Here's a Black Forest Cake version of my healthy Protein Cake recipe! This recipe combines the delicious flavours of cherries, coconut, and chocolate for a delectable treat that is actually good for you.
Preheat the oven to 350. Put all the ingredients (except the second cup of cherries, the shredded coconut, and the chocolate chips) into a high speed blender and mix until smooth. Add in about a cup or more of fresh or frozen cherries and pulse the blender a couple times to chop them. Then add as many chocolate chips as you want, and 1/2 cup or more of shredded coconut and hand mix to distribute. Pour into a pan that is lightly greased with coconut oil. Bake for about 30-35 minutes at 350 degrees, more or less, depending on how gooey you want the protein cake. A knife will come out slightly gooey when inserted into the cake. Store in the fridge once cooled.
- 2 ripe bananas
- 1 cup cherries + 1 more cup left unblended
- 1 cup of oats
- 3 scoops of chocolate whey protein powder
- 1 cup of plain Greek yogurt
- 1 egg
- 2-3 tbsp natural peanut butter
- 1/4-1/2 cup cocoa powder
- 1 tbsp coconut oil
- 1-2 tsp powdered stevia or 20 liquid stevia drops
- 2 teaspoons vanilla extract
- 1.5 teaspoons baking soda
- 5 twists sea salt
- 1/2 - 1 cup chocolate chips
- 1/2 - 1 cup unsweetened shredded coconut
The top layer is the spread that is used in my recipe for Peanut Butter Loaf.
This recipe can be made into plenty of other flavours by playing around with the ingredients. You can try my other versions, such as Healthy Protein Key Lime Pie, Rhubarb Pie-Cake, Carrot Protein Cake, Strawberry Banana Layered Delight, Chocolate and Vanilla Protein Cake, Berry Chocolate Protein Cake, Strawberry Mint Chocolate Protein Fudge Cake and Lemon Blueberry Protein Cake.