The Tea Post 6
The Best Protein Cake / Souffle Recipe
Cake for Breakfast? Check!
Why do I like this recipe?
It’s actually healthy but it tastes like dessert!
It has great protein ratios and fiber to keep you full!
It’s a one-bowl recipe. Throw it in a blender and done. Which is great for throwing together a breakfast.
You don’t have to bake it right away. The batter keeps well in the fridge for 3 days and you can bake it when you want to eat it!
Step One: What you Need
You will want a good blender or food processor.
Need 5-6 small ramekins
Pre-heat the oven before you start! (Bake at 350 dregrees fahrenheit for 30 minutes)
Ingredients
Ingredients for Chocolate Cake: (Chocolate is probably my favorite, but alternative flavors are below)
2/3 cups of oatmeal
1 ripe banana
2 eggs
1/4 cup of Monk Fruit sugar*
3/4 cups of milk of choice (I like almond milk)
2 scoops of chocolate protein powder* (BSN Syntha 6 is our favorite flavor)
2 heaped tablespoons of cocoa powder (I recommend Guittard cocoa powder for any baking.)
1/2 tsp baking powder
2 pinches of salt
splash of vanilla
Alternatives
*For alternative sugars:
If you want to use a different artificial sweetener, adjust the measurements. Most are not one-to-one substitutable.
You can leave the sugar out but it will be closer to banana bread. The only sweetness is the banana and whatever is in the protein powder.
You can alternate with real sugar but it is less healthy / more a real dessert health-wise.
Monkfruit is our favorite! We don’t notice a flavor difference. We have sprinkled it on fresh strawberries to macerate them and it works great! 0 calories, one-for-one substitutable. Easy to get on Amazon.
*Alternate flavors: Swap Protein Powders and subtract or replace cocoa powder
For Vanilla Protein (Little simple so I add toppings!) - sub vanilla protein powder and leave out the cocoa powder (goes well with fresh strawberries)
For Peanut Butter Protein (Tastes more like a chocolate chip cookie!) - Sub for Peanut butter Protein Powder and add 2 tbsp peanut butter powder for extra peanut butter kick.
Step Two: Blend Until Smooth
Put it all into a blender, in any order.
Blend until very smooth. It should resemble a very runny cake batter.
Step Three: Divide into Ramicans and Add Chocolate Chips
Divide into 6 to 5 small ramekins and sprinkle a few chocolate chips on top.
Do NOT overfill! Leave a little room, these do puff up and will spill over!
Step Four: Bake
I bake in a water bath for even heating, but you don’t have to.
Bake at 350 degrees for 30 minutes (depending on how hot your oven runs.)
These little souffles store well in the fridge unbaked in the ramekins for 3 days so you can eat them fresh every time!
Step Five : Enjoy!
Careful the ramekin's are hot!
Peanut Butter -Tastes like a chocolate chip cookie!
