Description
This Chocolate Protein Cake is a delicious and nutritious dessert perfect for those looking to combine indulgence with health benefits. Made with almond flour, cocoa, and chocolate protein powder, it delivers a rich chocolate flavor with added protein to keep you satisfied. It’s sweetened naturally with maple syrup or honey and features optional dark chocolate chips for an extra chocolatey touch. Baked to perfection, this cake is ideal as a post-workout treat or a guilt-free dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/2 cup chocolate protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Wet Ingredients
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Optional
- 1/4 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 6-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, chocolate protein powder, baking powder, and sea salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, maple syrup or honey, unsweetened almond milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir gently until fully incorporated. If using, fold in the dark chocolate chips carefully to distribute evenly.
- Prepare Batter for Baking: Transfer the batter to the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool: Allow the cake to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely, ensuring proper texture and flavor development.
- Serve: Slice and enjoy the cake as is, or enhance it with additional chocolate chips or a dollop of whipped coconut cream for extra richness.
Notes
- This cake can be stored in an airtight container in the refrigerator for up to 5 days.
- For a vegan version, substitute eggs with flax eggs and use maple syrup.
- Ensure to use unsweetened almond milk to keep the sugar content low.
- Dark chocolate chips are optional but add a nice texture and extra chocolate flavor.
- You can freeze slices for up to a month; thaw before serving.
