Chocolate Raspberry Layer Protein Cake

You may have only thought of protein powder in relation to smoothies and hitting the gym, but you can also use it in baking. This gluten-free cake is made from a blend of different flours, cacao powder, and chocolate protein powder to make it less of a guilty pleasure and more of a dessert with benefits. The ganache meanwhile is incredible, and likely to become a favorite for topping all your chocolate based desserts — no butter or sugar required.

CHOCOLATE RASPBERRY LAYER PROTEIN CAKE [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE CAKE:

• 1/2 cup almond flour
• 1/2 cup buckwheat flour
• 1/2 cup brown rice flour
• 1/2 cups vegan chocolate protein powder
• 1/2 cup cacao powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup cashews, plus 1 1/2 cups water
• 1/2 cup coconut oil, melted
• 1/2 cup coconut nectar
• 2 tablespoons apple cider vinegar
• 2 teaspoons vanilla extract

FOR THE GANACHE:

• 1 cup dates
• 1 cup cashews
• 2/3 cup water
• 1/2 cup cacao powder
• 1/4 teaspoon sea salt
• 2 cups raspberries, fresh or frozen
• Freeze dried raspberries (optional)

PREPARATION

1. Preheat oven to 310°F and grease a 7 1/2-inch springform cake tin.
2. Grind almonds into flour if using, then sift into a bowl with all other dry ingredients.
3. Blend all wet ingredients in a high-speed blender until completely smooth.
4. Pour wet into dry and fold until combined, lifting the mix to add air as you go.
5. Bake for 45-50 minutes on fan bake, or until a skewer comes out almost dry. Test after 40 minutes, and then every 5 minutes thereafter. You want it to be slightly undercooked as it will continue cooking after removed from oven.
6. Remove, leave to cool for 10 minutes, remove from tin and transfer to a rack to cool completely.
7. To make ganache, blend all ingredients in a high-speed blender until super smooth and creamy, with no lumps, scraping down the sides of the blender as necessary.
8. To assemble, slice the cake through the middle, spread half the ganache on the bottom half, place 1 cup of raspberries on top, then top with the other half of cake, other half of ganache, and remaining raspberries. If using fresh raspberries, reserve them for the top. Sprinkle with freeze dried raspberries and leave to set for at least half an hour before serving.

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