Vegan High-Protein Chocolate Cake
Indulge in the rich, chocolaty decadence of this Vegan High-Protein Chocolate Cake—an irresistible dessert that doesn’t skimp on nutrition! Perfectly fluffy and moist, this cake gets its high-protein boost from plant-based protein powder and chia seeds, making it a guilt-free treat for fitness enthusiasts and dessert lovers alike. Sweetened naturally with maple syrup and applesauce, it’s completely dairy-free and egg-free, crafted with wholesome ingredients like almond milk and coconut oil for a delightful texture. Whether you're looking for a post-workout indulgence or a show-stopping vegan dessert, this recipe is incredibly easy to make in under an hour and is sure to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegan protein powder
- 0.25 cup Coconut oil, melted
- 2 tablespoons Chia seeds
- 6 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a small bowl, mix chia seeds with water and let sit for about 5 minutes to form a gel-like consistency.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, mix almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly, forming a vegan 'buttermilk'.
Add maple syrup, vanilla extract, applesauce, melted coconut oil, and the chia seed mixture to the vegan 'buttermilk', and stir to combine.
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Avoid over-mixing.
Fold in the vegan protein powder until just incorporated.
Pour the batter into the prepared cake pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3768 mg | 164% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 119.2 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 890 mg | 68% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 1409 mg | 30% | |
*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.
