Ingredients
- 1 box gluten free chocolate cake mix I used king Arthur's *
- 2/3 cup avocado oil *
- 4 large eggs *
- 1 1/3 cup water *
- 3/4 cup plain Greek yogurt
- 2 scoops Chocolate Protein Powder use code colleenF10 to save
Chocolate Cream Filling
- 6 Tbsp Ghee / very soft Butter
- 1 cup Powdered Monkfruit or Powdered Sugar
- 2 Tbsp Cacao Powder
- 1/2 tsp Pure Vanilla Extract
Instructions
- Whisk your wet cake ingredients together - oil, water, eggs, and Greek yogurt
- Add your cake mix and protein powder and mix with a wooden spoon until fully combined
- Pour into greased 9x13 cake pan and bake for 25-28 minutes
- Allow to cool completely
- Invert the cake onto a cutting board, and slice the cake in half horizontally to thin out your trees
- Use a Christmas tree cutter to cut cake trees out - I got 22
- Use your hand or standing mixer to combine buttercream ingredients until whipped, several minutes
- Place buttercream on half of your trees, then top with remaining tree brownies
- Melt your dark chocolate and coconut oil in 30 second intervals until smooth
- Dip each stuffed brownie into melted dark chocolate, then onto parchment paper, and to the fridge for chocolate and filling to fully set, about 30 minutes
- Decorate with melted white chocolate, dye-free sprinkles, and enjoy!
Notes
*^ these are the ingredients that King Arthur's Gluten Free Cake Mix calls for. If you use a different brand be sure to follow those instructions
Because I added the 2 scoops (roughly 6 tbsp) chocolate protein powder, I was sure to add more of a wet ingredient to compensate (the greek yogurt). The texture was perfect with this combination! Rich, fudgey, moist, but still like your favorite chocolate cake!
You WILL have leftover cake pieces. Don't toss them! Use them for cake pops! :)