High Protein Chocolate Fudge Cake
Satisfy your chocolate cravings guilt-free with this High Protein Chocolate Fudge Cake, a decadent yet wholesome twist on a classic dessert. Packed with 60 grams of whey protein powder and nutrient-rich almond flour, this cake is designed to fuel your body while indulging your sweet tooth. Its rich chocolaty flavor comes from unsweetened cocoa powder and dark chocolate chips, perfectly balanced with the creaminess of Greek yogurt and the natural sweetness of honey. Moist and fudgy, this cake is not only gluten-free but also crafted with healthier fats like coconut oil and almond milk. Ideal as a post-workout treat or a health-conscious dessert, this protein-packed masterpiece is quick to prepare in just 20 minutes and bakes to perfection in 30. Customize with a protein frosting or extra dark chocolate for a finishing touch that’s sure to impress! Perfect for fitness enthusiasts and chocolate lovers alike.
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Ingredients
- 60 grams whey protein powder
- 100 grams almond flour
- 50 grams unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 80 grams dark chocolate chips
- 2 large eggs
- 150 grams greek yogurt
- 120 milliliters almond milk
- 80 grams honey
- 1 teaspoon vanilla extract
- 60 milliliters coconut oil, melted
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.
Step 2
In a large bowl, sift together the whey protein powder, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir in the dark chocolate chips and set aside.
Step 3
In another bowl, whisk together the eggs, Greek yogurt, almond milk, honey, and vanilla extract until smooth.
Step 4
Slowly add the wet ingredients to the dry ingredients, gently folding until just combined. Be careful not to overmix.
Step 5
Fold in the melted coconut oil until the batter is smooth and all ingredients are well combined.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached.
Step 8
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9
For extra indulgence, top with a protein frosting or a sprinkle of additional dark chocolate chips before serving.
Nutrition Facts
| Serving size | (819.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2385.2 |
| Total Fat 155.2g | 0% |
| Saturated Fat 75.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 407mg | 0% |
| Sodium 2258.5mg | 0% |
| Total Carbohydrate 186.6g | 0% |
| Dietary Fiber 34.2g | 0% |
| Total Sugars 117.6g | |
| Protein 108.4g | 0% |
| Vitamin D 121.6IU | 0% |
| Calcium 897.3mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 1886.4mg | 0% |
Source of Calories