Chocolate Cake for Breakfast

Chocolate cake gluten free


1 scoop of Nuzest* Smooth Vanilla Clean Lean Protein

1.5 Tablespoons cocoa powder

1 Tbsp coconut flour (available at most Bin Inns)

1/4 tsp baking powder

1 pinch of sea salt

1 tsp sweetener of choice (I used Natvia)

1 egg

1/4-1/3 cup of your choice of milk (I used almond milk)

2 tsp light olive oil

2 squares of dark chocolate, chopped (optional)


**Preheat the oven to 180 C / 350 F

Grease a small ramekin with coconut oil or butter

In a small bowl, mix all the dry ingredients together. Add the wet ingredients to the mixture. Stir well, adding more liquid if necessary.

Place in the oven and bake for about 12-20 minutes. The top should be firm, but if you're like me, having it slightly undercooked means it will be really gooey and delicious!

Remove from the oven and top with your favourite toppings. I love yogurt and peanut butter personally. Sometimes I'll add freeze dried fruit or fresh berries in summer.

I have heaps of other recipes in my 3-squared book. CLICK HERE for a free copy.

* for 20% off all Nuzest products use the code MYANDLE at

** Alternatively, you can use probably use a microwave for this, though I've never tried it! Start with 1 min and increase if necessary.

Follow Me
  • Grey Facebook Icon
  • Grey Instagram Icon