High Protein Chocolate Fudge Cake
Indulge guilt-free with this High Protein Chocolate Fudge Cake, a delectable twist on a classic dessert that’s perfect for fitness enthusiasts and chocolate lovers alike. Packed with 60 grams of whey protein powder, almond flour for a gluten-free base, and rich unsweetened cocoa powder for deep chocolaty flavor, this cake offers a balanced treat without compromising your health goals. Moist and fudgy, thanks to Greek yogurt, almond milk, and melted coconut oil, it’s naturally sweetened with honey and enhanced by dark chocolate chips for bursts of indulgence in every bite. Easy to prepare in under an hour, this protein-rich cake makes a perfect post-workout snack or healthier dessert option. Serve it plain or top with protein frosting for an extra layer of decadence that pairs beautifully with its wholesome, nutrient-packed ingredients.
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Recipe Information
Ingredients
- 60 grams whey protein powder
- 100 grams almond flour
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 80 grams dark chocolate chips
- 2 large eggs
- 150 grams greek yogurt
- 120 milliliters almond milk
- 80 grams honey
- 1 teaspoon vanilla extract
- 60 milliliters coconut oil, melted
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, sift together the whey protein powder, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir in the dark chocolate chips and set aside.
In another bowl, whisk together the eggs, Greek yogurt, almond milk, honey, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix.
Fold in the melted coconut oil until the batter is smooth and all ingredients are well combined.
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 with a few moist crumbs attached.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
For extra indulgence, top with a protein frosting or a sprinkle of additional dark chocolate chips before serving.
Nutrition Facts
Calories |
2340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 112.3 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1056 mg | 81% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2339 mg | 50% | |
*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.
