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Chocolate, Carrot and Zucchini Protein Cakes

March 3, 2015
Cupcake stand from Michael's, $5.

Cupcake stand from Michael’s, $5.

Let’s dive right into the post with a warning! These little treats are to be made for those who are trying to be health conscious! If you’re expecting a “normal” cake with this recipe- feel free to sub out some ingredients- (sugar for honey, flour for protein, whole eggs for egg whites.) That being said- if you are tired of your dry, rock hard or extremely protein bars- these are a nice little substitute! These cakes are moist (sorry there’s no good substitute for that word) and portioned out perfectly. No guilt here!

I tested these out on two groups of people. Group A- the boyfriend, who loves anything that’s decadent and guilt-laden. And Group B- my fit fam: a workout buddy, personal trainer and a cross-fitter. Let’s just say Group A wasn’t so impressed (I’m pretty sure he was expecting something like an ooey-gooey lava cake), but I got a “wow!” and  “delicious” from Group B.

So, if you’re ready to give these little fellas a try- let’s go!

First, start off by grabbing your favorite brownie or baked good’s pan. The pan I used is an aluminum Bite-Sized Bundts pan from Nordic Ware. Amazon has them for $26.99. (This little pan actually got me really excited about all the possibilities for protein cakes now!) I had extra batter left over, and filled a few spots in a brownie pan too. Spray your pans with non-stick, cooking spray and flour them.

You can see the difference in texture in the ground TVP vs. whole TVP right out of the bag. I ground it up in my mini Kitchen-Aid food processor to give it more of a flour-like texture.

Every post I use the ingredient “TVP”: textured vegetable protein. I just like to touch on it a bit. I use this in my meatballs instead of bread crumbs, and since I didn’t have any regular recovery protein powder (powder for post workout), I decided to grind up the TVP I had in the fridge. You can find this in the alternative grains section of the grocery- along with the rice flour, potato flour, etc. If you DO have a vanilla protein powder at home-or even Shakeology, you could substitute this out for the TVP if you’d like. I’m going to be experimenting more with baked goods and  protein powders coming up soon!

 

Chocolate Carrot and Zucchini Protein Cakes
Yields 15
These moist little cakes are a welcome alternative to dry, overly chewy protein bars. No sugar, no flour and made with egg whites.
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 1 c shredded zucchini, skin on is ok
  2. 2 c shredded carrots
  3. 3/4 c honey
  4. 1 whole egg
  5. 4 egg whites
  6. 2 tsp vanilla
  7. 3/4 c almond milk
  8. 1/4 c Greek Yogurt (I like Stonybrook as it has no added sugar)
  9. 2 Tbsp cocoa powder
  10. 2 c TVP (Textured vegetable protein, ground in food processor)
  11. 1 tsp baking powder
  12. 1 tsp baking soda
For the carrot topping
  1. 1/4 c grated (not shredded) carrots
  2. 1/2 tsp honey
  3. 1 tsp Grand Marnier (sub any Curacao)
Instructions
  1. Mix together eggs, vanilla, almond milk, Greek yogurt, honey.
  2. Add cocoa powder.
  3. Add zucchini and carrots.
  4. Mix baking soda, baking powder, and TVP in a separate bowl.
  5. Add in slowly to wet ingredients.
  6. Pour into greased and floured mini-bundts or brownie pan.
  7. Bake for 15 minutes at 350.
  8. Let cool for an hour upside down on a cooling rack.
  9. They should pop right out!
For the carrot topping
  1. In a pan, add honey and Grand Marnier.
  2. Add remaining carrots until honey and Grand Ma are soaked up and carrots just barely start to caramelize.
  3. Top cooled cakes with carrot-fetti!
Notes
  1. If you're looking for something more decadent and not worried about your calories or macros: sub sugar for honey (1 cup), flour for TVP (2 cups all purpose) and whole eggs for the egg whites (just a grand total of 4 eggs).
Big Hair and Foodie Fare https://bighairandfoodiefare.com/
All in all- I’m satisfied with how these turned out! These are a great little alternative to DRY, overly chewy protein bars. I would definitely make them again.

Lastly, this little experiment has got me wondering- what are the best sugar alternatives for baking, that are natural and healthy? I possibly might do a little research into this and try my next batch a bit differently. Stay tuned foodie friends.

xo Kelli

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