Description

This Chocolate Protein Cake is a delicious and healthy treat perfect for those looking to satisfy their sweet tooth while boosting protein intake. Made with almond flour, cocoa powder, and chocolate protein powder, it’s a guilt-free dessert that’s moist, rich, and ideal for a quick snack or post-workout fuel. The recipe is simple, quick to prepare, and naturally sweetened with maple syrup or honey, making it a wholesome option for any occasion.

Ingredients

Scale

Dry Ingredients

1 cup almond flour
1/4 cup cocoa powder
1/2 cup chocolate protein powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt

Wet Ingredients

3 large eggs
1/4 cup maple syrup or honey
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract

Optional

1/4 cup dark chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan or line it with parchment paper to prevent sticking.
Combine Dry Ingredients: In a medium-sized bowl, mix together the almond flour, cocoa powder, chocolate protein powder, baking powder, and sea salt until evenly blended.
Whisk Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup (or honey), unsweetened almond milk, and vanilla extract until the mixture is smooth and homogenous.
Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined. If you want extra chocolate bursts, fold in the dark chocolate chips now.
Prepare the Batter: Transfer the combined batter into the prepared cake pan and smooth out the surface evenly with a spatula.
Bake: Place the cake pan in the preheated oven and bake for 20 to 25 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
Serve and Enjoy: Slice the cake and enjoy as is, or enhance by topping with additional chocolate chips or a dollop of whipped coconut cream for added indulgence.

Notes

You can substitute maple syrup with honey to suit your taste preference or dietary restrictions.
For a nut-free option, consider using an alternative flour like oat flour, but adjust liquid quantities as needed.
Dark chocolate chips are optional but add a nice texture and flavor contrast.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
This cake is great for a quick breakfast, post-workout snack, or healthy dessert.