Protein-rich cakes
VITA High-Protein Chocolate Mousse Cake
A rich, velvety no-bake chocolate mousse cake made with pumpkin purée, Greek yogurt, and chocolate protein powder — silky smooth, naturally sweetened, and dusted with cocoa. No white sugar, no flour, 10g of protein per slice.
Protein
10g
Calories
140 kcal
Prep Time
15 min + 6 hrs chill
Servings
10
Ingredients
- •500 g pumpkin, peeled and cubed
- •120 g sugar-free dark chocolate (70% cocoa), melted
- •200 g thick 0% Greek yogurt
- •50 g chocolate whey protein isolate
- •20 g unsweetened cocoa powder
- •2–3 tbsp allulose or monk fruit sweetener
- •1 tsp pure vanilla extract
- •Pinch of salt
- •8 g unflavored gelatin
- •40 ml cold water
Instructions
- 1Steam the pumpkin cubes until completely soft. Drain thoroughly, let cool until lukewarm, and blend into a smooth purée.
- 2Melt the dark chocolate using a double boiler until smooth and glossy. Let cool slightly.
- 3Add the pumpkin purée, Greek yogurt, protein powder, cocoa powder, sweetener, vanilla, and salt to a blender. Blend until smooth and creamy.
- 4Gradually add the melted chocolate and blend until fully incorporated.
- 5Sprinkle the gelatin over the cold water and let bloom for 5–10 minutes. Gently heat until completely dissolved without boiling.
- 6Mix 2–3 tablespoons of the chocolate mousse into the dissolved gelatin, then add the mixture back to the blender. Blend briefly until smooth.
- 7Line the bottom of a 7-inch (18 cm) springform pan with parchment paper. Pour the mousse into the pan and smooth the surface.
- 8Refrigerate for at least 6 hours, preferably overnight, until completely set.
- 9Carefully remove from the pan, dust with cocoa powder, slice into 10 portions, and serve chilled.
VITA Tips
- ✦Make sure to drain the steamed pumpkin very well — excess water can prevent the cake from setting properly.