Chocolate Mushroom Cake

Portioned Chcoclate Mushroom Cake

Portioned Chcoclate Mushroom Cake

Chocolate Mushroom Cake

Makes 12 portions

23g Carbs 9g Protein 3g Fat: This Recipe is gluten free


·         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