Protein-Style Texas Sheet Cake
Here’s THE CAKE to make when you are bringing dessert to a picnic or potluck! It tastes so close to a traditional cake that the nutrition will blow your mind. Most notably, there is zero sugar in this delicious, sweet cake! There’s also 4 grams of fiber, 6 grams of protein and zero gluten. Enjoy!
What you need
Servings: 35
1 cup oat flour
3 scoops Chocolate Whey Protein
½ teaspoon baking soda
½ teaspoon sea salt
2 eggs
2 egg yolks
¼ cup Plain Greek Yogurt
2 teaspoons vanilla extract
1 (9oz) bag Lily’s stevia-sweetened chocolate chip
¾ cup coconut oil
¾ cup water
½ cup unsweetened cocoa powder
¼ cup Butter or coconut oil
For the Icing
½ cup Butter or coconut oil
½ cup almond milk
½ cup unsweetened cocoa powder
1 tablespoon honey
2 cups Swerve Confectioners Style
1 tablespoon vanilla extract
1 cup Raw Pecans, chopped
Recipe Instructions
1. Preheat the oven to 350 degrees and position the oven rack to the middle position. Grease an 18×13-inch rimmed baking sheet. In a mixing bowl combine the oat flour, protein powder, baking soda and salt. In another mixing bowl combine the eggs, yolks, yogurt and vanilla and mix until smooth.
2. In a small pot melt the chocolate chips, coconut oil, water, cocoa powder and butter over low heat. Mix the melted chocolate mixture into the flour mixture until fully combined. Mix the egg-yogurt mixture into the batter until fully combined. Pour the cake batter into the prepared pan and bake for 15 minutes.
3. For the Icing: While the cake bakes, melt the butter, almond milk, cocoa powder and honey over low heat. Mix until smooth. Off heat, mix in the confectioner’s Swerve and vanilla extract until smooth. Spread warm icing evenly over the hot cake and sprinkle with the chopped pecans. Let the cake cool completely on a wire rack for about an hour, then move into the fridge to chill for an hour, until the icing is set. Cut into 35 squares, serve and enjoy!
Nutrition
One serving equals: 165 calories, 13g fat, 16g carbohydrate, 4g fiber, 0g sugar and 6g protein.
