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–+ servings
Slice of moist Chocolate Protein Cake topped with chocolate frosting

Chocolate Protein Cake

A delicious high-protein dessert made with clean ingredients, perfect for satisfying sweet cravings without the guilt.
Servings 8 slices
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

For the Cake

  • 1 cup Red Split Lentils – soaked overnight Soak overnight for best results.
  • 1 cup Soy Milk Protein Plus For the cake mixture.
  • ⅔ cup Dairy-Free Yogurt Use any unsweetened variety.
  • ½ cup Mild-Flavor Olive Oil For moisture.
  • 2 teaspoons Vanilla Extract Enhances flavor.
  • 2 cups All-Purpose Flour To keep the cake fluffy.
  • ½ cup Unsweetened Cocoa Powder For rich chocolate flavor.
  • ⅔ cup Unrefined Cane Sugar Can be substituted with more dates for sweetness.
  • 1 teaspoon Baking Soda
  • 1 ¼ teaspoons Baking Powder

For the Frosting

  • ½ cup Soy Milk Protein Plus For the frosting.
  • 8 pieces Medjool Dates Pitted, for sweetness.
  • 3 tablespoons Almond Butter Adds creaminess.
  • ¾ cup Dark Chocolate use chocolate chips or bars.
  • 1 tablespoon Cocoa Powder

Instructions

Preparation

  • Soak the red split lentils overnight. After soaking, drain them and blend with the soy milk, dairy-free yogurt, olive oil, and vanilla extract until smooth.
  • In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, unrefined cane sugar, baking soda, and baking powder.
  • Pour the wet lentil mixture into the bowl with the dry ingredients. Stir until just combined; do not overmix.

Baking

  • Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and pour in the cake batter. Bake for 30-35 minutes or until a toothpick comes out clean.

Frosting

  • While the cake is baking, melt the dark chocolate with additional soy milk and cocoa powder over low heat. Blend this with the pitted Medjool dates and almond butter until smooth.

Frosting the Cake

  • Once the cake has cooled completely, spread the chocolate frosting evenly on top.

Notes

Store cake in an airtight container for up to 4 days, or refrigerate for a week. For longer storage, slice and freeze.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 8gFat: 7gSaturated Fat: 1gSodium: 50mgFiber: 3gSugar: 10g
Calories: 210kcal
Course: Dessert
Cuisine: American
Keyword: Chocolate Protein Cake, Easy Cake Recipe, Healthy Cake, High-Protein Dessert, Vegan Cake