When you want your cake and eat it too. We want to support you and think if you add in our vegan chocolate protein. you will have less and enjoy more.
Yep I know there are some odd ingredients and it's kind of long but don't knock this one before you taste it.
🔸️2 cups all-purpose flour
🔸️2 teaspoons baking powder
🔸️2 teaspoon baking soda
🔸️Pinch of salt
🔸️1/4 cup tahini
🔸️1/4 cup olive oil
🔸️1 cup of orange juice
🔸️2 tablespoons brandy/cognac
🔸️2 tablespoons lemon juice
🔸️2 teaspoons vanilla
🔸️1/2 cup dutch (the good stuff) cocoa
🔸️2 scoops WW All In One Chocolate Protein Powder
🔸️80g chopped dark chocolate (I used Lindt)
🔸️1 1/3 cups sugar
Preheat oven to 175°C
Line tin with baking paper
Over low heat, warm tahini, olive oil, cocoa, and chocolate, constantly stirring until chocolate is melted. Remove from heat and add the water, sugar, brandy, lemon juice, and vanilla. Stir to combine.
Mix the flour with the baking powder, baking soda, and protein and add them to the chocolate mixture. Stir until combined and pour the mixture into the tin.
Bake for approximately 45 minutes or until a toothpick/skewer inserted in the middle of the cake comes out clean. Let it cool in the pan for 10 minutes and invert onto a rack to cool completely.
🔸️3/4cup unsweetened cocoa powder
🔸️1/4cup melted coconut oil
🔸️1/4cup pure maple syrup
🔸️1tsp pure vanilla extract
Mix all together whilst the cake is baking then place in the fridge until cake is fully cooled and is ready to serve.
Blog lovingly shared by @brookecordudy