Description

This Chocolate Protein Cake is a delicious and healthy treat perfect for a quick dessert or snack. Made with almond flour, cocoa powder, and chocolate protein powder, it offers a rich chocolate flavor while providing a boost of protein. Sweetened naturally with maple syrup or honey and lightly moistened with almond milk, this cake is easy to prepare and gluten-free, making it suitable for various dietary preferences.

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

Prepare the oven and pan: 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, stirring to blend evenly.
Combine wet ingredients: In another bowl, whisk the eggs, maple syrup (or honey), almond milk, and vanilla extract together until the mixture is smooth and well incorporated.
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in dark chocolate chips if using for added texture and flavor.
Prepare for baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Bake the cake: Place the pan in the oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy: Slice the cake and enjoy as is, or enhance the experience by topping with additional chocolate chips or a dollop of whipped coconut cream.

Notes

For a vegan version, substitute eggs with flax eggs or a commercial egg replacer, and use maple syrup instead of honey.
Ensure your chocolate protein powder is gluten-free if gluten intolerance is a concern.
Dark chocolate chips are optional but add extra richness and texture.
This cake stores well in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
To keep the cake moist, avoid overbaking; start checking doneness at 20 minutes.