Description
A rich and moist protein-packed chocolate cake that’s perfect for a healthy dessert or post-workout treat. Made with oat flour, vegan chocolate protein powder, and topped with a luscious dark chocolate ganache frosting, this cake combines wholesome ingredients with indulgent flavor in just 45 minutes.
Ingredients
Scale
Dry Ingredients
- ¾ cup oat flour
- 1 cup vegan chocolate protein powder (Sun Warrior recommended)
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup maple syrup
- ¾ cup unsweetened almond milk
- ½ cup full fat plain Greek yogurt
- ¼ cup avocado oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
For Frosting
- ½ cup dark chocolate chips
- 3 tablespoons unsweetened almond milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray an 8-inch round cake pan with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together oat flour, vegan chocolate protein powder, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together maple syrup, unsweetened almond milk, full-fat Greek yogurt, avocado or coconut oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth and fully combined without lumps.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before adding the frosting.
- Make Ganache Frosting: Place the dark chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring between each, until melted completely (around 45-60 seconds). Stir in the 3 tablespoons of almond milk until smooth and glossy.
- Frost and Serve: Spread the ganache evenly over the cooled cake. Slice and serve to enjoy this protein-packed chocolate delight.
Notes
- You can substitute Greek yogurt with a plant-based alternative to keep the recipe vegan, but it may slightly affect texture.
- The protein powder flavor may vary; adjust cocoa powder if you want a more intense chocolate flavor.
- Ensure not to over-bake to keep the cake moist and tender.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: protein cake, healthy chocolate cake, gluten free dessert, vegan protein powder cake, chocolate ganache frosting
