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Chocolate Protein Cake Recipe

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3.8 from 58 reviews

This Chocolate Protein Cake is a delicious and nutritious dessert that combines rich chocolate flavor with protein-packed ingredients, making it an ideal treat for those seeking a healthier indulgence. Using oat flour and chocolate protein powder, this moist cake is complemented by a creamy cocoa butter frosting for a perfect balance of taste and texture.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • ⅓ cup brown or coconut sugar
  • 2 tablespoons maple syrup
  • 3 eggs
  • ½ cup Greek yogurt
  • ⅓ cup butter, melted
  • ¾ cup brewed coffee or hot water
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¾ cup oat flour
  • ⅔ cup chocolate protein powder
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Frosting

  • ½ cup butter, softened (room temperature)
  • ¼ cup cocoa powder
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Prepare Wet Ingredients: In a large mixing bowl, combine the brown or coconut sugar, maple syrup, and eggs. Beat these together until well blended. Then add the Greek yogurt, melted butter, brewed coffee or hot water, and vanilla extract. Mix thoroughly until smooth and uniform.
  2. Combine Dry Ingredients: In a separate bowl, sift together the oat flour, chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. This ensures there are no lumps and the ingredients are evenly distributed.
  3. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine. Be careful not to overmix; stir just until the batter is smooth and all components are incorporated.
  4. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper to prevent sticking.
  5. Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Place it in the oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before frosting.
  7. Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Add the cocoa powder and mix well. Gradually add the powdered sugar while beating continuously. Add vanilla extract and 2 tablespoons of milk, mixing until light and fluffy. If the frosting is too thick, add additional milk, 1 tablespoon at a time, until desired consistency is reached.
  8. Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides using a spatula or knife. Optional: decorate as desired.

Notes

  • Using brewed coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
  • Ensure the cake is fully cooled before applying frosting to prevent melting.
  • Oat flour can be substituted with whole wheat flour for a different texture.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • This cake is moderately sweetened; adjust maple syrup or sugar based on preference.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/chocolate-protein-cake-recipe/