Introduction

This protein cake is a deliciously rich and chocolatey treat that’s perfect for a post-workout snack or a healthy dessert. Made with vegan protein powder and wholesome ingredients, it combines indulgence with nutrition. Plus, it’s simple to make and sure to satisfy your sweet tooth.

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 (for ganache frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray an 8-inch round cake pan with cooking spray to prevent sticking.
Step 2: In a medium bowl, combine the oat flour, vegan chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. Stir well to mix all dry ingredients evenly.
Step 3: In a larger bowl, whisk together the maple syrup, almond milk, Greek yogurt, avocado or coconut oil, eggs, and vanilla extract until smooth.
Step 4: Add the dry ingredient mixture to the wet ingredients and stir until fully combined and smooth, ensuring there are no lumps.
Step 5: Pour the batter into the prepared cake pan, smoothing the surface. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Remove the cake from the oven and allow it to cool completely in the pan 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). Then, stir in 3 tablespoons of almond milk until smooth.
Step 8: Spread the ganache evenly over the cooled cake. Slice and serve immediately for a delicious and satisfying treat.

Tips & Variations

For a nut-free version, use sunflower seed oil instead of avocado or coconut oil.
Try adding a handful of chopped nuts or shredded coconut to the batter for added texture.
If you prefer a sweeter cake, add 1–2 tablespoons of extra maple syrup to the batter.
Leftover cake can be refrigerated for a firmer texture or enjoyed at room temperature.

Storage

Store the protein cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature or warm slightly before serving for the best texture. You can also freeze the cake without frosting for up to 2 months; thaw overnight in the fridge before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based yogurt to keep it fully vegan.

What can I use if I don’t have oat flour?

You can substitute oat flour with whole wheat flour or almond flour, but the texture and flavor will change slightly. Almond flour will make it denser and moister, while whole wheat flour will give a nuttier taste.