It was time for yet another variation on a Chickpea protein cake. This time I decided to try a Coffee and Walnut cake. Another success!
The challenge with a coffee cake is always (in my opinion) getting enough coffee flavour into it. I used 120ml Espresso which was the equivalent to 2 shots, 1Tbsp Nescafe Azera (finely powdered coffee) and the whey had a coffee flavor to it. I tasted the mix and it was slightly coffee tasting, but I thought I’d added enough to get the taste into it. I was a little disappointed with the first slice I tried as I felt that the coffee flavor was a little lacking. It was nice, but needed a little more kick. I left the cake for a day in the fridge before trying the next slice and I was surprised that the coffee flavor had really intensified and it was much more obvious. I was very pleased. Even still, I would up it to 4 shots of Espresso next time I make the cake so my recipe below includes 4 shots rather than the 2 shots that I used. Basically just taste the mix and ensure that you’ve got enough coffee flavor in there. If not, you could always add some instant coffee dissolved in a little water, or some Camp coffee essence. It doesn’t matter what you use to get that flavor in, so you could use entirely instant coffee and vanilla whey. Just be aware that if let for a day the flavor will get a bit stronger.
This cake was a big success. The carrot cake is the winner and my favourite so far, but this was still delicious…
Chickpea Coffee and Walnut Protein Cake Recipe
Serves: 8 slices
Ingredients:
Cake:
1 Tin (240g drained weight) Chickpeas in water
75g Coffee flavour whey (I used Protein Dynamix Caramel Mocha)
40g egg white powder (I use MyProtein Egg White Powder)
4 Egg whites
120ml Espresso (4 shots), chilled
1Tbsp instant espresso powder (e.g. Nescafe Azera)
25g Coconut flour
100g Greek yogurt/Quark (I used Brooklea 0% from Aldi)
40g Chopped Walnuts
1Tbsp baking powder
1/2 tsp bicarbonate of soda
2Tbsp zero calorie caramel syrup [Optional]
20g Sukrin Gold [Optional]
Topping:
5g Canderel
15ml Coffee Essence (e.g. Camp coffee essence)
180g Lightest Philadelphia
10ml Almond milk
8 (about 25g) whole walnuts
Method:
1. Preheat the oven to 160C.
2. Combine the wet ingredients: Blend the chickpeas with half the Espresso until smooth. Add the Egg whites, caramel syrup and yogurt and blend to mix. Reserve the other half of the Espresso to rinse out the blender after you’ve added the contents to the cake mix.
3. Measure the dry ingredients (except the nuts) into a bowl: Add the whey, egg white powder, espresso powder, coconut flour, baking powder, bicarb and Sukrin. Mix to combine.
4. Pour the contents of the blender into the bowl with the dry ingredients. Use the rest of the Espresso to rinse the blender and also pour into the bowl. Mix to combine.
5. With a hand blender, or electric whisk, mix the ingredients until smooth then add the chopped walnuts and stir to combine.
6. Add the cake mixture to a circular cake tin and then bake in the centre of the oven for 25 minutes.
7. While the cake is cooking prepare the topping by mixing the Philadelphia. Coffee Essence, Almond Milk and Canderel and whisking. Place in the fridge to thicken and set a little while the cake is in the oven.
7. Remove the cake and leave to cool. When fully cool, ice the top with the icing from the fridge and then decorate with the whole walnuts.
Macros per slice: 202kcal (21P, 13C, 8F)
macros2muscles 