Cookies and Cream Protein Cake – Recipe

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This one was designed for my little brother Eddy as it has all his favourite things in it:  Dark Chocolate, Cookies and Cream Whey Protein Powder and Cashew Butter.

This cake is a big beast but no worries it freezes well and is great to share with friends.

Makes 10 slices

Macros per slice: 23.3g Fat, 13.6g Carbs, 4.2g Fiber, 37.3g Protein and 420 Calories

Ingredients:

  • 400g aubergine
  • 200g Dark Chocolate (I use Green and Blacks 85%)
  • 4 large Eggs
  • 10 scoops of Cellucor Cookies and Cream Whey Protein Powder
  • 450g 0% Fat Greek Total Yoghurt
  • 170g Cashew Butter
  • 2 tsp Baking Powder

You will need:

  • Pre heated oven to 160C non fan / 140c fan
  • 2 Large Mixing Bowls
  • Microwave
  • Cling Film
  • Electric Whisk
  • Scales / Measuring Spoons
  • Sharp Knife
  • Large Loose Bottomed Cake Tin
  • Spatula
  • Puncture the aubergines all over with a sharp knife.

  • Place in a bowl, cover with cling film, pop in the microwave on a high heat for 8 minutes

  • Whilst aubergine is in the microwave, break up your dark chocolate into small pieces

  • When aubergine is cooked, remove from bowl, throw away excess water and peel them with a sharp knife

  • When peeled, blend aubergine into a smooth paste.

  • Pop dark chocolate pieces into the bowl aubergines were cooked in, so chocolate starts to melt

  • Mix the aubergine and dark chocolate together thoroughly and until chocolate has melted.  If necessary pop mix back into microwave for 30 seconds

  • Crack your eggs into a clean mixing bowl

  • Add your protein powder to the eggs

  • Add your cashew butter and greek yoghurt to the mixing bowl

  • Mix in thoroughly with an electric whisk

  • So it looks like this when all combined

  • Add the aubergine and chocolate mix to the mixing bowl.  Add your baking powder. Mix thoroughly with an electric whisk

  • Until you have a gorgeous cake batter

  • Prepare a large loose bottomed cake tin.  I find Dr Oetkers Cake release spray fabulous for this. Bake in the oven at 160C for a non fan oven or 140C for a fan oven for 35-45 minutes.  You will know cake is done when it has risen and you have placed a skewer into the middle and it comes back out clean

  • Leave to cool down completely in tin

  • Remove from tin and enjoy!

    This cake keeps well in an air tight container in the fridge but also freezes well.

rippingsimply

Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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2 thoughts on “Cookies and Cream Protein Cake – Recipe”

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