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Delicious chocolate protein cake made with healthy ingredients.

Chocolate Protein Cake

A delightful and nutritious chocolate protein cake, perfect for dessert, breakfast, or a post-workout snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Red Split Lentils - soaked overnight Enhances texture and makes blending easier.
  • 1 cup Soy Milk Protein Plus
  • ⅔ cup Dairy-Free Yogurt Make sure it's at room temperature.
  • ½ cup Mild-Flavor Olive Oil
  • 2 teaspoons Vanilla Extract
  • 2 cups All-Purpose Flour Can substitute gluten-free flour blends to make it gluten-free.
  • ½ cup Unsweetened Cocoa Powder Use high-quality cocoa for the best flavor.
  • ⅔ cup Unrefined Cane Sugar Can experiment with sweeteners.
  • 1 teaspoon Baking Soda
  • 1 ¼ teaspoons Baking Powder
  • ½ cup Soy Milk Protein Plus (for frosting)
  • 8 pieces Medjool Dates Pitted for frosting.
  • 3 tablespoons Almond Butter
  • ¾ cup Dark Chocolate Melted for frosting.
  • 1 tablespoon Cocoa Powder For frosting.

Method
 

Preparation
  1. 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.
  2. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, unrefined cane sugar, baking soda, and baking powder.
  3. Pour the wet lentil mixture into the bowl with the dry ingredients. Stir until just combined; do not overmix.
Baking
  1. 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
  1. 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.
Serving
  1. Once the cake has cooled completely, spread the chocolate frosting evenly on top.

Notes

Serve warm or at room temperature. Pairs well with dairy-free yogurt or a sprinkle of nuts. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.