This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!
Did you know that today is National Chocolate Cake day here in the US?! I mean, chocolate cake is so delicious it certainly does deserve it’s very own day of swooning, but let’s be honest, who doesn’t swoon over chocolate cake like every day?! If you don’t like chocolate cake, we can’t be friends… no I am totally joking, but I think even the non-chocolate cake lovers will love this chocolate cake. Not only is it a chocolate cake, but there is mocha flavored protein powder and coffee involved… I sure got your attention now, didn’t I?! cue evil laugh
I must admit that I was pretty darn happy with myself for this one. I think this might be my favorite cake I have ever made… seriously! I couldn’t believe how moist and fluffy it turned out (gluten-free, vegan baking isn’t necessarily prized for its pillowy fluffiness). It’s rich, but not too rich, and bonus! No frosting is needed which means less work for you. Ok, so you’re like yadda yadda yadda- get to the coffee and mocha flavored protein part already. Well I’ll start by saying I couldn’t have done it without the help of my friends over at Suncore Foods! Their Low GI Mocha Boost Superplant Protein Powder totally kicks up my chocolate cake game.
Let’s take a closer look at the ingredients that worked together so exquisitely to make this Chocolate Mocha Protein Cake the cake of my dreams:
☆ Suncore Foods Low GI Mocha Boost Superplant Protein Powder
☆ gluten-free flour
☆ melted chocolate chunks
☆ grape seed oil (my new favorite oil to use in baking)
☆ baking powder
☆ baking soda
☆ pure vanilla extract
☆ almond milk
☆ Suncore Foods Rose Salt
☆ apple cider vinegar
That’s it! This was also my first time, quite possibly ever, baking my cake in a bundt pan and I have to say I think that contributed to the success of this cake as well! Sometimes my cakes are still goopy in the middle, despite the toothpick test, so this was a sure way to bake the cake evenly all the way around (not to mention it looks so pretty!)
Now I will admit sometimes that coffee makes me jittery, so I was a little reluctant to add mocha flavored protein powder into a chocolate cake, but I didn’t have any jitters at all, so rest assured if you’re sensitive to caffeine like me, I think you’ll be A-OK. Low GI Mocha Boost Superplant Protein Powder is also amazing in that it’s plant-based, non-GMO, gluten-free and enhanced with a botanical vitamin and mineral blend while still tastint delicious, sweet, and creamy. This protein powder has a low glycemic index, meaning that those who are trying to be more mindful of a low-sugar diet can be certain they’re making a healthier choice. This powder tastes so good I even opted to dust my cake with it instead of a sugary alternative like powdered sugar.
I truly hope you love this cake as much as I do! Head on over to Suncore Foods to get your Low GI Mocha Boost Superplant Protein Powder and don’t forget to comment below if you make it!
Chocolate Mocha Protein Cake
- 2 cups gluten-free flour
- 1 packet (1.36 oz) Suncore Foods Low GI Mocha Boost Shake Powder (plus more for dusting, optional)
- 1/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup sugar
- 1/2 cup chocolate chunks
- 1 cup unsweetened almond milk
- 1 tsp apple cider vinegar
- 1 cup brewed coffee
- 2 tsp pure vanilla extract
- 1/2 cup grape seed oil
Preheat your oven to 350 degrees
Combine your almond milk and apple cider vinegar in a bowl and allow it to sit while you prepare the rest of the cake (about 5-10 minutes). This creates a “buttermilk”-like texture and works great in vegan baking
In a large bowl, whisk together your dry ingredients
Make your cup of coffee (I make a large cup in my Keurig and that equals a cup for the recipe)
Melt your chocolate chunks in the microwave for about 30-45 seconds
*NOTE: they may not look completely melted, but give it a good stir before putting back in the microwave to avoid burning your chocolate
Stir your grapeseed oil, vanilla, coffee and chocolate into the dry cake mix, then add the almond milk mixture. Combine until the batter is nice and smooth
Pour the batter into your well-oiled bundt cake pan and bake for about 30 minutes.
**NOTE: I used an 18cm bundt cake pan and it was the perfect size for this cake. I have not tested it in another size bundt pan