Chocolate protein cake

Chocolate cake on a board

This healthy chocolate protein cake is a high-protein dessert made without refined sugar, butter, or traditional flour. Thanks to whey protein and Greek yogurt, it stays moist, tender, and satisfying unlike many dry or rubbery protein cakes. It’s a great option for fitness lovers, anyone tracking macros, or those looking for a quick and nourishing chocolate treat.

Serve it as a post-gym snack, a healthy breakfast, or a guilt-free dessert that still tastes rich and decadent.

Ingredients

  • Oat flour: 110 g (about 1 1/4 cups)

  • Whey protein powder: 45 g (1/2 scant cup)

  • Cocoa powder: 30 g (1/3 scant cup)

  • Baking powder: 1 1/2 tsp

  • Salt: a pinch

  • Chocolate chips: to taste

  • Greek yogurt (10% fat): 180 g (3/4 cup)

  • Honey: 60 g

  • Coconut oil (melted): 10 g

  • Milk of choice: 90 ml (about 1/3 cup)

  • Vanilla extract: 1 tsp

Instructions

  1. Preheat oven to 180°C (350°F). Line a loaf pan with parchment paper.

  2. In a large bowl, mix Greek yogurt, honey, melted coconut oil, vanilla extract, cocoa powder, and a pinch of salt until smooth.

  3. Add oat flour, whey protein, and baking powder.

  4. Stir while slowly adding milk until the batter becomes thick but pourable.

    • Add more milk if batter is too thick.

    • Add a little oat flour if batter is too runny.

  5. Fold in chocolate chips.

  6. Transfer the batter to the loaf pan and smooth the surface.

  7. Bake for 35 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.

  8. Let cool completely, then refrigerate for 1 hour before slicing for the best texture and flavor.

Optional

If you want to make the cake a bit more chocolaty - 10 minutes before the cake is fully baked, melt some dark chocolate with milk in a small pan to create chocolate cream. After the cake is fully baked, take it out of the oven and pour the melted chocolate over the top. Put the cake in the fridge and let it rest until the chocolate layer on the top is hardened.

Enjoy!

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FAQ

Can I use a different protein powder?

Whey works best for a soft, moist texture. Vegan protein will make the cake denser and more absorbent, so you may need extra milk.

Can I make this cake gluten-free?

Yes, oat flour is naturally gluten-free, but make sure you use certified gluten-free oats if needed.

Why does the cake need refrigeration before eating?

Chilling the cake for 1 hour helps it firm up, deepen the chocolate flavor, and achieve a fudgy, brownie-like texture.

Can I reduce the sweetness even more?

Yes! Replace part of the honey with Greek yogurt or milk. Keep in mind that less honey means a slightly drier texture.

Can I add mix-ins?

Absolutely—chocolate chips, chopped nuts, or even a swirl of peanut butter work great.