April 21, 2020

Made using a full bottle between the cake and the choc frosting, indulgent yes but  uses healthy ingredients too!

Bamorganic Chocolate 25G Protein Cake

Recipe (Serves 12)

1/2 bottle Bamorganic High Protein Chocolate Shake
50g honey
2tbsp coconut oil (melted)
3 eggs
275g wholemeal self-raising flour
2 ripe bananas
3tbsp cocoa powder
3tbsp espresso (optional)

Ingredients (frosting)
1tbsp coconut oil
50g peanut butter
3tbsp cocoa powder
1/2 bottle Bamorganic High Protein Chocolate Shake
50g honey


  1. Pre-heat the oven to 180 degrees.
  2. To make the cake, mix together the coconut oil, honey, eggs and espresso and half of the Bamorganic Chocolate.
  3. Mash the bananas then add these in too.
  4. Fold in the dry ingredients, and mix well for a few minutes until smooth. (Using a food processor or hand blender will speed this up!)
  5. Divide the mixture between 2 small round baking tins (greased with a little bit of extra oil) and bake for 25-30mins until a skewer comes out clean after insertion. Leave the cakes to cool on a wire rack.
  6. Make the chocolate frosting by mixing the ingredients into a smooth paste.
  7. Once the cakes have cooled, top one of them with half of the frosting, then add the second cake on top and finish by decorating it with the remaining frosting. Top with any additional extras that you like - chopped nuts and a drizzle of melted dark chocolate work really well.


Recipe by Tiffany Afflick @thecookingyam

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