Chocolate Cake for Breakfast

27 Jun

Chocolate cake! For breakfast!? This 150-calorie cake-y chocolatey big-as-your-fist treat is a totally sufficient breakfast if you smother it in butter!  I remember watching this Cosby skit with my dad a long long time ago- “chocolate cake for breakfast” became a running joke when he was on breakfast duty.

“Eggs! Eggs are in chocolate cake! And milk! Oh goodie! And wheat! That’s nutrition!”

Anytime Chocolate Cake
Adapted from Spoonful of Sugar Free

Dry Ingredients:
1 T. Coconut flour
2 T. Protein powder
2 T. Cocoa
1/2 t. baking powder
Pinch of salt

Wet ingredients:
1/4 c. egg whites
2 T. canned pumpkin
1 T. – 1/4 c. water
A few drops of vanilla and/or stevia, optional
Optional mix-ins: frozen blueberries, raspberries, or chocolate chips.

Grease a bowl with coconut oil, set aside. Mix dry ingredients in a separate bowl, then add wet ingredients and mix-ins, stir, and add water to thin (see video). Pour batter into the greased bowl, then nuke for 3-4 minutes, depends on your microwave. Flip the cake out of your bowl, put a paper towel on the bottom, and nuke it again for 1- 1.5 minutes. Schmear with butter or peanut butter and enjoy with a hot cup of coffee on a lazy Sunday morning. These are also good cold and get really fudgy when they sit in the fridge.

In case you’re interested, here are the nutritionals for the WHOLE cake:
Calories: 144
Fat: 2.3 g
Carbs: 18 g.
Fiber: 8 g.
Protein: 19.1 g.

Not too shabby!

8 Responses to “Chocolate Cake for Breakfast”

  1. spoonfulofsugarfree June 29, 2011 at 2:45 PM #

    YUM! Looks delightful 😀

    They taste soooo good with pb or coconut butter on top! Just sayin’ 😛

  2. Brisbane Osteo July 21, 2011 at 4:01 AM #

    Yum, never had chocolate cake for breakfast! This would be a great one for weekend or as an afternoon snack with a cup of tea! Thank you 🙂

  3. Amy October 7, 2011 at 12:08 PM #

    This looks amazing! Any idea how it would work to bake it? (I don’t use a microwave.)

    • raspberryandcoconut October 7, 2011 at 4:05 PM #

      I’ve been making these into muffins lately- the trick is to use a HOT oven- I bake mine at 400 for 20-25 minutes!

  4. The Huntress April 22, 2012 at 4:57 PM #

    Just made this! I subbed the protein powder for an extra tablespoon and a half of coconut flour, and I used a whole egg. Turned out fine 🙂 And the cake was yummy! The texture was much better than the baked goods that I’d make in the oven; it felt and tasted spongier, which I liked. I’ll be making this again–but next time, I wanna try making a lemon cake with this, just to see how it’ll turn out. Thanks so much!!

Trackbacks/Pingbacks

  1. New Favorite Food | For the Hunt! - August 13, 2011

    […] I tried out a couple of recipes with kabocha. First, I made Raspberry Coconut’s chocolate cake. This recipe uses pumpkin as part of  the base-an excellent idea! I  substituted steamed kabocha […]

  2. Banana breakfast muffins (gluten free! coconut flour! low fat!) « Raspberry & Coconut - September 27, 2011

    […] flour recipes, not being a fan of dense, soggy, cardboardy baked goods. That is, aside from my microwave chocolate cake, which calls for egg whites and turned out terrible the one time I used a whole egg.  So I set out […]

  3. Friday Favorites « makinghealthahabit - May 4, 2012

    […] This chocolate protein cake recipe has seen my microwave multiple times this week. Get on it. […]

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