Chocolate Cake with Chocolate Frosting (Double Layer with Protein)

This decadent double layer chocolate protein cake is single-serve, gluten-free, flourless, low in sugar and high in protein. A chocolate lover's dream. the pumpkin in the frosting is purely for texture, not for flavour. You could also use coconut cream, but doing so will increase the calories and fat. I decided to melt some dark chocolate over top for a little extra decadence, but this is optional and it tastes amazing without it.

Dry Ingredients:
¼ cup chocolate whey protein powder (39 g)
3 Tbsp. unsweetened dark cacao powder aka Dutch process
3 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
½ tsp. baking powder
⅛ tsp. sea salt

Wet Ingredients:
½ cup canned 100% pure pumpkin
2 Tbsp. egg white (~ 1 large egg)
1 tsp. avocado oil
¼ tsp. pure vanilla extract

Chocolate Frosting:
2 Tbsp. chocolate whey protein powder (12 g)
1 Tbsp. sugar free chocolate syrup, agave, or corn syrup
1 Tbsp. canned 100% pure pumpkin
1 Tbsp. special dark cacao powder, aka Dutch process
⅛ tsp. pure vanilla extract

Topping:
1 Tbsp. dark chocolate chips, melted

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Lightly coat two 4″ ramekins or Pyrex bowls with cooking spray.

Whisk together dry ingredients in a mixing bowl.

Mix in wet ingredients to make a thick batter. Divide batter between bowls.

Bake in a preheated oven for 25-35 minutes until a toothpick or knife inserted comes out clean.

Set cakes aside to cool and combine frosting ingredients until smooth.

Dump first cake onto a plate upside down. Smother top with frosting, then place second cake on top (upside down) and frost around the sides.

Top with melted chocolate chips (optional) and enjoy.

Makes 1-2 servings.

Cook's Notes:

• Comparable to the Costco cake which is so decadent and insanely rich. Each 7 oz slice of All American Chocolate cake has almost 800 calories and 94 g of sugar. This healthy version on the other hand, has only 341 calories and 5 g sugar for the entire cake.
• Pumpkin: The secret ingredient in this recipe is canned 100% pure pumpkin (not the pumpkin pie filling). All you pumpkin haters out there, stay with me. You can’t taste the pumpkin one bit, thanks to the strong cacao flavour. With that said, if you must substitute the pumpkin for something else your best bet would be either another squash purée, or prune baby food. Substituting half unsweetened applesauce, half Greek yogurt may also work, but will alter the flavour and texture.
• Eggs: If you’re allergic to eggs, you can substitute 1 Tbsp. ground flaxseed with 2 Tbsp. warm water, or a vegan egg replacer.
• Oil: the avocado oil simply improves the texture of this cake, adding tenderness and a richer mouthfeel. You can substitute any vegetable oil, coconut oil, or omit it altogether.

Nutritional Information:
Calories (entire cake, minus optional ingredients): 300kcal, Fat: 4.0g, Sat fat: 0.8g, Carbs: 33g, Fiber: 16g, Sugar: 5g, Protein: 46g, Sodium: 518mg
Calories (entire cake, including optional ingredients): 411kcal, Fat: 13.2g, Sat fat: 3.8g, Carbs: 42g, Fiber: 17g, Sugar: 12g, Protein: 47g, Sodium: 809mg