Healthy Single-Serving Chocolate Buckwheat Protein Cake

Healthy Single-Serving Chocolate Buckwheat Protein Cake | Desserts With Benefits Blog

Remember the quinoa version of this healthy Single-Serving Chocolate Buckwheat Protein Cake from Tuesday?  Remember how I told you that took, um, fourteen trials to perfect?  What I didn’t explain was how many different flours, ingredient combinations, and baking temperatures I used for testing.  I guess I should explain them a little more…

For trials #1-7, I used unflavored protein powder, a flax egg and experimented with baking powder levels.  I wanted these cake bakes to serve as a blank canvas for toppings like nut butters, fruits, spreads, etc, however they were flavorless beyond belief and pretty mushy.  I found that a blank canvas isn’t very good for people on the go or in a hurry with no time to sit down to add their own toppings.  I experimented with different sized baking pans such as ramekins, mini loaf pans and a 5″ baking dish (the 5″ dish won).  I also experimented with different oven temperatures, but 350 seemed to be the easiest and fastest.  Too high of a temperature and the bakes would form a dry “crust” and still be mushy in the center.

For trials #8-12, I wished the “science of baking” was a person so I could punch it in the face.  But instead, I finally got a clue and stopped using the unflavored protein powder.  In these trials I used chocolate protein powder, alternated between rice flour, quinoa flour and buckwheat flour.  I was still working on the flax eggs by experimenting with the baking powder levels.

For trials #13 and 14, I really wanted to punch baking in the face, but just started using real eggs (I found out that I’m allergic to chicken eggs so I used duck eggs instead).  The egg created the best texture of all, but I will still shoot for making a vegan version.  Trial #13 was a success, which was the quinoa flour version.  Trial #14 was this buckwheat version, to make a healthy chocolate buckwheat cake!

Healthy Single-Serving Chocolate Buckwheat Protein Cake | Desserts With Benefits Blog

1 serving

Healthy Single-Serving Chocolate Buckwheat Protein Cake

Ingredients:

 

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and spray a 5″ baking dish with cooking spray.
  2. In a small bowl whisk together the buckwheat flour, protein powder, cocoa powder, sweetener, baking powder, and salt.
  3. In a medium-sized bowl, whisk together the egg and milk. Dump the dry into the wet and mix well.  Pour batter 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, nut butter, frosting, etc.
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I usually like to bake off two or three of these healthy Single-Serving Chocolate Buckwheat Protein Cakes at the same time so I don’t have to use the oven on a daily basis.  Once the extra chocolate buckwheat cake has cooled I wrap it with plastic wrap and leave it on the counter for the next morning…  it gets even more moist and chocolatey!

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This healthy Single-Serving Chocolate Buckwheat Protein Cake is just as delicious as the quinoa flour version!  The flavor of this cake is almost exactly the same as the quinoa flour version, but I would say that the buckwheat flour is a little less nutty and more mild than the quinoa flour.

Enjoy!

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With love and good eats,

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– Jess

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Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits.  I’d love to see it and feature you on #FanFaveFridays!

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10 comments on “Healthy Single-Serving Chocolate Buckwheat Protein Cake”

  1. Can I use honey?? How many spoons??

    Loooooooove your site, I’m a huge fan!!! Thanks!!!

  2. I love buckwheat! On Saturdays I always make buckwheat pancakes with raspberries. Soo good!

  3. I love that you could have used the same photo for these two posts and no one will ever know..

  4. Hi, can i substitute the brown rice protein for a whey/casein blend?

    • From my experience with both protein powders, I know that in most cases, they are not interchangeable. But, I haven’t tried it in this exact recipe so I can’t be 100% sure. If you feel like testing it out, go for it! I’m crossing my fingers it works 😀
      -Jess

  5. Hi Jessica – I have a question. How do I double this recipe (or increase quantity in general) if I am looking to bake a bigger batch? Thank you 🙂

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