Low Calorie, High Protein Matilda Chocolate Cake
A rich, moist chocolate cake that's surprisingly low in calories and high in protein. The secret ingredient is pumpkin purée, which keeps the cake tender while the black cocoa gives deep chocolate flavor.
Equipment
Ingredients
Wet Ingredients
pumpkin purée
183 g
nonfat Greek yogurt
80 g
egg whites
40 g
diet cola
30 ml
Dry Ingredients
oat flour
30 g
chocolate protein powder
27 g
black cocoa powder
13 g
granulated sugar substitute
73 g
baking powder
2 g
baking soda
1.3 g
salt
0.7 g
Chocolate Frosting
powdered sugar substitute
40 g
black cocoa powder
20 g
water
0 ml
Instructions
Preheat oven
Preheat the oven to the correct temperature for baking the cake.
Mix wet ingredients
Combine the wet ingredients in a large bowl until smooth.
Mix dry ingredients
Mix the dry ingredients in a separate bowl until evenly combined.
Combine wet and dry
Add the dry mixture to the wet mixture and stir until smooth and uniform.
Prepare cake pan
Grease or line a 9-inch cake pan with parchment paper.
Pour batter into pan
Pour the cake batter into the prepared pan and spread evenly.
Bake the cake
Bake the cake until it is set and a toothpick comes out clean.
Cool the cake
Allow the cake to cool completely in the pan before frosting.
Make the frosting
Mix the powdered sugar substitute and cocoa powder, then add water a little at a time until thick and spreadable.
Frost the cake
Spread the frosting evenly over the cooled cake.
Optional chill
Chill the frosted cake if a firmer frosting texture is preferred.
Slice and serve
Slice the cake into 8 equal pieces and serve.
Original recipe
Storage
Store in an airtight container. Frosting may firm up in the fridge.
Notes
• Optional toppings like chocolate chips are not included in macros
• Can be made dairy-free by swapping yogurt for a plant-based alternative
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