ICON Nutrition Chocolate Protein Beetroot Cake
200g whole wheat plain flour
100g sugar or sweetener (optional)
4 scoops grass fed choc protein powder
50g of either 85 or 90% Dark Chocolate (if you don’t have dark chocolate simply add 2 extra scoops of Protein Evolution or two tablespoons of coco powder)
1 tsp bicarbonate soda
2 tsp vanilla extract
270ml vegetable oil
Coconut Milk (100ml)
1 Scoop grass fed 100% whey protein powder (flavour of your choice)
Fresh Fruit (any type of berries)
Making your cake:
Bowl 1 - Purée beetroot and combine in a large bowl with the eggs, vanilla and oil.
Bowl 2 - In a separate bowl mix the flour, sugar (optional), protein powder, cocoa and bicarbonate of soda.
Add Bowl 2 to the beetroot mixture and mix well until it's a smooth almost runny consistency (may need to add up to 100ml of coconut milk if too dry).
Pour into a large cake tin (it's a lot of mixture so may need to use 2) and bake for 20-25 minutes or until cooked right through (to check insert a skewer or sharp knife, if it comes out clean it's ready).
Making your optional topping:
Mix some natural Greek Yoghurt with 1 scoop of grass fed whey protein powder, mix and add Berries of choice.
Poor on top of your slice of cake.