Chocolate Mushroom Cake
Makes 12 portions
23g Carbs 9g Protein 3g Fat: This Recipe is gluten free
Ingredients
· 3pkg Four Sigmatic Cordeceps
· 1 Can Garbanzo bean(Drained and Rinsed)
· 200g Oat Flour
· 60g Dark Chocolate chips
· 10g Coca Powder
· 90g Chocolate Protein
· 15g Chia seeds
· 50g Sugar
· 50g Stevia
· 140g Egg Whites
· 200g Cashew Milk
· 1 teaspoon Baking Powder
Step 1- Wet Ingredients
Place garbanzo beans, sugar, stevia, egg whites, cashew milk, and chocolate chips in food processor and blend until smooth.
Step 2-Combine Wet and Dry
Place remaining dry ingredients in a large mixing bowl, and add contents of food processor. Stir to combine thoroughly.
Chefs Tip: Since there is not flour in this recipe you don’t have to worry about overworking the dough, so mix well
Step 3-Ready, Set, Bake
Grease a 10 inch cake pan and bake in a oven preheated to 350 degrees for 20 minutes rotating 180 degrees half way through.
Step 4-Portion
Cut cake into 12 equal pieces and eat within 1 week or freeze
Chefs Tip: Make sure to cover your cake tightly when storing so it does not dry out.
Until Next Time,
Chef Josh Charles
