Chocolate & Peanut Butter Protein Cake

I’m not usually huuuuuge into birthday cakes. I mean, I’m not insane, if someone places a slice in front of me I’ll happily eat it, but it’s never something I seek out. Cookies? Carrot cake? Brownies? I’m there in a heartbeat. Now this Chocolate & Peanut Butter Protein Cake also has a place in my heart.

I made it for MissFits Nutrition to celebrate their 1st birthday (woop woop) and used the Chocolate Multitasker protein for this and the cake came out moist and delicious – perfect as a sweet treat or healthy snack!

Chocolate & Peanut Butter Protein Cake
Prep time
Cook time
Total time
Serves: 6-8
  • 1 can black beans, rinsed and drained
  • ½ cup liquid egg whites
  • 2 scoops or 2 sachets Chocolate Multitasker
  • 1 cup yogurt
  • ½ cup cacao powder
  • 6 tablespoons maple syrup
  • 3 tablespoons. coconut flour
  • 1 teaspoon baking powder
  • 5 tablespoons peanut butter
  • 3 tablespoons Icing sugar or icing sugar replacement (such as powder stevia)
  • Melted chocolate
  • Raspberries
  1. Add the beans to a food processor or blender and pulse to break down, then pour in egg whites and blend until combined.
  2. Add remainging ingredients and blend until fully combined, scraping down the sides if necessary.
  3. Pour into two greased 16.5cm round cake tins and place in a preheated oven at 185ºC.
  4. Bake for 18-20 minutes, remove and let cool before removing from the tins
  5. Make the frosting by whipping the ingredients together. Layer over the top side of one cake and carefully place the other cake on top.
  6. Top with melted chocolate and raspberries, and serve!