This high protein chocolate cake is light and chocolatey but with a fraction of the sugar and saturated fat of a standard chocolate cake. The recipes uses pumpkin or butternut squash rather than flour which keeps the cake deliciously moist as well as making it gluten free (as long as your protein powder and baking powder are gluten free too!) It’s a perfect substitute for any standard celebration cake but can also be made into cupcakes too!


I’ve made some rubbery protein cakes in the past, and this looked anything but tyre like. The fact that it fits my lifestyle, macros & tastes out of this world, has made it into my special recipe book.





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