Protein Chocolate Cake with Vegan Ganache Frosting Recipe
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.
- 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
