Preheat the oven to 350F and grease two 8-9 inch cake pans.
Whisk the flour, protein, stevia, cocoa, baking powder, baking soda, and salt. In another bowl beat the almond milk, olive oil, eggs, and vanilla, then combine wet and dry.
Mix in the hot coffee until the batter is thin, divide between the pans, and bake 20-25 minutes until a toothpick comes out clean; cool completely.
For the filling, simmer one pint of sliced strawberries with the honey and lemon juice 3-5 minutes, stir in the cornstarch slurry until thick, then cool.
Level the cakes, spread the strawberry filling between the layers, and stack.
For the ganache, melt the chocolate chunks, heat the coconut cream until almost boiling, pour over the chocolate, and whisk smooth; cool 10 minutes.
Pour the ganache over the cake, top with the remaining whole strawberries, slice, and enjoy.
Want more high-protein desserts? Grab the protein and bake one.
Vegan protein - Sold out
Vegan protein - Sold out
