Description
This Chocolate Protein Cake is a deliciously moist and healthy dessert option perfect for anyone looking to satisfy their chocolate cravings while boosting their protein intake. Made with almond flour and chocolate protein powder, it offers a gluten-free, rich chocolate flavor enhanced with hints of vanilla and a touch of natural sweetness from maple syrup or honey. Ideal for a nutritious snack or a guilt-free dessert, this cake is both easy to make and versatile.
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, combine the almond flour, cocoa powder, chocolate protein powder, baking powder, and sea salt. Stir thoroughly to evenly distribute the leavening agents and salt.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, maple syrup (or honey), unsweetened almond milk, and vanilla extract until the mixture is smooth and fully blended.
- Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is smooth and no flour pockets remain. If using, fold in the dark chocolate chips evenly throughout the batter.
- Prepare batter in pan: Transfer the batter into the prepared cake pan and use a spatula to smooth the top for even baking.
- Bake the cake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.
- Cool the cake: Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely to avoid sogginess.
- Serve: Slice and serve the cake as is or top with additional dark chocolate chips or a dollop of whipped coconut cream for extra indulgence.
Notes
- Use a 6-inch cake pan for best results to ensure proper baking time and thickness.
- You can substitute honey for maple syrup for a different natural sweetness.
- Ensure eggs and almond milk are at room temperature for better batter consistency.
- Almond flour makes this cake gluten-free; avoid using regular flour to keep it gluten-free.
- For a vegan version, substitute eggs with flax eggs and use maple syrup instead of honey, but texture may vary.
- Dark chocolate chips are optional but add extra chocolate richness.
