powder[/url]
6 tbsp. granulated stevia/preferred sweetener
1/2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
2 whole eggs
1/2 cup natural applesauce*
2 tbsp. canola oil (or other oil/butter)
1 tbsp. agave syrup
1 tsp. vanilla extract
juice of 1/2 lemon
zest of 1 lemon
Chocolate Frosting
1 large ripe avocado
2 tbsp. unsweetened cocoa powder
1 tbsp. agave
1/4 cup granulated stevia/preferred sweetener
2 tbsp. dark chocolate chips

Instructions

In a large bowl, add flour, protein powder, stevia, cinnamon, baking powder, and baking soda. Mix. In a separate bowl, add eggs, applesauce, oil, agave, vanilla extract, lemon juice, and lemon zest. Mix.
Combine wet and dry ingredients. Gently stir together until combined. Do not over mix.
Spray rice cooker with nonstick spray. Pour batter into rice cooker and turn on. My rice cooker only has a cook and warm option. I put it on cook for 15 minutes and it was done. Rice cookers will vary so check often and stop cooking when a knife comes out clean.
Let cake completely cool. While cooling make chocolate frosting.
Scoop out avocado and put it into a food processor. Add coco powder, agave, and sweetener. Blend until smooth.
Heat chocolate chips in the microwave until melted. Add melted chocolate to the food processor with the rest of the frosting ingredients. Blend again until smooth.
Once cake is cooled, spread frosting evenly over the cake. Top cake with some extra lemon zest and a slice of lemon if desired. Enjoy!