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The recipe for protein cake that you've always wanted - moist Chocolate Protein Cake! Clocking in at 71 calories per slice, this macro-friendly dessert satisfies your cravings without guilt.
A couple of days ago I was talking with a friend about random stuffs. Maybe because it was lunchtime or maybe because everyone loves food, the topic moved to cakes. He was explaining how much he loves desserts when, knowing about my blog, he asked:
"Can I use protein powder instead of flour for baking?".
Following Benjamin Franklin lines ("tell me and I forget, teach me and I may remember, involve me and I learn"), I did not reply with words. This time I went to the kitchen and came back with the answer: a slice of chocolate protein cake. Or better, the easiest and most macro-friendly cake ever!
The ingredients for protein cake
This is a very simple recipe for protein cake. You only need a handful of ingredients that you probably already have at home - no sugar, no oil and no nut butter.
- Egg: use a large fresh egg, or replace with a flaxseed egg if you follow a vegan diet.
- Greek yogurt: this recipe works with any thick yogurt of your choice – dairy or nondairy - as long as it has a firm texture. For more protein and fewer calories, I like nonfat Greek yogurt.
- Oat flour: use homemade or store-bought oat flour, gluten-free if necessary. As an alternative you can utilize any other flour, even almond flour for a keto protein cake.
- Protein powder: for the moistest protein cake, I recommend vegan protein powder, casein or a mix of casein and whey. Whey alone, instead, is not the best option because it dries when exposed to heat.
- Cocoa powder: for a healthier cake, use natural cocoa powder without added sugars.
- Milk of choice: this protein dessert can be made with either dairy or nondairy milk, I used soy.
- Baking powder: this will make your chocolate protein cake rise!
What protein powder is good for baking?
This recipe for protein cake uses (chocolate) casein protein powder. After years of experience in baking with protein powder, I can tell you that casein and vegan protein powders are the best options. Differently from whey, they do not dry out when heated and therefore make a moister chocolate dessert.
Indeed you can also make protein cake with whey, but the texture won't be exactly the same. Your cake will likely turn out dry and rubbery. Honestly, not my favorite thing.
Protein powder flavor
In terms of flavor, my recommendation is to use either chocolate or vanilla protein powder - I used chocolate. Besides matching with the recipe, flavored protein powders are usually sweetened (without sugars). This way you won't need any additional sweetener!
If opting for unflavored protein powder, instead, you will need to fix the taste with a couple of tablespoons of maple syrup, honey, erythritol or any other sweetener. Keep this in mind when baking cake with protein powder!
Dairy-free protein cake
If you don't consume dairy products, keep on reading because I have good news. Making dairy-free protein cake is as simple as replacing the Greek yogurt and the milk with plant based alternatives. The result will be exactly the same!
And if you want more information, here are some great alternatives to dairy products.
- How to replace Greek yogurt? Substitute Greek yogurt with any plant based yogurt of your choice, best if it has a firm texture. My recommendations are soy Greek yogurt, soy Skyr and coconut yogurt.
- How to replace milk? Unlike for Greek yogurt, when it comes to milk you have more freedom. Utilize your favorite plant based milk – such as soy, almond, cashew or peanut milk. I always go for unsweetened soy milk: it is perfect for baking and adds some extra protein.
How to make protein cake
Step 1: Get ready for baking. First of all, preheat the oven to 180ºC (350°F) and fold a 20 cm (7.8 inches) cake mold with parchment paper. Set aside for later while you prepare the protein batter.
Step 2: Make the protein powder cake. In a large mixing bowl, beat the egg together with the Greek yogurt until it is smooth. Add now the oat flour, the protein powder, the cocoa powder and the baking powder. Start mixing, gradually adding the milk until you get a smooth cake batter. Start with about 60 ml (or ¼ cup) and add as much as 180 ml (¾ cup) - the amount of milk depends on the protein powder that you use.
Step 3: Bake and enjoy. Transfer the protein batter to the prepared mold and bake in hot oven for 20 to 25 minutes. You know it is ready when a toothpick inserted in the center of the cake comes out clean. Before serving, let cool at room temperature.
Storage information
Before storing, make sure that you allow the chocolate protein cake to cool completely. I suggest taking it out of the oven, placing it over a dish and letting it rest at room temperature. Once it has cooled, you can transfer into a food container and refrigerate for a maximum of 3 days.
For a longer storage, seal it in airtight zipping bags and freeze. Frozen, this chocolate protein dessert will last for up to 3 months. And when you get the cravings, take it out of the freezer and and pop the cake in the oven for a couple of minutes.Enjoy, my friend!
FAQ - Frequently asked questions
Why is my protein cake dry?
If your cake comes out dry, chances are that you are using whey protein. Whey protein powder dries out when heated and therefore it is not recommended for this recipe.
How do you make protein cake less dry?
Make this macro-friendly cake with casein or vegan protein powder, avoid whey protein powder.
Can all protein powders be used in baking?
Ideally, you should bake this chocolate cake with vegan protein powder, casein or a mix of whey and casein. Although it can also be used, whey is not the best option because it dries out when exposed to high temperatures.
Does protein powder go bad in heat?
Protein powder does not go bad in heat and maintains its nutritional values. However, it denatures - or to put it simply, it changes its structure. But this is NOT a bad thing. At all! Because the denaturation of protein is a process that normally occurs in your body.
Are protein cakes healthy?
If made with the right ingredients, protein cakes can be healthy and nutritious. Just like this protein chocolate dessert: low-calorie, low carb, sugar-free, oil-free and gluten-free!
How much milk should I add?
The quantity of milk depends on the type protein powder you use. Casein and vegan protein powder will require more milk (about 180 ml or ¾ cup) than whey (about 60 ml or ¼ cup). Start with little milk and add as much as you need to get a smooth batter.
How to make vegan protein cake?
For a vegan chocolate protein cake, replace the egg with one flaxseed egg and Greek yogurt with a plant based alternative. Besides that, make sure to use a plant based protein powder and nondairy milk.
How to make keto protein cake?
For a keto protein dessert, replace oat flour with almond flour. As different flours absorb liquid differently, you may need to adjust the batter with a bit more of almond flour until it gets smooth.
How to replace protein powder?
You can replace protein powder with oat flour, almond flour or any flour of your choice. However, keep in mind that the protein content of your cake will be lower.
Can I cook my protein cake in the microwave?
Unfortunately you cannot cook this dessert in the microwave - you need an oven.
Recipe tips
- Use flavored protein powder. As this recipe has no additional sweetener, I suggest making this recipe with a flavored protein powder. My favorites favors are chocolate or vanilla.
- Use vegan protein powder or casein. Avoid whey because it will make your dessert pretty dry.
- Sweeten your dessert, if necessary. In case you opt for unflavored protein powder, you will need to fix the taste with additional sweetener.
- Add the milk gradually. When mixing the batter, start with little milk and add as much as you need to get a smooth consistency.
- Store in the fridge. After refrigerating for a couple of hours, the texture of your chocolate protein cake will feel like a cheesecake. That's because of the yogurt!
More protein desserts
- Low calorie protein brownies
- Moist protein banana bread
- Greek yogurt protein brownies
- Greek yogurt protein cheesecake
- Fudgy flourless protein brownies
- Protein chocolate ice cream
Watch the video recipe
4.94 from 98 votes
The recipe for protein cake that you've always wanted - moistChocolate Protein Cake! Clocking in at 71 calories per serving, this macro-friendly dessert satisfies your cravings without guilt.
Servings8 slices
Calories71.4kcal
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
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Ingredients
Metric - US Customary
- 1 egg
- 120 grams Greek yogurt nonfat
- 50 grams oat flour or preferred flour
- 50 grams protein powder chocolate flavor, see notes*
- 20 grams cocoa powder
- ¾ tsp baking powder
- 60 to 180 ml milk of choice see notes*
Optional
- sweetener of choice if using unflavored protein powder, to taste (see notes*)
Instructions
Preheat oven to 175ºC (350°F) and fold a 20 cm (7.8 inches) cake mold with parchment paper
In a large mixing bowl, beat the egg together with the Greek yogurt until smooth.
Add the oat flour, the protein powder, the cocoa powder and the baking powder.
Start mixing,graduallyadding the milk until you get a smooth cake batter - the amount of milk depends on the protein powder used(see notes*).
Transfer the protein batter to the prepared mold and bake in hot oven for 20 to 25 minutes. Let cool before serving.
Video
Notes
- This protein cake recipe uses chocolate flavored casein protein powder. You can replace with vegan protein powder, a mix of whey and casein or whey (not recommended).
- As this recipe uses chocolate flavored protein powder, there is no need for additional sweeteners. If you opt for unflavored protein powder, instead, you will need to fix the taste with a couple tablespoons of sweetener.
- The quantity of milk depends on the type of protein powder you use. Casein and vegan protein powder will require more milk (about 180 ml or ¾ cup) than whey (about 60 ml or ¼ cup). Start with little and add as much milk as you need to get a smooth batter.
Nutrition
Calories: 71.4kcal | Carbohydrates: 6.9g | Protein: 8.7g | Fat: 1.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.004g | Cholesterol: 31.6mg | Sodium: 64mg | Potassium: 108.8mg | Fiber: 1.3g | Sugar: 1g | Vitamin A: 47IU | Calcium: 68.8mg | Iron: 1.2mg
Nutritional values are based on third-party calculations and should be considered approximations. Actual nutritional content will vary based on brands used, measuring methods, portion sizes and more. We do not overtake any responsibility.
Like this recipe?If you liked this recipe, make sure to leave a review. I highly appreciate your feedback. Thank you very much! All the best, Matteo
