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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/death-by-chocolate-protein-cake-recipe/