INGREDIENTS
- 210g Greek yoghurt
- 300g unsweetened applesauce
- 150g monk fruit sweetener
- 3 eggs
- 45g light olive oil or butter
- 8g vanilla
- 125g plain flour
- 38g cocoa powder
- 54g Happy Way dark chocolate whey protein
- 7g baking soda
- 6g baking powder
- 2g salt
For the icing:
- 226g fat-free cream cheese
- 113g Greek yoghurt
- 36g cocoa powder
- 1 scoop Happy Way dark chocolate whey protein
- Powdered sweetener to taste
METHOD
- Preheat oven to 170°C (fan) and line an 8-inch (20 cm) round cake tin.
- In a bowl, mix Greek yoghurt, applesauce, monk fruit sweetener, eggs, olive oil, and vanilla until smooth.
- Add flour, cocoa powder, chocolate protein powder, baking soda, baking powder, and salt. Mix until just combined.
- Pour the batter into your prepared tin.
- Bake for 23–30 minutes, or until a skewer inserted in the centre comes out mostly clean.
- Let cool completely, then remove from the tin and top with raspberries and a dusting of icing sugar.
Recipe by @dinewithwa
