Chocolate Breakfast Cake
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!
Ingredients
- 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
Method
- Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside.
- Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl.
- 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.
- 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.
- For the frosting, beat all ingredients with hand (or stand) mixer and sweeten with the powdered sugar to taste.
- Top each cake with 1/2 the frosting once the cake has cooled.