Easy Blueberry Chocolate Cake

Cake

• 2 cups (230 g) fresh blueberries
• 2 large eggs
• 2 egg yolks
• ½ cup coconut sugar or suitable monk fruit sweetener
• ½ cup Dutch-processed cocoa powder
• 2 scoops Nuzest Clean Lean Protein Rich Chocolate
• ¼ tsp bicarbonate of soda
• 2 tbsp almond butter

Chocolate Protein Frosting (Optional)

• 1 cup full-fat Greek yoghurt or coconut yoghurt
• 1 scoop Nuzest Clean Lean Protein Rich Chocolate
• ¼ cup maple syrup

1. Preheat the oven to 170°C. Line a round cake tin with baking paper and lightly grease.
2. Add all the cake ingredients to a blender or food processor.
3. Blend until smooth, scraping down the sides as needed to ensure everything is well combined.
4. Pour the mixture into the prepared cake tin and smooth the surface.
5. Bake for 45–50 minutes, or until the cake is set in the centre and a skewer inserted into the middle comes out clean or with a few moist crumbs.
6. Allow the cake to cool completely before removing it from the tin and adding the frosting, if using.

Chocolate Protein Frosting

1. Add the Greek yoghurt or coconut yoghurt, Clean Lean Protein and maple syrup to a bowl.
2. Mix until smooth and creamy, adding a small amount of milk if needed to reach a spreadable consistency.
3. Once the cake has cooled completely, spread the frosting evenly over the top.

To Serve

Enjoy as is, or finish with fresh blueberries, a drizzle of almond butter or a dollop of yoghurt.

Tips

Prefer a sweeter cake? Add an extra 2 tbsp of your chosen sweetener to the cake mixture, if desired.

Allow the cake to cool completely before adding the frosting to prevent it from becoming too runny.

Storage

Store the cake in an airtight container in the refrigerator for up to 3–4 days. If using the yoghurt-based frosting, keep refrigerated until ready to serve.