High Protein Chocolate Frosted Cake

• Preheat your oven to 350 degrees F.

  Blend all the cake ingredients in a blender or food processer until smooth – it

  blends very quickly. You can start with 2 dates, taste and add more to adjust

  sweetness.

  I used a 9”x 9” glass baking dish which I oiled at the bottom and side with a little

  avocado oil. The cake is quite thin, only a little over an inch tall. At first, I thought

  I’d be disappointed in it, but it was so delicious I really didn’t care. You could use a

  smaller dish for a thicker cake if you’d like which may add a few minutes to the

  cooking time.

  Bake the cake for 25 minutes. The original recipe said 25-30 minutes, but it was

  perfect in my oven after 25. A toothpick should come out clean.

  Let the cake fully cool before frosting. You can place the frosting in the

  refrigerator as well.

whipped cream

• The picture shows a frothy concoction that was a first for me. I use a lot of

  chickpeas in my kitchen, and I have to admit I’ve always wanted to try making

  aquafaba. It is simply the liquid of the chickpeas blended on high until it looks like

  meringue. While the cake was cooking, I decided to give it a try.

  It’s simply the liquid plus 1/8 to ¼ tsp of cream of tartar for thickening.

  I also added a little monk fruit sugar (1-2 Tbsp) to cut the “bean” flavor.

  Just blend the mixture for 2-3 minutes until it looks exactly like meringue.

  If serving guests wait until you’re ready to eat before making it as it starts to

  separate. It does add a sophisticated look to the presentation.