Introduction

This protein cake is a delicious and nutritious treat that combines rich chocolate flavor with a boost of plant-based protein. It’s moist, satisfying, and perfect for a post-workout snack or healthy dessert.

Protein Chocolate Cake with Vegan Ganache Frosting Recipe - Recipe Image

Ingredients

¾ cup oat flour
1 cup vegan chocolate protein powder (such as Sun Warrior)
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
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
½ cup dark chocolate chips
3 tablespoons unsweetened almond milk

Instructions

Step 1: Preheat the oven to 350°F and spray an 8-inch round cake pan with cooking spray.
Step 2: In a medium bowl, combine oat flour, protein powder, cocoa powder, baking powder, baking soda, and salt. Stir to mix evenly.
Step 3: In a large bowl, whisk together maple syrup, almond milk, Greek yogurt, oil, eggs, and vanilla extract until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until the batter is fully combined and smooth.
Step 5: Pour the batter into the prepared cake pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Remove the cake from the oven and allow it to cool completely before frosting.
Step 7: To make the ganache frosting, place the dark chocolate chips in a microwave-safe bowl. Microwave in 15-second increments, stirring between each, until fully melted (about 45-60 seconds).
Step 8: Stir in the 3 tablespoons of almond milk into the melted chocolate until smooth and glossy, then spread the frosting evenly over the cooled cake.
Step 9: Slice and serve the cake. Enjoy!

Tips & Variations

Use a plant-based yogurt to keep the cake fully vegan if desired.
Swap avocado oil for melted coconut oil for a hint of tropical flavor.
Try adding chopped nuts or berries into the batter for extra texture.
For a sweeter frosting, add a teaspoon of maple syrup to the ganache mixture.

Storage

Store the protein cake covered in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for the best texture. The frosting may become firmer when chilled, so allow it to soften a bit before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flour instead of oat flour?

Yes, you can substitute oat flour with whole wheat or almond flour, but the texture might change slightly. Oat flour provides a mild flavor and moisture that works well in this recipe.

Is this cake suitable for a vegan diet?

The recipe includes eggs and Greek yogurt, so it is not vegan as written. To make it vegan, replace the eggs with flax eggs and use a plant-based yogurt instead.

Protein Chocolate Cake with Vegan Ganache Frosting Recipe

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★★★★★

5 from 311 reviews

This protein-packed chocolate cake is a perfect blend of rich flavors and nutritious ingredients, featuring vegan chocolate protein powder, oat flour, and a luscious dark chocolate ganache frosting. Ideal for a healthy dessert option or post-workout treat, it delivers indulgence without compromising on wholesome goodness.

Author: Bella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Low Fat

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

Ganache Frosting

½ cup dark chocolate chips
3 tablespoons unsweetened almond milk

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly spray an 8-inch round cake pan with cooking spray to ensure the cake doesn’t stick.
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 mixed.
Mix wet ingredients: In a separate large mixing bowl, whisk together the maple syrup, unsweetened almond milk, Greek yogurt, avocado or coconut oil, eggs, and vanilla extract until smooth and fully combined.
Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until you achieve a smooth, uniform batter without lumps.
Bake the cake: Pour the batter into the prepared cake pan and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan to prevent the frosting from melting when applied.
Prepare ganache frosting: Place dark chocolate chips into a microwave-safe bowl and heat in 15-second intervals, stirring after each, until fully melted (about 45-60 seconds total). Stir in the 3 tablespoons of almond milk until smooth and glossy.
Frost and serve: Spread the ganache evenly over the cooled cake’s top surface. Slice and serve immediately or chill for a firmer frosting texture.

Notes

Ensure eggs are at room temperature for best mixing results.
You can substitute Greek yogurt with a non-dairy alternative to make the cake vegan.
If you prefer a less sweet cake, adjust maple syrup to taste.
For a nut-free version, use a seed-based milk instead of almond milk.
The ganache frosting can be chilled briefly to thicken before frosting for a firmer texture.

Keywords: protein cake, vegan protein cake, chocolate protein cake, healthy dessert, post workout cake, oat flour cake, vegan chocolate cake, protein powder dessert