A Spring Favorite: Protein Powder Flourless Cake With Fruit
A Spring Favorite: Protein Powder Flourless Cake With Fruit

A Spring Favorite: Protein Powder Flourless Cake With Fruit

Posted by Hallie Olsen on April 12, 2021

When we think of spring desserts (and summer ones, too!), we think of berries and citrus. There is just something about these brighter, warmer seasons that lend themselves to fresh, juicy produce off the bush or tree. But we also know that many chocolate lovers walk among us, and for you, we are sharing this recipe! A rich chocolate cake that is packed with nutrition and has that touch of fruity spring flavor? Yes, please! Get ready to dig in … let’s learn how to make our protein powder flourless cake with fruit.

The Beauty of Flourless

First, if you’ve never had a flourless cake, allow us to gush over it for a moment. We simply must convince you of its merits. 

Originally documented in Ferrara, Italy, the flourless cake is exactly what it sounds like: a cake with no flour! Because of this, it can be baked but doesn’t always need to, and it is a fantastic option for those with celiac disease or gluten intolerance. It’s also beloved by those who practice religions that observe holidays wherein gluten and grains are not permitted or are restricted, like Jewish Passover. 

Another factor that makes this dessert a perfect choice for spring is the presentation of the chocolate. Everyone knows that when pairing chocolate with fruits, a rich type of chocolate does the trick best. The lack of flour really gives this cake a decadent depth that pairs beautifully with berries and citrus alike. Paired with our PlantYourDay protein powder

We hope you find this recipe delectable! If you do make it, share with us on social using #plantyourdayrecipe and #hushandhushrecipe!

What You Need

For the Cake:

  • 1 cup of chocolate chips (semisweet or bittersweet)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons of unsalted butter (should be room temperature)
  • ¾ of a cup granulated sugar
  • ¼ of a teaspoon salt
  • 1 to 2 teaspoons of PlantYourDay protein powder
  • ½ of a cup Dutch cocoa

For the Glaze:

  • 1 cup of chocolate chips (semisweet or bittersweet)
  • ½ of a cup heavy cream
  • Your choice of fruit garnish (raspberries, blueberries, or strawberries would work well; if a citrus is more your style, consider mixing a bit of lemon or orange juice into the glaze and garnish with a twist)

The Preparation

  • Preheat the oven to 375°F. Cut a piece of parchment paper to fit an 8” round cake pan. Grease the pan and then place the parchment paper in the bottom.
  • Put the chocolate chips for the cake, along with the unsalted butter, into a microwave-safe bowl (or saucepan at very low temp). Heat until the butter is melted and then stir until the chips are also evenly melted. Put the mixture into a large mixing bowl.
  • Add the sugar, salt, vanilla extract, and PlantYourDay protein powder to the chocolate-and-butter mixture.
  • Beat the eggs in a separate, small bowl until smooth. Then, add them to the bowl of other ingredients, along with the cocoa powder. Mix to combine.
  • Pour the mixture into the cake pan, and put in the oven. Bake for 25 minutes. Then, remove it and let sit to cool.
  • While the cake is baking, place the chocolate chips for the glaze into a heat-safe bowl. Then, heat the heavy cream on the stovetop to nearly a simmer.
  • Pour the hot cream over the chocolate chips, stir to combine, and then let sit to cool for at least 5 minutes before stirring again to create the smooth glaze texture.
  • Use a knife or spatula to carve space between the edges of the cake and the pan before flipping it over onto a serving tray.
  • If/when the cake is entirely cool, carefully pour the glaze over it. Ideally, allow it to drip over the sides a little but not to the point where it is overflowing past the edge of the serving tray.
  • Allow the glazed cake to settle at room temperature for several hours.
  • Garnish and enjoy!