Protein Cake
This delicious chocolate protein cake is guaranteed to be your new favorite dessert! It's rich, moist, naturally sweetened and packed with 15 grams of protein per slice.
Servings: 8
Ingredients
Cake
- ¾ cup oat flour
- 1 cup vegan chocolate protein powder I used Sun Warrior
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup maple syrup
- ¾ cup unsweetened almond milk
- ½ cup full fat plain greek yogurt
- ¼ cup avocado oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla
Chocolate Ganache Frosting
- ½ cup dark chocolate chips
- 3 Tablespoons unsweetened almond milk
Instructions
- Preheat oven to 350F and spray a 8” round cake pan with cooking spray.
- Add oat flour, protein powder, cocoa powder, baking powder, baking soda and salt to a medium mixing bowl and stir to combine.¾ cup oat flour, 1 cup vegan chocolate protein powder, ¼ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add maple syrup, almond milk, yogurt, oil, eggs and vanilla to a large mixing bowl and whisk to combine.¾ cup maple syrup, ¾ cup unsweetened almond milk, ½ cup full fat plain greek yogurt, ¼ cup avocado oil or melted coconut oil, 2 large eggs, 1 teaspoon vanilla
- Add dry ingredients to wet ingredients and stir to fully combine, until smooth.
- Pour batter into prepared cake pan. Bake for 35 minutes or until a toothpick inserted comes out clean.
- Remove from three oven and let cool completely before frosting.
- While cake is cooling, make the ganache frosting. Add chocolate chips to a microwave-safe bowl and microwave in 15-second increments until fully melted. This should take 45-60 seconds. Once melted add milk and stir to combine.½ cup dark chocolate chips, 3 Tablespoons unsweetened almond milk
- Frost the top of the cake and serve!
Notes
- Protein powder: This cake bakes best with a plant-based chocolate protein powder. Whey protein can make the cake dry and dense.
- Storage: Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze unfrosted cake for up to 3 months.
Nutrition
Serving: 1 slice | Calories: 324kcal | Carbohydrates: 37g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 532mg | Potassium: 301mg | Fiber: 7g | Sugar: 19g