Week 1 Savory Saturday: Chocolate Almond Protein Cake

Chocolate Almond Protein Cake

 September 30, 2017

 Saturday's are a time when people and families like to do one thing in common: treat themselves from the long week that just happened. I have no complaints about this because I do this all the time but of course in moderation! If you really know me then you know as a kid, and still now to this day, I have a horrible sweet tooth. Cookies, cakes, pies, you name it and I would be all over it!

For me being a personal trainer and nutrition specialist I knew this had to stop. So over the past couple years I got into finding healthy baking recipes that would help cure my sweet tooth. The recipe I'm sharing with you today is a Chocolate Almond Protein Cake that I found in a cook book by Joe Wicks, a British fitness coach.

This cake is filled with protein, good fats, and to sweeten the cake you use dates, a fruit that is used in a lot of healthy baked goods instead of any added sugars or sweeteners. Here is the list of ingredients and how to bake the cake:

Ingredients:

2/3 - 3/4 cups of dates (I usually use 15 pitted dates)
1/2 cups of chestnut puree or almond butter
1 Tbsp of cocoa powder
1 cup of ground almonds
1 full bar of 70% - 90% cacao chocolate bar (the higher percentage the better)
2 scoops Vanilla protein powder
4 eggs
Finely grated orange zest on top (optional)

Directions:

  • Set oven to bake at 350 degrees Fahrenheit.
  • Add eggs, almond butter, protein powder, and cocoa powder to a big mixing bowl.
  • Boil some water and once boiling pour over dates in a separate bowl and let them soften the dates for 5 mins. Then when softened blend the dates and water to make a puree. 
  • Melt chocolate down (I prefer the stove top). Make sure to keep stirring to avoid the chocolate clumping.
  • Ground the almonds to where they are in crumb form if not already.
  • Once done with those next three items throw everything else into the bowl and mix it all together until it forms a smooth batter with no clumps! Bake at 350 degrees for 20-25 minutes, pull out of the oven and add the orange zest if you want, and then let cool for at least four hours. I feel this cake is better cold but I have eaten it both ways so it is your call.
If you go to my gym I will have this to try on Monday and Tuesday when I am there so you can have a taste test to see if you would like to make this on your own!

Thanks everyone and I hope everyone has a great Saturday! Tomorrow is Stimulus Sunday! Check back in tomorrow.

Best,

Ryan

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