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Chocolate Protein Cake Recipe

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4.3 from 9 reviews

This Chocolate Protein Cake is a deliciously moist and rich cake that combines the deep flavors of cocoa and coffee with the added nutritional boost of chocolate protein powder. Perfect for a guilt-free indulgence, it’s topped with a creamy cocoa buttercream frosting, making it ideal for a healthy dessert or snack to satisfy your sweet tooth while supporting your fitness goals.

Ingredients

Cake Ingredients

  • 1/3 cup brown or coconut sugar
  • 2 tablespoons maple syrup
  • 3 eggs
  • 1/2 cup Greek yogurt
  • 1/3 cup butter, melted
  • 3/4 cup brewed coffee or hot water
  • 1 teaspoon vanilla extract
  • 3/4 cup oat flour
  • 2/3 cup chocolate protein powder
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting Ingredients

  • 1/2 cup butter, softened/room temperature
  • 1/4 cup cocoa powder
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit to allow it to reach the perfect baking temperature.
  2. Prepare the pan: Line an 8×8 inch baking pan with parchment paper to prevent sticking and make cake removal easier.
  3. Whisk wet ingredients: In a mixing bowl, combine the brown or coconut sugar, maple syrup, eggs, Greek yogurt, melted butter, and vanilla extract. Whisk these together until the mixture is smooth and fully incorporated.
  4. Combine dry ingredients: In another bowl, measure and mix the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. Use a spoon to fluff and level these ingredients to avoid packing, which can affect texture.
  5. Mix dry into wet: Gradually add the dry ingredients into the wet mixture, whisking gently until they just begin to combine.
  6. Add coffee or hot water: Pour in the brewed coffee or hot water and whisk the batter thoroughly until smooth. The batter will be thick and rich.
  7. Transfer and bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 22 to 28 minutes, or until a toothpick inserted into the center comes out clean. Expect slight cracking on top, which is normal.
  8. Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
  9. Make the frosting: In a clean bowl, beat the softened butter until creamy. Add cocoa powder and powdered sugar alternately, mixing thoroughly. Stir in vanilla extract and 2 tablespoons of milk, adding more milk one tablespoon at a time to reach your desired frosting consistency.
  10. Frost the cake: Once the cake is fully cooled, spread the cocoa frosting evenly on top. Slice and serve.

Notes

  • You can substitute brewed coffee with hot water for a milder chocolate flavor.
  • Ensure all wet ingredients are at room temperature for best mixing results.
  • For a gluten-free version, confirm the oat flour is certified gluten-free.
  • Adjust the amount of milk in the frosting to get your preferred consistency—less for thicker frosting and more for a spreadable texture.
  • Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: http://recipesbyliza.com/chocolate-protein-cake-recipe/