Death by Chocolate Protein Cake Recipe

Introduction

Death by Chocolate Protein Cake is a deliciously rich and healthy dessert perfect for chocolate lovers. Packed with protein and wholesome ingredients, it offers a satisfying treat without the guilt. Whether for a special occasion or a post-workout snack, this cake hits the spot.

Ingredients

• 1 cup almond flour (or oat flour for a higher carb option)
• 1/2 cup vanilla protein powder (or chocolate/unflavored protein powder)
• 1/3 cup cocoa powder (or carob powder for milder flavor)
• 1/2 tsp cinnamon (optional; can be replaced with nutmeg or allspice)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup Greek yogurt (or silken tofu/coconut yogurt for dairy-free)
• 1/4 cup honey (or maple syrup, agave, or erythritol for sugar-free)
• 1/4 cup water
• 1 tsp vanilla extract (or almond/chocolate extract)

Instructions

1. Step 1: Preheat your oven to 350°F and line two 8-inch springform pans with parchment paper. In a medium bowl, combine all the dry ingredients.
2. Step 2: Stir the dry ingredients well to evenly mix them.
3. Step 3: In a separate mixer bowl, add all the wet ingredients.
4. Step 4: Mix the wet ingredients until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring gently to combine.
6. Step 6: Use a mixer if desired but avoid overmixing to keep the texture light.
7. Step 7: Divide the batter evenly between the prepared pans.
8. Step 8: Bake side by side in the oven for 20 to 22 minutes until a toothpick inserted comes out clean.
9. Step 9: While the cake layers bake, prepare the frosting by mixing its ingredients thoroughly in a bowl.
10. Step 10: Remove the baked sponges from the oven and let them cool completely.
11. Step 11: Spread frosting over the first cake layer, place the second layer on top, then cover the entire cake with the remaining frosting using a spoon or spatula.
12. Step 12: Dust the top with cocoa powder and garnish with strawberry slices. Refrigerate for at least 30 minutes to set before serving.

Tips & Variations

• For a richer chocolate flavor, use chocolate protein powder instead of vanilla.
• Substitute Greek yogurt with silken tofu or coconut yogurt for a dairy-free cake.
• Add a pinch of espresso powder to enhance the depth of chocolate taste.
• Use maple syrup or agave as natural sweeteners instead of honey for vegan options.
• Top with fresh berries or chopped nuts for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh and moist. Allow the cake to come to room temperature or warm slightly before serving for best texture. Leftover slices can be frozen individually, wrapped tightly, for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, but the texture and nutritional profile will change. Almond flour adds moisture and protein, while regular flour will make it less dense but higher in carbs.

Is this cake suitable for people with gluten intolerance?

Absolutely. This recipe uses gluten-free flours and ingredients, making it safe for those avoiding gluten.

Death by Chocolate Protein Cake Recipe

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★★★★★

4.6 from 123 reviews

This Death by Chocolate Protein Cake is a rich, moist, and healthy dessert perfect for chocolate lovers looking to boost their protein intake. Made with almond flour, protein powder, and natural sweeteners, this gluten-free cake combines deep chocolate flavors with a creamy frosting, ideal as a nutritious treat or post-workout indulgence.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup almond flour (or oat flour for a higher carb option)
• 1/2 cup vanilla protein powder (or chocolate/unflavored protein powder)
• 1/3 cup cocoa powder (or carob powder for milder flavor)
• 1/2 tsp cinnamon (optional, or substitute with nutmeg or allspice)
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 2 large eggs
• 1/4 cup Greek yogurt (or silken tofu/coconut yogurt for dairy-free)
• 1/4 cup honey (or maple syrup, agave nectar, or erythritol)
• 1/4 cup water
• 1 tsp vanilla extract (or almond/chocolate extract)

Frosting Ingredients

• Ingredients for frosting as mentioned in Step 9 (assumed based on context: likely including protein powder, Greek yogurt/silken tofu, cocoa powder, honey/maple syrup, vanilla extract)
• Cocoa powder for dusting
• Fresh strawberry slices for topping

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 8-inch springform pans with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, combine the almond flour, protein powder, cocoa powder, cinnamon, baking soda, and salt. Stir well to evenly distribute all ingredients.
3. Mix Wet Ingredients: In a separate mixing bowl, add the eggs, Greek yogurt, honey, water, and vanilla extract. Stir or beat until fully combined and smooth.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing carefully to avoid overmixing the batter to maintain a tender texture.
5. Divide Batter: Pour the batter evenly into the prepared springform pans, smoothing the tops as needed.
6. Bake the Cakes: Place both pans side by side in the preheated oven and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Prepare Frosting: While the cakes bake, combine all the frosting ingredients (not explicitly listed but typically protein powder, yogurt or dairy-free substitute, sweetener, cocoa powder, and vanilla extract) in a bowl and mix thoroughly until smooth and creamy.
8. Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in their pans to room temperature before frosting.
9. Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second cake layer on top.
10. Frost the Cake: Use the remaining frosting to cover the top and sides of the cake evenly, using a spoon or spatula for smooth coverage.
11. Decorate: Dust the top of the cake with cocoa powder and garnish with fresh strawberry slices for a pop of color and fresh flavor.
12. Chill and Set: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set before serving.

Notes

• For a dairy-free version, substitute Greek yogurt with silken tofu or coconut yogurt and use plant-based protein powder.
• To reduce sugar content, replace honey with a sugar-free sweetener like erythritol.
• Be careful not to overmix the batter to keep the cake moist and tender.
• Ensure cakes are completely cool before frosting to prevent melting or sliding of the frosting.
• This cake can be stored in the refrigerator for up to 4 days, tightly covered.

Keywords: chocolate protein cake, healthy chocolate cake, gluten free cake, high protein dessert, low carb chocolate cake, healthy baking