Chocolate Protein Cake Recipe
Enjoy a moist Chocolate Protein Cake made without protein powder. This vegan, gluten-free, flourless recipe is naturally high in protein.
Servings: 8 servings
Calories: 254kcal
Equipment
- 1 High-Speed Blender
- 1 Baking Pan nonstick or lined (see notes)
Ingredients
- 2 cups split red lentils
- 4 tablespoons flaxseed meal
- 10 tablespoons water (½ cup plus 2 tbsp)
- 3 medium-large bananas 1 cup mashed
- ½ cup nondairy milk or milk
- 1 tablespoon maple syrup or date syrup (1 to 2 tbsp) optional but recommended
- 2 large Medjool dates pitted
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons apple cider vinegar
Optional Chocolate Drizzle:
- ¾ cup dark chocolate chips
Instructions
- Soak the lentils in enough water to cover by about 2 inches for 2 ½–3 hours. Do not soak longer. Drain well.
- Preheat the oven to 355°F (180°C). Lightly grease or line a baking pan with parchment paper or use a nonstick pan. (See recipe notes.)
- Prepare the flax egg: In a small bowl, whisk together the ground flaxseed and water. Let sit for 10 minutes (or refrigerate for 5 minutes) while you prepare the remaining ingredients so it can thicken.
- Mash the bananas in a large bowl until mostly smooth.
- Blend: Add the drained lentils, mashed bananas, nondairy milk, dates, and maple syrup to a high-speed blender. Blend until completely smooth.
- Combine: Pour the batter into a large bowl. Add the flax egg and cocoa powder and fold until combined.
- Add the baking powder, baking soda, and apple cider vinegar to the batter. The mixture will begin to fizz. Gently stir until just combined. Once you add the baking powder, baking soda, and vinegar, mix gently and bake right away for the best rise.
- Pour the batter into the prepared pan.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes. Run a thin spatula around the edges, then invert onto a cooling rack and cool completely.
- Optional chocolate topping: If using the topping, melt the dark chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth. Drizzle over the cooled cake before slicing.
Video
Notes
Maple syrup is optional, but I recommend adding at least 1 tablespoon and up to 2 tbsp.
Find my nontoxic nonstick Fluted Ceramic Cake Pan here. Any similar sized pan will work.
- 9 × 13-inch rectangular pan
- Two 8-inch round cake pans
- One 9-inch square pan
- One 10-inch round cake pan
- Two 9 × 5-inch loaf pans
Nutrition
Calories: 254kcal | Carbohydrates: 47g | Protein: 14g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 148mg | Potassium: 825mg | Fiber: 17g | Sugar: 12g | Vitamin A: 89IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 4mg
