Chocolate cake with low fat and high protein

Ingredients for 1 servings:

• 2 eggs
• 250 ml buttermilk
• 250 g Skyr
• 2 packets of vanilla sugar
• 50 g brown sugar
• 40 ml apple sweetener or honey
• 30 g cocoa
• 40 g dark chocolate
• 40 g fine oat flakes
• 40 g protein powder (walnut protein)
• 20 g semolina
• 30 g almonds, ground
• 30 g almonds, chopped
• 30 g flaxseed, crushed
• 150 g kidney beans from the can
• 1 banana(s), ripe
• 80 g date(s), dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple, wholesome, healthy

Whisk the eggs, sugar, buttermilk, and yogurt together until smooth. Finely grate the chocolate and add it along with the cocoa powder, stirring in. Add the semolina, flaxseed, walnut protein, almonds, and oats one after the other, stirring to combine. Set the bowl aside; let the flaxseed and semolina swell for about 10 minutes. Meanwhile, drain the beans in a sieve and rinse briefly with water (you won’t need the liquid from the can). Then mash the beans and banana thoroughly with a fork until smooth. Chop the dates. Mix the bean-banana puree and dates with the batter. Bake in a silicone baking pan (the cake releases easily and doesn’t need to be greased) at 180°C (fan oven) for about 30 minutes. This can vary depending on the oven, size, and baking pan, so please check occasionally or bake a little longer if necessary. Let the cake cool with the oven door open. Note: The cake doesn’t taste like a typical chocolate cake, of course, but it’s delicious and, thanks to the carefully selected ingredients, is even healthy. I’ve completely omitted flour here – the starch comes from beans, banana, oatmeal, semolina, and walnut protein. You can add sugar to taste at the end – just taste the batter. Don’t forget, though, that bananas and dates are sweet too. The result is a cake you won’t have to feel guilty about. Plus, unlike conventional baked goods, it contains a good amount of biotin, iron, potassium, and zinc. If you divide the cake into ten slices, one serving contains about 250 kcal / 8.5 g F / 13 g E / 27 K. Tip: The ingredients are portioned for a slightly smaller cake pan. For a regular-sized round pan, I would use 1.5 times the amount.