I think I may have mastered the (flavor at least) sugar free flour free chocolate cake
3/4 c each original eggbeaters & agave
1/2 c cocoa powder
2 scoops vanilla whey protein powder
6 oz light vanilla greek yogurt
4 squares unsweetened bakers chocolate (1 oz ea)
1/4 c coconut oil + some to grease pans
Preheat oven to 350 or whatever your coconut oil is rated for. Line 2 8-inch cake pans with foil & lightly grease w/ coconut oil (leave enough foil overhang so you can lift cakes from pans to cooling racks after baking)
Blend the eggbeaters, agave, cocoa powder, whey protein & yogurt w/ a spatula in a large mixing bowl & set aside
In a smaller microwave bowl, place the 4 ooz of baker’s choco & coconut oil. Microwave for about 2 minutes & stir til smooth (adding more time in 15 second intervals if it isn’t long enough) (it will be hot, use pot holders to remove from microwave & place it on a trivet not directly on the counter after).
Add the melted chocolate mixture to the other mixture & whisk to combine until it’s smooth & all one color.
Bake for 20-25 minutes or til the centers are set. Cool 5 minutes in pans and then lift out to bakers racks to cool completely.