Low Sodium High-Protein Chocolate Cake
Indulge guilt-free with this Low Sodium High-Protein Chocolate Cake, a decadent dessert that's as nutritious as it is delicious. Made with almond flour, unsweetened cocoa powder, and whey protein isolate, this wholesome recipe delivers a rich chocolate flavor while packing a protein punch. Sweetened naturally with honey and enhanced by the moistness of unsweetened applesauce, it’s the perfect balance of indulgence and health-consciousness. Dairy-free and crafted with low-sodium baking powder, it's suitable for a variety of dietary needs. Easy to prepare in just 20 minutes and ready to serve in under an hour, this cake makes for a perfect post-workout treat or a satisfying dessert that won’t derail your goals. Garnish with fresh berries or a dusting of cocoa for a charming touch, and relish this light yet filling chocolate creation!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup Cocoa powder, unsweetened
- 0.5 cup Whey protein isolate
- 1 tablespoon Baking powder, low sodium
- 0.5 teaspoon Baking soda
- 3 large Eggs
- 0.5 cup Honey
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Apple cider vinegar
- 0.5 cup Unsweetened applesauce
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with a small amount of oil or non-stick spray.
In a medium mixing bowl, sift together the almond flour, cocoa powder, whey protein isolate, low sodium baking powder, and baking soda. Mix well to combine and set the dry ingredients aside.
In a large mixing bowl, whisk the eggs until frothy. Add honey, almond milk, vanilla extract, apple cider vinegar, and unsweetened applesauce. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to maintain the cake's tender texture.
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.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake into 8 servings and enjoy! Optionally, garnish with fresh berries or a dusting of cocoa powder for extra flavor and presentation.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1129 mg | 49% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 56.5 g | 202% | |
| Total Sugars | 119.6 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1220 mg | 94% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2594 mg | 55% | |
*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.
