Vegan Protein Chocolate Pudding Cake

Ingredients

  • 1 serving vanilla protein (substitute with 1/4 cup oat flour if needed)
  • 2 tablespoons buckwheat flour
  • 1 tablespoon coconut flour
  • 1.5 tablespoons cocoa powder
  • pinch baking powder
  • 1 flax egg
  • 3 tablespoons soy yogurt
  • 1 tablespoon nut butter
  • 1/4 cup applesauce
  • splash plant milk

Filling components

  • 1 tablespoon cocoa powder
  • 1 tablespoon maple syrup
  • 1 tablespoon nut butter
  • 3 tablespoons applesauce

Preparation

  1. Mix 1 serving of vanilla protein with 2 tablespoons buckwheat flour, 1 tablespoon coconut flour, 1.5 tablespoons cocoa powder, and a pinch of baking powder.

  2. Whisk together 1 flax egg, 3 tablespoons soy yogurt, 1 tablespoon nut butter, and 1/4 cup applesauce. Add the dry ingredients mixture and a splash of plant milk to achieve a muffin batter consistency.

  3. Prepare the filling by combining 1 tablespoon cocoa powder, 1 tablespoon maple syrup, 1 tablespoon nut butter, and 3 tablespoons applesauce.

  4. Grease an oven dish well. Dollop half the batter into the dish, add the filling mixture, and cover with the remaining batter.

  5. Bake for 25-30 minutes until the center is set and bounces back slightly when touched. Let cool for 10 minutes before unmolding.

  6. Serve with thick coconut yogurt and fresh raspberries for enhanced flavor and enjoyment.

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