This fudgy chocolate cake can also be frozen without the topping for up to a month. Visit myprotein.com for my new protein powders.
80g coconut oil, melted, plus a smidge for the tin
50g self-raising flour
100g ground almonds
2 scoops (60g) vanilla protein powder
1 tsp baking powder
1 tsp bicarbonate of soda
80g cocoa powder (over 70% cocoa solids), plus more for dusting
150ml maple syrup
200ml coconut milk
zest of 1 orange
optional coconut yogurt and fresh strawberries and/or raspberries, to serve
1. Preheat the oven to 160C/fan 140C/gas 3. Grease a 20cm round cake tin with a little coconut oil and line the base with baking parchment.
2. Mix the self-raising flour, ground almonds, vanilla protein powder, baking powder, bicarbonate of soda and a pinch of salt in a large bowl.
3. In a separate bowl, whisk the cocoa with 150ml boiling water until well combined, then whisk in the melted coconut oil, maple syrup, coconut milk and orange zest.
4. Pour the wet ingredients into the dry and give everything a good whisk until you have a smooth runny batter. Pour into the cake tin and bake for 35 minutes or until a skewer inserted at the centre of the cake comes out clean.
5. Cool in the tin. When cool, dust with a little cocoa powder and serve topped with coconut yogurt and berries if you like.
For more new Body Coach recipes
This dish features in Joe’s Veggie BBQ ebook (ten brand-new Lean in 15 recipes; available for free download on Kindle and Apple Books) and Veggie Lean in 15 (£16.99, Bluebird). To order a copy for £13.59 (a 20% discount) until 30 June call 0844 571 0640; p&p is free on orders over £15.