Description

This Chocolate Protein Cake is a delicious, nutrient-packed dessert perfect for a healthy treat or post-workout snack. Made with almond flour, cocoa powder, and chocolate protein powder, this cake provides a rich chocolate flavor with added protein. Sweetened naturally with maple syrup or honey, it’s moist, flavorful, and can be easily customized with dark chocolate chips or toppings like whipped coconut cream.

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

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 6-inch round cake pan by greasing it or lining it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium-sized bowl, whisk together almond flour, cocoa powder, chocolate protein powder, baking powder, and sea salt until evenly combined and free of lumps.
Mix Wet Ingredients: In another bowl, beat the eggs, maple syrup or honey, unsweetened almond milk, and vanilla extract until the mixture is smooth and well blended.
Combine Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir thoroughly until the batter is homogeneous. If using, gently fold in the dark chocolate chips for added texture and flavor.
Prepare to Bake: Pour the batter into the prepared cake pan and use a spatula to smooth the surface evenly, ensuring consistent baking.
Bake the Cake: Place the cake pan in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with minimal crumbs attached.
Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to set. Then, transfer the cake onto a wire rack to cool completely to room temperature.
Serve: Slice the cake into 8 portions and enjoy as is, or enhance with additional dark chocolate chips or a dollop of whipped coconut cream for extra indulgence.

Notes

You can substitute maple syrup with honey for a different natural sweetness.
Using a parchment paper liner helps in removing the cake easily without breaking.
Make sure not to overbake to keep the cake moist and soft.
For a vegan version, substitute eggs with flax eggs and ensure protein powder is plant-based.
Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Pair well with coffee or a glass of almond milk for a complete snack.