80 Calorie Double Chocolate Protein Cake — sugar free, vegan, gluten free and nut free! You guys said you wanted more high protein, sugar free recipes so here’s one of my favorites! This recipe is low calorie too, with each slice only being about 80 calories. If you’re interested in high protein, sugar free desserts, this recipe is for you! I enjoy this any time of day and love that it doesn’t spike my blood sugar!
1/2 cup chocolate protein powder (I used @organifi — see recipe notes if you use a different kind of protein powder)
1/2 cup oat flour (I used homemade)
1/4 cup cocoa powder
1/4 tsp salt
1 tsp baking powder
1 cup water or unsweetened almond milk
1/2 cup pumpkin puree (you can also try subbing unsweetened applesauce or mashed banana)
Preheat the oven to 350° and line an 8×8 cake pan with parchment paper (or spray the cake pan with cooking spray — spray really well!).
In a medium sized dish whisk together your dry ingredients until well combined.
In a separate medium sized dish whisk together all of your wet ingredients until smooth.
Slowly add your wet ingredients to your dry ingredients, whisking well to combine.
Pour your cake batter into your prepared baking dish and bake for 35 minutes or until a toothpick inserted in the center comes out fairly clean.
Once fully baked, remove your cake from the oven and let it cool.
While the cake is cooling, prepare your frosting (see instructions below).
1 TBS nut butter, vegan buter or grass fed butter
2-3 TBS water or almond milk
2 TBS cocoa powder
2 TBS chocolate protein powder
1/2 tsp vanilla extract
1/8 tsp salt
While your cake is cooling, whisk together your frosting ingredients in a small dish.
Start with 2 TBS of water/milk and only add more if your frosting is too thick.
Once your cake is fully cooled, remove the cake from the pan and frost it generously. Slice slice your cake into 8 slices.
To make a layered cake either stack 4 of the slices on top of the other 4 slices (for 4 slices total) or double the cake and frosting recipes and create a full layered cake by placing one iced cake on top of the other (for 8 slices total).
Protein Powder: I used Organifi plant based protein powder — code RUTHANNE for 15% off. You may need to adjust the amount of liquid in the recipe depending on the kind of protein powder you use (especially if you use whey protein powder). If using a different kind of protein powder, start with 1/4 cup of milk or water in the cake batter recipe instead of 1 cup and add more until you have a good cake batter consistency (I had to use 1 cup total). Any flavor protein powder should also work, I prefer chocolate!
Frosting: Feel free to use 1/2 cup unsweetened yogurt for the frosting instead of nut butter. Simply omit the nut butter and water/milk in the frosting recipe and replace it with 1/2 unsweetened yogurt! Keep all of the other frosting ingredients the same.
Did you make this recipe? If you did, I would love to hear your feedback in the comments below!