Chocolate Protein Snack Cake
This simple protein cake is a low-carb, guilt-free chocolate cake packed with protein. Made with pumpkin and topped with a creamy avocado frosting. This Chocolate Protein Snack Cake is the only recipe you’ll ever need.
Chocolate Protein Cake
Who doesn’t love a dessert that is packed with protein. This macro-friendly low-carb cake is a delicious dessert option for anyone. This protein cake is not only easy to make but can be made ahead, frozen and snacked on for days.
Made with pumpkin to keep the recipe healthier and more keto friendly. Topped with a creamy vegan avocado frosting and a few sprinkles to finish it off. Trust me avocado frosting is the creamiest, most delicious thing you’ve ever tasted. Try my avocado chocolate mousse as well, it’s the ultimate on-the-go low carb dessert.
With only 5 steps, this whey protein cake is a winner. My favorite thing to do is to bake the cake, cut it into smaller pieces and pop it in the freezer. That way you can have a piece every day. Simply pop the cake into the microwave for a minute or two, top it with some avocado frosting and your chocolate protein cake is ready.
Why you’ll love this recipe
- Packed with protein – Made with chocolate whey protein and egg whites, this low-carb cake is loaded with protein.
- Gluten-free – I used a 1:1 gluten-free flour to make this cake perfect for those with a gluten-intolerance.
- Easy to make – With only 5 steps, this protein powder cake is one of the easiest high protein cakes out there.
- Can be frozen – This cake can be frozen without the frosting for up to 3 months.
Ingredients you’ll need
- Chocolate Protein Powder – Use your favorite brand of protein powder or swop out the chocolate with a different protein powder to make a whole other high protein cake.
- Xylitol or sweetener of choice – I love using Xylitol as a low-carb sweetener because it takes just like sugar, but stevia or any other sweetener will work too.
- Gluten-free flour – 1:1 Gluten Free flour works best. To make it fully keto, swop the gluten-free flour for more protein powder or some almond flour.
- Cocoa Powder – For that chocolatey goodness.
- Egg Whites – The egg whites add even more protein to this simple protein cake.
- Egg – Only 1 whole egg is necessary
- Baking Powder – To give it that little bit of a rise.
- Pumpkin Pureé – If you’re worried about pumpkin and chocolate together, don’t be. You won’t even know it’s there but it adds a delicious texture.
- Vanilla Extract – Use the best quality vanilla extract you can find. It makes a real difference.
How to make this protein cake
This 5 step chocolate protein sheet cake is super easy to make and oh so delicious.
- Preheat the oven. Make sure to turn your oven to 350F before baking. Line your sheet cake tin with baking paper for easier removal.
- Combine dry ingredients. In a mixing bowl, whisk together all your dry ingredients to make sure the baking powder is fully incorporated into the other ingredients.
- Combine the wet ingredients. In a separate mixing bowl, whisk together all your dry ingredients until just combined.
- Add wet to dry. Add your wet ingredients to your dry ingredients and mix until JUST combined. You want to make sure to not overmix the batter.
- Bake. Pour the batter into the sheet pan and bake for 30-40 minutes..
How to store this chocolate cake
To freeze. Once baked, allow the cake too cool, then cut into slices and freeze the slices in a airtight container. The cake can be frozen for up to 3 months. To eat, simply remove a slice and microwave for 1-2 minutes and top with frosting.
To store. Store the freshly baked and frosted cake in an airtight container. The cake will stay fresh for 5-7 days.
Can you add protein to cake mix?
For an even easier chocolate protein cake, try adding a little protein to your favorite cake mix. Simply add a few scoops to the dry cake mix and whisk together before adding the remainder of the ingredients. Even a scoop or two will up the protein content of your chocolate cake.
Can you lose weight eating cake?
Simple answer, yes! Especially if you’re snacking on a protein cake. Instead of indulging in a high carb, high sugar snack, this cake will make sure to keep your blood sugar stable and make you feel full and satisfied. The aim of this is to ensure that you never feel deprived and essentially won’t need to eat large meals or unhealthy foods to feel satisfied. Have your cake and eat it! Yay!
- 4 scoop Chocolate Protein Powder
- 3 tbsp Xylitol or sweetener of choice
- ½ cup 1:1 Gluten-free flour
- 3 tbsp Cocoa Powder
- 4 Egg Whites
- 1 Egg
- 1 tsp Baking Powder
- ½ cup Pumpkin Pureé
- 2 tsp Vanilla Extract
For the Avocado Frosting:
- 2 Avocados, ripe
- ½ cup Cocoa Powder sifted
- ½ cup Honey
- 2 tbsp Coconut Oil melted
- ¼ cup Dark Chocolate melted
- Preheat the oven to 180ºC/350ºF and line sheet pan with baking paper.
- Combine all the dry ingredients in a mixing bowl. Whisk together to ensure there are no lumps.
- In a separate mixing bowl, whisk together all the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared sheet pan and bake for 20-30 minutes or until a fork inserted comes out clean.
For the Avocado Frosting:
- Place all the ingredients in a blender and blend until smooth. Adding more or less milk depending on desired consistency.
- Allow cake to cool before frosting. Top with sprinkles or nuts.
This is one astonishing item!!