Description
This Chocolate Protein Cake is a delicious and healthy dessert option, perfect for a post-workout treat or a nutritious snack. Made with chocolate protein powder, almond flour, and Greek yogurt, it offers a rich chocolate flavor with added protein and minimal sugar. It’s gluten-free and easy to prepare, making it an ideal choice for those looking to satisfy their sweet tooth without compromising their dietary goals.
Ingredients
Scale
Dry Ingredients
- 1/2 cup chocolate protein powder
- 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 1/4 cup Greek yogurt
- 2 tablespoons almond milk (or milk of choice)
- 1 large egg
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon vanilla extract
Optional Mix-ins
- Dark chocolate chips or chopped nuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a small cake pan (6-inch round or loaf pan) or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the chocolate protein powder, almond flour, unsweetened cocoa powder, baking powder, and salt to ensure they are well combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, mix the Greek yogurt, almond milk, egg, maple syrup (or honey), and vanilla extract until smooth and well blended.
- Form Batter: Pour the wet ingredients into the dry mixture and stir until a thick, smooth batter forms. Be careful not to overmix to maintain a tender texture.
- Add Optional Mix-ins: Gently fold in dark chocolate chips or chopped nuts if using, distributing them evenly through the batter.
- Pour and Smooth: Pour the batter into the prepared pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Remove the cake from the oven and let it cool completely before slicing into 4 pieces to serve.
Notes
- For a quick microwave version, pour the batter into a greased mug or ramekin and microwave for 60–90 seconds.
- Adjust the sweetness according to your protein powder’s flavor, adding more maple syrup or honey if needed.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- This recipe is easily adaptable to vegan preferences by substituting the egg with a flaxseed or chia egg and using a plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 5g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
