This healthy chocolate protein cake is moist, tender and packed with protein. It is made with almond flour and hemp protein powder and is topped with a homemade chocolate protein frosting. It's healthy for a cake, but still delicious and satisfying!
I made this chocolate protein cake for my birthday and everyone was blown away by it's rich chocolate flavor and moist, tender texture. No one guessed that it contained protein powder, which was a win for me!
This healthy chocolate protein cake consists of two 6 inch cakes that are made with almond flour and hemp protein powder. They're sandwiched together with a low carb chocolate protein frosting.
Not only is this cake healthy, but it tastes amazing too! And even better, it's paleo friendly, gluten free, dairy free and refined sugar free.
Why You'll Love this Chocolate Protein Cake
- Healthy - made with simple, wholesome ingredients
- Paleo Friendly - no gluten, no grains, no dairy, no refined sugar and no vegetable oils
- High in protein - both the cake and the frosting use hemp protein powder in them. The best swap would be pumpkin seed protein powder.
- Easy to Make - minimal prep time and no complicated steps
Ingredients
Here's a list of ingredients you'll need to make this gluten free protein cake:
For the Cake
- blanched almond flour - you can swap this with tigernut flour for a nut free version
- protein powder - I used hemp protein powder, but pumpkin seed protein powder should work too.
- cocoa powder - I recommend an organic Dutch process cocoa powder.
- cinnamon - optional, but enhances the chocolate flavor
- baking soda
- salt
- large eggs - I have not tested this recipe with an egg replacement. If you do so, let the know the results in the comment section below.
- yogurt - I used unsweetened coconut yogurt for this cake, but any type of yogurt will work.
- maple syrup - to sweeten the cake. You can swap this with any other liquid sugar or sweetener.
- water - to help thin the batter and create a better cake texture.
- vanilla extract - for flavor
For the Frosting
- dark chocolate
- yogurt - I used unsweetened coconut yogurt, but any type will work
- maple syrup - or any liquid sugar/sweetener
- vanilla extract
- protein powder - I recommend hemp protein powder or pumpkin seed protein powder
Instructions
The batter for this chocolate protein cake is made in one bowl, poured into two 6 inch round pans and baked in the oven. If you don't have 6 inch cake pans, an 8 inch or 9 inch round pan will work.
- First, preheat your oven to 350 degrees F. Line the inside of two 6 inch round cake pans with parchment paper and set aside.
- Make the Batter: Combine the dry cake ingredients, then mix in the wet. Whisk until well combined.
- Fill Cake Pans: Equally divide the batter between two 6 inch cake pans. Spread the batter to the edges of the pans.
- Bake and Cool: Place the cakes in the oven and bake at 350 degrees for 20-22 minutes. After baking, cool cakes in their pans for 10 minutes, then transfer them to a wire cooling rack.
- Make Frosting: Melt the dark chocolate, then add in the remaining frosting ingredients. Whisk until smooth.
- Frost and Decorate Cake: Once the cake has fully cooled, add the frosting. Top with any of your favorite decorations such as mini chocolate chips, shredded coconut and bee pollen.
Tips and Tricks
- Sift, Spoon and Level: when measuring the flours, it's best to sift, spoon and level the flours to get accurate measurements and make sure there aren't any large clumps in the batter. Another great way to accurately measure flour is to measure it by weight with a small kitchen scale.
- Use hemp protein powder: for best results, use a hemp protein powder (what I used). Pumpkin seed protein powder usually bakes similarly to hemp, so that should be fine too.
- Bake in Stainless Steel: I used my 6 inch stainless steel baking pans, which are a great non-toxic baking alternative to pans like aluminum. If you don't have stainless steel, please be careful of the bake time. Baked goods cooked in stainless steel tend to require more time in the oven.
Storage
This paleo protein cake is best stored in a sealed container in the fridge. A cake carrier or stand or just a glass storage container will work.
This cake needs to be kept in the fridge once frosted, as the frosting will go bad at room temperature. However, the cake itself can be kept at room temperature for a day or two.
FAQ
The best protein powders for this recipe are either hemp protein powder or pumpkin seed protein powder, as they bake similarly. Some other protein powders may work, but I can't guarantee anything.
No, you can bake this cake in an 8 inch cake pan, 9 inch cake pan or even an 8 inch square pan.
I estimated this cake to have 288 calories per slice (8 slices) including the cake and the frosting. 15.4 grams from fat, 27.4 grams carbohydrate and 10.7 grams protein. Please note, this is an estimate and depending on the brands used and how accurately you measure, you may get different numbers.
More Healthy Cake and Cupcake Recipes
Looking for other recipes like this? Try these
Healthy Chocolate Protein Cake (Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 layer, 6 inch round cake 1x
Description
This healthy chocolate protein cake consists of two 6 inch cake layers sandwiched between a chocolate protein frosting. This cake is gluten free, dairy free and paleo friendly.
Ingredients
For the Cake
- 1 cup blanched almond flour (95g)
- ½ cup hemp protein powder (35g)
- ⅓ cup Dutch process cocoa powder (32g)
- ½ tsp cinnamon (optional)
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¼ cup yogurt (I used unsweetened coconut yogurt)
- ¼ cup maple syrup
- ¼ cup water
- 1 tsp vanilla extract
For the Frosting
- 3 oz dark chocolate (about ½ cup)
- ½ cup yogurt (I used unsweetened coconut yogurt)
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ¼ cup hemp protein powder (20g)*
Instructions
For the Cake
- Preheat your oven to 350 degrees F. Line the inside of two 6 inch round, stainless steel cake pans with parchment paper.
- In a large mixing bowl, combine the dry cake ingredients. This includes the almond flour, protein powder, cocoa powder, cinnamon, baking soda and salt.
- Mix in the wet ingredients: eggs, yogurt, maple syrup, water and vanilla. Whisk until well combined.
- Pour the batter into your lined cake pans so that each pan has an equal amount.
- Place the cakes in your oven at bake at 350 degrees F for 20-22 minutes.
- After baking, cool the cakes for 10 minutes in the cake pans, then transfer them to a wire cooling rack. Cool to room temperature before frosting.
For the frosting
- Melt the dark chocolate.
- Mix in the remaining frosting ingredients and whisk until smooth.
- Frost the cooled cake and decorate to your liking.
Notes
For best results, measure ingredients by weight, when given. You can do this using a small kitchen scale.
*The best substitute for hemp protein would be pumpkin seed protein powder.
Katie
My family and I LOVE this chocolate protein cake. Enjoy!
Naama
Can I replace the protein powder to soy protein powder?
Katie
I've never baked with soy protein, so I don't know how it will work in this recipe.