Chocolate Cake (Protein)

This is a very simple recipe for protein cake. You only need a handful of ingredients that you probably already have at home - no sugar, no oil and no nut butter. Clocking in at 71 calories per slice, this macro-friendly dessert satisfies your cravings without guilt.

1 egg
½ cup Greek yogurt (120 g)
½ cup almond flour (50 g)
½ cup vanilla or chocolate whey protein powder (50 g)
¼ cup cocoa powder (20 g)
¾ tsp. baking powder
2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular), if using unsweetened protein powder
¼-¾ cup milk (60-180 mL)

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4) and line a 7.8" (20 cm) cake pan with parchment paper.

In a large mixing bowl, beat the egg together with the Greek yogurt until smooth.

Add the flour, protein powder, cocoa powder, baking powder and sweetener.

Start mixing, gradually adding the milk until you get a smooth cake batter - the amount of milk depends on the protein powder used.

Transfer the batter to the prepared baking pan and bake for 20-25 minutes. Let cool before serving.

Makes 8 servings.

Cook's Notes:

• Sweeten if necessary: In case you opt for unflavoured protein powder, you may need to adjust the taste with additional sweetener. A couple Tbsp. of maple syrup, honey or erythritol should be enough.
• Add milk gradually. When mixing the batter, start with a little milk and add as much as you need to get a smooth consistency. This depends on the protein powder you used.
• Store in the Fridge: After refrigerating for a couple of hours, its texture will improve while the flavours will become more pronounced. Additionally, the cake will last longer in the fridge.