High-Protein Chocolate Cake
Indulge guilt-free with this High-Protein Chocolate Cake, the ultimate dessert for health-conscious chocolate lovers! Packed with 60 grams of whey protein powder and nutrient-rich almond flour, this moist and decadent cake combines the satisfying flavor of unsweetened cocoa with wholesome ingredients like Greek yogurt and maple syrup for natural sweetness. Perfectly balanced for a protein boost, this cake boasts a fluffy texture thanks to the addition of eggs and a hint of baking powder. Ideal for fitness enthusiasts or those seeking a healthier way to treat themselves, it’s ready in just 45 minutes, from prep to bake. Serve it as a post-workout snack, an energizing breakfast, or a crowd-pleaser at your next gathering. This protein-rich chocolate cake is proof that healthy eating can be irresistibly delicious!
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Recipe Information
Ingredients
- 60 grams Whey protein powder
- 160 grams Almond flour
- 50 grams Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 200 grams Greek yogurt
- 120 milliliters Milk
- 2 teaspoons Vanilla extract
- 100 milliliters Maple syrup
- 60 milliliters Coconut oil
Instructions
Preheat the oven to 180°C (355°F). Grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
In a medium bowl, whisk together the whey protein powder, almond flour, cocoa powder, baking powder, and salt until evenly combined.
In a large bowl, beat the eggs using an electric mixer until they are pale and fluffy. Add the Greek yogurt, milk, vanilla extract, and maple syrup, then mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing continuously until a smooth batter forms.
Melt the coconut oil in a small saucepan over low heat or in a microwave. Slowly add the melted coconut oil to the batter while stirring gently to incorporate.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake and serve. Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 112.7 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1043 mg | 80% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1818 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
