This protein-packed chocolate cake shake is thick and creamy, with chunks of chocolate-cakey deliciousness swirled in, and requires no protein powder!
You need this in your life. If you like shakes and chocolate cake, that is. Protein is a bonus.
Now, I’m not going to pretend this is birthday cake and ice cream, and neither should you. I’ve never understood advice that tells you to eat one thing and pretend it’s another. Like “Eat celery and pretend it’s pizza.” Just no. It doesn’t work, and more importantly, why would I want to? If I’m eating celery, it’s because I want celery and I want celery to taste like celery, not pizza. And if I want pizza, then I wouldn’t eat something as un-filling as celery. I would eat something that would satisfy me. Like pizza.
Back to the point. Let’s not pretend this is birthday cake and ice cream, because it’s not. It’s a protein-packed chocolate cake shake. It’s delicious in it’s own right. It doesn’t need to pretend to be birthday cake and ice cream.
What’s more, it’s a protein-packed chocolate cake shake that requires no protein powder, which means if you don’t have protein powder on hand, you can still make this shake. The protein punch comes from either Greek yogurt or cottage cheese (your choice) and an egg (in the chocolate cake). As long as you have those ingredients, a banana, maple syrup or another sweetener, and cocoa powder, you’re pretty much good to go. In fact, you don’t even need the banana if you don’t have one or don’t like them.
You will need a little time though, because the chocolate cake needs to cool, but hands-on time is minimal. If I’m super on top of things, I’ll make the chocolate cake part the night before so it’s ready to go the next day when I want to make the shake. If I’m making a coffee version, I’ll stick my coffee in the fridge too, so it chills.
Ah yes, the coffee version. That’s the one I make most Sunday mornings, the one I add cinnamon to, the one I down while driving to church. It’s a nice trio to wake up to, coffee, chocolate, and cinnamon. Kind of like a cross between a coffee shop and an ice cream shop, which, let’s admit it, are two of the best kinds of places.
In the recipe, the shake is classic vanilla. The vanilla shake, combined with pieces of chocolate cake, reminds me of cookies and cream. But you can easily change things up. Try adding peanut butter for a PB chocolate version, or using coconut milk for an almond-joy-ish spin. I love all of them.
And P.S., if you happen to have leftover birthday cake and ice cream? DO IT.
- 1/2 cup yogurt or cottage cheese
- 1 cup water or milk of choice
- 1 banana, frozen sub or supplement with another sweetener if desired
- 1/2 tsp pure vanilla extract
- pinch sea salt
- 1/4 tsp xanthan gum optional
- 1 cup ice
- 1 egg
- 2 Tbsp cocoa powder
- 1 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- 1/2 tsp baking powder
- Combine all chocolate cake ingredients in a bowl and whisk with a fork to combine.
- Heat a small pan over medium heat. Pour chocolate cake batter onto the pan and cook until flippable. Flip and cook on the other side. Like a pancake!
- Once the chocolate cake is done, stash it in the fridge or freezer until cooled.
- Combine all shake ingredients except xanthan gum (if using) and ice in your blender. Blend, sprinkling in xanthan gum. Let sit a few minutes to thicken, then add ice and blend.
- Add cooled chocolate cake to blender and pulse until the chocolate cake pieces are the size you want.
- Drink it up!