Dairy-Free High-Protein Chocolate Cake

Indulge in the guilt-free decadence of this Dairy-Free High-Protein Chocolate Cake, a moist and rich dessert that’s perfect for health-conscious chocolate lovers. Crafted from wholesome ingredients like almond flour, unsweetened applesauce, and plant-based chocolate protein powder, this cake offers a nutrient-packed twist on traditional chocolate cake. The recipe cleverly substitutes eggs with a chia-seed "chia egg" and incorporates a tangy almond milk and apple cider vinegar mixture for a flawless dairy-free "buttermilk" effect. Naturally sweetened with coconut sugar and free of refined ingredients, this cake is not only high in protein but also gluten-free and vegan-friendly. Ready in just under an hour, it’s ideal for post-workout treats, celebratory occasions, or simply satisfying your sweet tooth with a nutritious twist. Serve it on its own or garnish with fresh fruits and a dusting of cocoa powder for an extra layer of indulgence!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Vanilla extract
• 0.75 cup Coconut sugar
• 0.5 cup Unsweetened applesauce
• 0.5 cup Vegan protein powder (chocolate flavor)
• 2 tablespoons Chia seeds
• 6 tablespoons Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.

Step 2

In a small bowl, mix the chia seeds with water to create a chia egg. Let it sit for about 5 minutes until it forms a gel-like consistency.

Step 3

In a large mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.

Step 4

In a separate bowl, mix the almond milk with apple cider vinegar and let it sit for a minute to curdle slightly, creating a buttermilk substitute.

Step 5

Add the coconut sugar, unsweetened applesauce, vanilla extract, vegan protein powder, and the prepared chia egg to the almond milk mixture. Stir until well combined.

Step 6

Slowly add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.

Step 7

Pour the batter into the prepared cake pan and even out the top with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 9

Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 10

Slice and enjoy your dairy-free high-protein chocolate cake!

Nutrition Facts

Serving size	(983.8g)

Amount per serving	% Daily Value*
Calories	2264.7

Total Fat 97.0g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 3403.3mg	0%
Total Carbohydrate 267.9g	0%
Dietary Fiber 46.8g	0%
Total Sugars 199.8g
Protein 123.8g	0%

Vitamin D 87.8IU	0%
Calcium 1122.6mg	0%
Iron 37.8mg	0%
Potassium 1487.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 20.3%

Carbs: 43.9%