Single-Serving Chocolate Buckwheat Protein Cake

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     Remember the quinoa version of this bake from Tuesday?  Remember how I told you that took, um, fourteen trials to perfect?  What I didn't explain was how many different flours, ingredient combinations, and baking temperatures I used for testing.  I guess I should explain them a little more...

     For trials #1-7, I used unflavored protein powder, a flax egg and experimented with baking powder levels.  I wanted these cake bakes to serve as a blank canvas for toppings like nut butters, fruits, spreads, etc, however they were flavorless beyond belief and pretty mushy.  I found that a blank canvas isn't very good for people on the go or in a hurry with no time to sit down to add their own toppings.  I experimented with different sized baking pans such as ramekins, mini loaf pans and a 5" baking dish (the 5" dish won).  I also experimented with different oven temperatures, but 350 seemed to be the easiest and fastest.  Too high of a temperature and the bakes would form a dry "crust" and still be mushy in the center.

     For trials #8-12, I wished the "science of baking" was a person so I could punch it in the face.  But instead, I finally got a clue and stopped using the unflavored protein powder.  In these trials I used chocolate protein powder, alternated between rice flour, quinoa flour and buckwheat flour.  I was still working on the flax eggs by experimenting with the baking powder levels.

     For trials #13 and 14, I really wanted to punch baking in the face, but just started using real eggs (I found out that I'm allergic to chicken eggs so I used duck eggs instead).  The egg created the best texture of all, but I will still shoot for making a vegan version.  Trial #13 was a success, which was the quinoa flour version.  Trial #14 was this buckwheat version!

Single-Serving Chocolate Buckwheat Protein Cake:  [sugar free, high fiber/protein, GF]

adapted from the quinoa flour version

(serves one)

   1 Jumbo Egg

   1/3 cup Unsweetened Almond Milk

   21g (1 scoop) Chocolate Brown Rice Protein Powder (I used SunWarrior)

   4 packets Truvia (or sweetener of choice)

   30g (1/4 cup) Buckwheat Flour

   1 tbs Regular Cocoa Powder (unsweetened)

   1/2 tsp Baking Powder

   1/8 tsp Salt

Directions:

1.  Preheat the oven to 350 degrees Fahrenheit and grease a 5" baking dish with oil, set aside.

2.  In a medium-sized bowl, whisk together the egg and almond milk.

3.  Whisk in the protein powder and truvia.

4.  Whisk in the buckwheat flour.  Let this sit for a few minutes while you mix together the cocoa powder, baking powder and salt in a small bowl (I got an important call during this step and had to take it, so the mixture sat for a few minutes... I don't know if this affected the end result that much but just FYI)

5.  In a small bowl, stir together the cocoa powder, baking powder and salt.  Stir this into the buckwheat mixture and mix well.  Pour batter in the prepared baking dish and bake for ~40 minutes, or when surface of cake springs back when touched.  Let cool in the baking dish and serve as is, or top with your favorite nut butter, fruit spread, glaze, frosting, etc.

Note:  I usually make 2 cake bakes at the same time so I don't have to use the oven two days in a row.  Once the extra bake has cooled I wrap it with plastic wrap and leave it on the counter for the next morning... it gets even more moist and chocolatey!

This cake bake is slightly lower calorie/fat/carb and higher fiber than the quinoa flour version, but both are healthy and delicious!  The flavor of this cake is almost exactly the same as the quinoa flour version, but I would say that the buckwheat flour is a little less nutty and more mild than the quinoa flour.

Enjoy!