Shaklee Protein Shake Chocolate cake

Found an excellent way to make a sugar free, dairy free, gluten free chocolate cake. We had extra chocolate shake after our demo at the Unity of Gulfport Expo.

Since I am an experimenter, I decided to try my hand at making a cake, using the shake as the liquid. And after a second try- Success.

The recipe:

2 cups of Bob’s Mill 1 to 1 Baking Flour
2 cups alternative sugar ( I used Monk fruit combined with coconut palm)
1/4 cup unsweetened cacao powder
3 teaspoons espresso coffee powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups Shaklee chocolate shake (4 scoops chocolate protein powder and 16 ounces almond milk or coconut milk)
1/2 cup vegetable oil (avocado )
2 large eggs
2 teaspoons vanilla extract ( I also added a dash of maple syrup – don’t ask why – Just sounded good

Instructions:

Preheat oven to 350F. Use a butter/oiled bunt pan or two mine inch cake pans
Mix all dry ingredients, combining well.
Then added your liquids combing (whisking) well.
Place batter in cake pans. Bake for 30 to 35 minutes until toothpick comes out clean. Don’t overcook. Cake will be moist.