I made this pear and cocoa protein cake as a breakfast cake: I have to tell the truth, more than one person between Instagram and Facebook asked me for the recipe, so I decided to write an article about it. It is a really simple cake, which in the morning I filled with Greek yogurt, because being compact, it cuts easily.

But it’s also moist thanks to pears, and it’s absolutely fat-free apart from cocoa . Like all the cakes I prepare, this cake is for breakfast and does not exceed 200 calories per slice. I like to start the day with a nice dessert, as long as it’s not high calorie and heavy and this protein cake is no exception either. Obviously it is very simple to make! Here is the recipe.

PEAR AND COCOA PROTEIN CAKE

For 8 servings
100 gr of wholemeal flour (you can make half wheat flour and half oat or buckwheat flour)
100 gr of chocolate-flavored whey powder
(recommended taste to make it really “chocolaty”, in my case I used  Foodspring Whey chocolate flavor: excellent flavor, not cloying like many proteins, from grazing and GMO-free cows) 
3 eggs
600 gr of pears including Abate-type peel (then simply weigh them without torso)
200 ml of water
35 gr of unsweetened cocoa
zero-calorie sweetener of your choice
(if the protein powders are neutral, add more: consider that there are also pears, so very little is needed)
a pinch of salt
a sachet of vanilla yeast

Procedure.

In a large bowl, mix the flour, whey, baking powder and cocoa, salt and sweetener. Separately, blend the pears and add the eggs one at a time and the water to the puree. Add the mixture of pears, eggs and water to the dry ingredients a little at a time. Bake immediately, using a non-stick pan with a diameter of 22-24 cm, and baking the cake for about 25 minutes 180 degrees. Do the toothpick test.
As an alternative to pears you can use 600 grams of apple compote, but in this case you have to reduce the water.

Once cold, this is my favorite filling.

For the whole cake: 500 g of skimmed fage yogurt (therefore 0% fat), 30 g of almond or peanut butter, sweetener and cinnamon. Work the cream with a spatula and fill the cake without wetting, cutting it into two discs. On top, cover it with the remaining yogurt cream and sprinkle with cinnamon. It can be kept in the fridge for 4 days.

Nutritional values ​​for the cake only, by slice:
Kcal 198.5, fats 3.5 gr, carbohydrates 25, proteins 16 gr.
With the filling comes about 100 calories more.