Chocolate Breakfast Cake

Diet & Nutrition Inspiring People
TIME:35 minutes, SERVES:12

Who says you can’t eat chocolate cake for breakfast? Especially when it's filled with a clean protein source like Clean Lean Protein! With the combined power of protein and natural sugars from the banana, you'll find no sugar crash with this Chocolate Breakfast Cake!

  • 1 3/4 cup gluten free flour ⁠
  • 1/2 cup Rich Chocolate Clean Lean Protein ⁠by Nuzest
  • 1/2 cup cocoa powder⁠
  • 1 tsp baking soda⁠
  • 1 tsp salt⁠
  • 1 cup dark chocolate chips ⁠
  • 1 1/2 cup sugar⁠
  • 3/4 cup mashed banana⁠
  • 1/2 cup oil⁠
  • 1 1/2 tbsp pure vanilla extract⁠
  • 1 cup water⁠
  • 1/2 cup coffee (brewed)

For the Frosting:⁠

  • 1/2 cup cocoa powder⁠
  • 1/3 cup melted chocolate
  • 8 oz vegan cream cheese⁠
  • 1/4 cup vegan butter
  • 1 1/2 to 3 cups powdered sugar⁠
  • 1 1/2 tsp pure vanilla extract

  1. Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside. ⁠
  2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
  3. In a new bowl, whisk the remaining ingredients. Pour wet into dry and stir until just combined (don’t over-mix). Pour into the pans.
  4. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
  5. For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
  6. Top each cake with 1/2 the frosting once the cake has cooled.

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