Name: Protein-Packed Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: ¼ cup almond milk; ¼ cup cocoa powder; ½ cup plain Greek yogurt; ½ cup vanilla protein powder; ½ tsp cinnamon; 1 cup almond flour; 1 tsp baking powder; 2 tbsp chopped almonds; 3 tbsp honey; pinch salt

This Protein-Packed Chocolate Cake features a moist, chocolatey batter with a protein boost. Perfect for a quick breakfast, it’s a simple recipe that blends rich, indulgent flavors into a nutritious treat with minimal effort.

Why You’ll Love This Recipe

This cake is a nutritious, healthy breakfast idea that transforms a moist, chocolatey batter with a protein boost into a delightful treat, perfect for a quick morning. Easy to prepare, it’s high in protein and low in added sugars. Versatile—enjoy with fruit or solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

Mix Gently: Prevents a dense texture.
Use Fresh Cocoa: Adds better flavor and color.
Bake Evenly: Rotate pan halfway through.
Avoid Overmixing: Ensures a tender crumb.
Check Doneness: Insert toothpick to test.
Cool Completely: Enhances flavor and texture.
Store Properly: Keeps freshness intact.
Add Moisture: Taste and tweak milk if needed.
Use Liners: Eases removal from pan.
Add Crunch: Sprinkle with nuts if desired.

Yield: 10 servings

Protein-Packed Chocolate Cake

Moist protein-packed chocolate cake, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

¼ cup almond milk
¼ cup cocoa powder
½ cup plain Greek yogurt
½ cup vanilla protein powder
½ tsp cinnamon
1 cup almond flour
1 tsp baking powder
2 tbsp chopped almonds
3 tbsp honey
pinch salt

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line a small cake pan with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together almond flour, protein powder, cocoa powder, baking powder, cinnamon, and a pinch of salt.
Combine Wet Ingredients: In another bowl, mix Greek yogurt, honey, and almond milk until smooth.
Blend Mixtures: Gently fold the dry ingredients into the wet mixture until just combined.
Prepare the Pan: Pour the batter into the prepared pan and spread evenly.
Add Topping: Sprinkle chopped almonds over the top of the batter.
Bake the Cake: Place in the oven and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool the Cake: Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
Slice the Cake: Once fully cooled, cut into squares or wedges.
Serve and Enjoy: Serve at room temperature, savoring this moist, protein-packed, healthy breakfast delight!

Notes

Mix gently for texture; use fresh cocoa for flavor.
Bake evenly to avoid overcooking; avoid overmixing to keep cake tender.
Store leftovers promptly to maintain freshness; reheat gently if desired.
This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 127Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 82mgCarbohydrates 10gFiber 2gSugar 6gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Almond Flour (1 cup): For nutty base.
Vanilla Protein Powder (½ cup): Unflavored or chocolate, for protein.
Cocoa Powder (¼ cup): Unsweetened, for richness.
Greek Yogurt (½ cup): Plain, for moisture.
Honey (3 tbsp): For natural sweetness.
Baking Powder (1 tsp): For rise.
Cinnamon (½ tsp): Ground, for warmth.
Salt (pinch): Enhances flavor; adjust to taste.
Almond Milk (¼ cup): For binding.
Chopped Almonds (2 tbsp): For topping.

Variations and Substitutions

Flour Swap: Use oat flour or coconut flour.
Protein Swap: Use pea protein or omit.
Cocoa Swap: Use carob powder or omit.
Yogurt Swap: Use coconut yogurt for vegan option.
Sweetener Swap: Replace honey with maple syrup.
Spice Swap: Add nutmeg or omit.
Milk Swap: Use oat milk or water.
Nut Swap: Use walnuts or omit.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; serve at room temperature.
Freezer: Freeze in portions for up to 2 months; thaw in fridge.
Reheating: Warm in microwave for 10-15 seconds if desired.