Chocolate Truffle Cherry Cake

Ingredients

• 3 eggs
• 2/3 cup Truvia
• 2/3 cup almond milk
• 1/4 cup vegetable oil or coconut oil 
• 2 tsp vanilla extract
• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 2 scoops PEScience Chocolate Truffle Select Protein
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup frozen cherries

Toppings

• 1/2 cup sugar free chocolate chips
• 1 tsp coconut oil
• Cherries for topping (fresh or maraschino)

Directions

• Preheat the oven to 350 F and prepare a loaf pan with non-stick spray.
• In the bowl of a stand alone mixer, combine the eggs, Truvia, milk, oil and vanilla. Add in almond flour, ½ cup tapioca flour, cocoa powder, protein powder, baking powder, baking soda and salt and mix until a batter forms.
• In another bowl, toss the frozen cherries with the 2 tbsp of tapioca flour and then fold them into the batter. Transfer the batter to the prepared loaf pan and bake for 35-45 minutes a toothpick comes out clean. Let cool.
• Once cooled, melt the chocolate and coconut oil together and spread it in a thick layer over the loaf and top with cherries before serving.

Nutrition Facts

Calories: 290
Total Fat: 17g
Total Carbs: 27g
Total Protein: 12g