Single-Serving Chocolate Quinoa Protein Cake

I’ve been trying to make this single-serving Chocolate Quinoa Protein Cake bake for wayyy too long now… and by “trying” I mean there have been far too many failed batches.  Ugh.  And by “failed” I mean my trial and errors racked up to number fourteen.  So embarrassing.  Usually by trial 4 or 5 I just give up because honestly, I don’t even care anymore.  But with this recipe, I just kept going.  Partly because the cake is chocolatey, partly because I don’t feel guilty about eating three individual bakes in a single day  :)

Healthy Single-Serving Chocolate Quinoa Protein Cake

Healthy Single-Serving Gluten-Free Chocolate Quinoa Protein Cake

Yield: one serving

Ingredients

  • 34g (1/4 cup) Quinoa Flour
  • 1 tbs Unsweetened Regular Cocoa Powder
  • 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1 Jumbo Egg
  • 1/3 cup Unsweetened Vanilla Almond Milk
  • 21g (1 scoop) Chocolate Brown Rice Protein Powder (I used SunWarrior)
  • 4 packets Truvia* (or sweetener of choice)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and grease a 5" baking dish with oil or cooking spray.
  2. In a small bowl whisk together the quinoa flour, cocoa powder, baking powder and salt.
  3. In a medium-sized bowl, whisk together the egg and milk. Whisk in the protein powder and truvia.
  4. Dump the dry into the wet and mix well.
  5. Pour into the baking dish and bake for ~40 minutes, or when the center of the cake springs back when touched. Let cool in the dish and serve as is, or top with your favorite fruit, spread, nut butter, glaze, frosting, etc.

Notes

*This is how much I use because I like to eat the cake as is. If you top your cake with fruit, spreads or add chocolate chips to the batter, adjust this amount to taste

This recipe is: sugar free, high fiber, high protein, gluten free!

Recipe inspired by: Edible Perspective

http://dessertswithbenefits.com/single-serving-chocolate-quinoa-protein-cake/

I usually bake two of these Chocolate Quinoa Protein Cakes at the same time so I don’t have to turn on the oven two days in a row.  I’m all about saving time and energy (and money on my bills).  Once the extra bake has cooled I wrap it with plastic wrap and leave it on the counter for the next morning… it gets super moist and chocolatey, yum.

Healthy Dessert Blog
This is the ultimate, decadent chocolate breakfast, lunch or snack (and maybe dinner too?)
Just one of these individual cakes will provide you with 7g of filling fiber, 29g of satisfying protein and only 320 calories.  Plus, there isn’t any sneaky oil or pesky sugar added!

Healthy Single-Serving Chocolate Quinoa Protein Cake

 

 


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Like this recipe?  Then you’ll LOVE the DIY Protein Bars Cookbook!  With 48 dessert-like protein bar recipes, full-color pages and photos for every recipe, you’ll never think twice about buying protein bars from the store again.  See this page for more information on the book, including the Table of Contents, some sneak peaks and sample images.

DIY Protein Bars Cookbook – Jessica Stier of Desserts with Benefits

Order it from Amazon here!

Labels: Brown-Rice-Protein, Cakes-and-Cupcakes, Chocolate, Eggs, Gluten-Free, High-Fiber, High-Protein, Nutrition-Label, Quinoa-Flour, Single-Serving, Sugar-Free

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Comments (17)

  1. The Cooking Actress: September 4, 2012

    So pretty and looks so decadent-but it’s healthy! Craaazy :D

  2. Anonymous: September 5, 2012

    Any thoughts on making this vegan? Just use a flax egg instead of the egg? Thanks :)

  3. Anonymous: September 5, 2012

    I googled Truvia and it says it’s a mix of erythritol and stevia. How much erythritol and stevia should I use then? I have so many of your recipes bookmarked, but I haven’t tried any yet because they include so many unusual ingredients.

  4. Sonia! The Healthy Foodie: September 5, 2012

    OH MY WORD! What a beautiful and inspiring thing to see first thing in the morning! I think that if it wasn’t 5am, I’d whip up one of these babies right now. Looks DELISH!!! Now if you’ll excuse me, I think I need to wipe some drool off of my keyboard…

  5. Jessica: September 5, 2012

    I’ve made this a few times using a flax egg (1T ground flax+3T almond milk) and 1 tsp baking powder, but it was really fudgy and seemed “underbaked.” However, it was still delicious :) I think those were the only changes to the recipe, so feel free to try it out!

  6. Jessica: September 5, 2012

    I’ve made these a few times without the Truvia with good results. You can use ~16 drops of stevia or 2.5 tbs of erythritol/dry sweetener of choice.

  7. Jessica: September 5, 2012

    Sonia you’re hilarious! And 5 a.m.?? I would only have the energy to open the fridge and eat overnight oats ;)

  8. Russell at Chasing Delicious: September 5, 2012

    Such a gorgeous cake! And such a nice, wholesome recipe too!

  9. Dan: September 6, 2012

    Looks great!

  10. Anonymous: September 6, 2012

    Is there anything less exotic than quinoa flour to use?

  11. Jessica: September 6, 2012

    I’ve made this using both brown rice flour and buckwheat flour with good results. I’m sure other flours will work as well, like oat flour, whole wheat flour, etc.

  12. Queen of Quinoa: January 25, 2013

    I am absolutely LOVING all your quinoa recipes! So creative and the healthy spins on decadent desserts like this is perfect. Just how I like using quinoa too :)

    I’m hosting a Quinoa link up party on my site and would love for you to enter this recipe if you’d like :)

    It’s a weekend link party that will be hosted bi-weekly called Thank Goodess it’s Quinoa (TGIQ):

    http://www.queenofquinoa.me/2013/01/thank-goodness-its-quinoa-tgiq-2/

    Hope to see you there!

  13. Roxana: November 10, 2013

    Thank you for posting the alternative flours that could be used in this mouth watering dessert. I hope to make it very, very soon! :-)

    I have Celiac Disease, and have learned that there are varieties of Quinoa that will trigger exactly the same autoimmune reaction that gluten does. For that reason, I have chosen to eliminate quinoa as an ingredient that is “OK” for me to use. For any other Celiacs reading this blog, here’s the article that alerted me:
    http://www.glutenfreesociety.org/gluten-free-society-blog/is-quinoa-a-safe-gluten-free-food-alternative/

  14. gloria: December 3, 2013

    how can this cake be guilt free at 320 calories? it sounds heavenly for someone that doesnt have to count calories,but i do(sad face)

  15. dessertswithbenefits: December 4, 2013

    Gloria-
    In my opinion, 320 calories is not a lot… either for someone who requires 1200 calories a day and for someone who requires 3000 calories a day.
    I believe this cake is guilt-free because it is filling and 100% healthy, unlike regular cakes full of bleached flour, sugar, butter, artificial flavorings and excess salt. All those nasty ingredients trick the stomach and brain and don’t make you feel full, that’s why it’s so easy to eat four slices of sugary cake. My recipe is full of healthy fats, fiber, complex carbohydrates and protein (all of these provide satiety and a sense of fullness), so it would probably be impossible to eat four of these protein cakes. This recipe contains both macronutrients and micronutrients, which are actually beneficial to the human body :)
    -Jess

  16. Brenda: December 5, 2014

    Hi! I totally love your recipes! =D you’ve completely changed my perspective of desserts!
    I was wondering if I could use another flour, since I don’t have quinoa flour. Almond or rice flour perhaps? (Sorry, not a native English speaker here :P)

  17. Brenda-
    Aw thank you so much! I’m glad you like my recipes :)
    I’ve made this recipe before using brown rice flour with good results! I haven’t tried almond flour though, so I’m not sure if that would work. I hope you like the cake!
    -Jess
    PS: Your English is great :D

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