High Protein Chocolate Roll Cake
Elevate your dessert game with this High Protein Chocolate Roll Cake—a guilt-free indulgence that's as nutritious as it is delicious. This recipe combines the rich, velvety taste of cocoa with a protein-packed twist, thanks to whey protein isolate and creamy non-fat Greek yogurt. Perfect for fitness enthusiasts and chocolate lovers alike, this light and airy roll cake is made with whipped egg whites to create a delicate base, while the decadent dark chocolate yogurt filling adds creaminess without overwhelming sweetness. Ready in under 40 minutes, this recipe is ideal for post-workout snacks or entertaining guests. Plus, with only 150 calories per serving, it's a delightful way to satisfy cravings without derailing your goals. Give this protein-rich, low-sugar dessert a try and enjoy the best of both worlds—flavor and nutrition!
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Recipe Information
Ingredients
- 5 large Egg whites
- 80 grams Granulated sugar
- 30 grams Cocoa powder
- 60 grams All-purpose flour
- 40 grams Whey protein isolate (unflavored)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Cream of tartar
- 50 milliliters Unsweetened almond milk
- 150 grams Non-fat Greek yogurt
- 50 grams Dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15 inch baking pan with parchment paper and lightly grease it.
In a medium mixing bowl, whisk together the cocoa powder, flour, whey protein isolate, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, using an electric mixer, beat the egg whites until foamy. Add cream of tartar, and continue to beat until soft peaks form.
Gradually add the granulated sugar to the egg whites, beating continuously until stiff peaks form.
Gently fold the vanilla extract into the egg white mixture.
Carefully fold in the dry ingredient mixture into the egg whites in small batches, alternating with almond milk, ensuring to maintain the airiness of the batter.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for about 10 to 12 minutes, or until the cake springs back when gently touched.
While the cake is baking, prepare a clean kitchen towel and dust it with a light layer of cocoa powder.
Once the cake is baked, immediately turn it out onto the towel and carefully peel away the parchment paper.
Roll the cake up with the towel from the short end, creating a spiral. Let it cool completely on a wire rack.
Prepare the filling by melting the dark chocolate chips in a microwave or over a double boiler.
Mix the melted chocolate with Greek yogurt until smooth to create the chocolate protein filling.
Once the cake is cool, gently unroll, and spread the filling evenly over the surface.
Roll the cake back up without the towel, wrap it in plastic wrap, and refrigerate for at least 1 hour before serving.
Slice the roll cake into 8 servings and enjoy your high protein chocolate roll cake.
Nutrition Facts
Calories |
1172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 107.7 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1632 mg | 35% | |
*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.
