High Protein Vegan Chocolate Cake
Indulge guilt-free with this High Protein Vegan Chocolate Cake—a moist, chocolatey treat that’s both nutritious and decadent. Packed with plant-based protein from vegan chocolate protein powder and naturally sweetened with maple syrup and unsweetened applesauce, this cake is a wholesome twist on a classic dessert. The combination of oat flour, rich cocoa powder, and a touch of vanilla extract creates a deep, satisfying flavor, while the use of almond milk and apple cider vinegar yields a perfectly tender crumb. Ready in just 45 minutes, this easy recipe is ideal for anyone seeking a health-conscious, dairy-free, and egg-free dessert option. Top with vegan dark chocolate chips for a touch of luxury, and serve it plain or with your favorite plant-based frosting for a show-stopping treat that no one will believe is vegan! Perfect for celebrations, meal prep, or anytime you want to satisfy your sweet tooth while fueling your body with protein.
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Recipe Information
Ingredients
- 1.5 cups Oat flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Vegan protein powder (chocolate flavor or plain)
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cups Unsweetened almond milk (or other plant-based milk)
- 1 tablespoon Apple cider vinegar
- 0.5 cup Maple syrup (or agave syrup)
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.5 cup Vegan dark chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the oat flour, cocoa powder, vegan protein powder, baking powder, baking soda, and salt until fully combined.
In a separate smaller bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly and form a vegan buttermilk.
Add the maple syrup, applesauce, and vanilla extract to the vegan buttermilk mixture. Stir to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula. If using, sprinkle the vegan dark chocolate chips on top.
Bake the cake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs (but no wet batter).
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or pair with vegan frosting or a dollop of coconut whipped cream for extra indulgence!
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4178 mg | 182% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 74.4 g | 266% | |
| Total Sugars | 141.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1546 mg | 119% | |
| Iron | 64.7 mg | 359% | |
| Potassium | 4191 mg | 89% | |
*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.
