Decadent Mocha Almond Fudge Cake

Grain Free, Dairy Free, High Protein

Indulgence meets nourishment. Grain free almond flour, ripe bananas, and mocha flavored protein powder create a decadent, fudgy cake that’s perfect for breakfast, snack, or dessert- without derailing your wellness goals.

Ingredients

Ingredients

• 1 ½ cups almond flour

• 2 tbsp cocoa powder

• 2 scoops mocha protein powder (I use Equip, get a discount using this link)

• 3 eggs

•  ¼ cup olive oil

• 1–2 overripe bananas, mashed

• ½ tsp baking soda

• ½ tsp baking powder

• Pinch of salt

Optional glaze:

• ½ cup powdered sugar

• 2 tbsp cocoa powder

• 1–2 tsp water, milk, or coffee

Instructions

    1    Preheat oven to 350°F (175°C).

    2    Grease or line an 8x8 pan.

    3    In a bowl, whisk together almond flour, cocoa powder, protein powder, baking soda, baking powder, and salt.

    4    In another bowl, whisk eggs, olive oil, mashed bananas, powdered sugar, and optional water/milk.

    5    Combine wet + dry ingredients until smooth. Batter will be thick.

    6    Pour into prepared pan and bake 25–30 minutes, until a toothpick comes out mostly clean.

    7    Let cool completely.

    8    Optional: Mix glaze ingredients and drizzle over cooled cake. Sprinkle a tiny pinch of salt for extra depth.

Notes

    •    Banana ripeness affects sweetness, no added sugar is necessary outside of the glaze. If you prefer a sweeter cake, you can add a touch of maple syrup to the batter.

    •    Can be made in cupcake form (bake ~18–20 minutes).

    •    Fudgy texture is normal; almond flour creates natural density.

Enjoy! Tag @bodyoflightyogaschool if you try this recipe.

xo,

Crystal