Protein Chocolate Cake with Vegan Ganache Frosting Recipe
A delicious and healthy protein-packed chocolate cake made with oat flour and vegan protein powder, sweetened naturally with maple syrup, and topped with a rich dark chocolate ganache frosting. This cake is a great option for those seeking a nutritious dessert with a boost of protein.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 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 Oven: Preheat your oven to 350°F (175°C) and lightly spray an 8-inch round cake pan with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, combine oat flour, vegan chocolate protein powder, cocoa powder, baking powder, baking soda, and salt. Stir well to evenly distribute all the ingredients.
- Mix Wet Ingredients: In a large mixing bowl, whisk together maple syrup, unsweetened almond milk, full-fat plain 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 into the wet ingredients bowl. Stir thoroughly until the batter is smooth and uniform in texture.
- Pour Batter and Bake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to set before frosting.
- Prepare Ganache Frosting: Place the dark chocolate chips in a microwave-safe bowl. Microwave in 15-second increments, stirring between each, until fully melted (approximately 45-60 seconds). Stir in the 3 tablespoons of unsweetened almond milk to create a smooth ganache.
- Frost the Cake: Once the cake is completely cooled, spread the chocolate ganache evenly over the top of the cake. Slice and serve.
Notes
- You can substitute almond milk for any other plant-based milk if preferred.
- For a dairy-free version, replace Greek yogurt with a vegan yogurt alternative.
- Use high-quality dark chocolate chips for a richer ganache.
- Make sure the cake is fully cooled before frosting to prevent the ganache from melting.
- This cake keeps well covered at room temperature for up to 3 days or refrigerated for up to 5 days.
Keywords: protein cake, vegan protein powder, chocolate protein cake, healthy chocolate cake, oat flour cake, protein dessert, Greek yogurt cake, low fat cake, vegan-friendly dessert
