Annika Eats

chocolate protein cake

This moist cake has a handful of ingredeints and makes for a delicious healthy treat. So don’t wait for your cheat day to make this, enjoy it during the week and don’t apologize to anyone for relishing that glossy frosting.

I am a sucker for dark chocolate. Working with good quality chocolate and cocoa powder always benefits for a better product in the end. This recipe has very few ingredeints so the better the quality the better the taste. Try to use Lindt Dark Chocolate 70% and above for that intense chocolate indulgence.

A few important points:

Baking – Do not over bake the cake, as it will dry out later while cooling hence bake until just done and leave to cool.

Baking Tray – If you are using a cupcake try you will need to bake the batter as two cupcakes.

Decoration – I like to sprinkle some sea salt over the frosting as it adds a nice contrast to the sweetness. You can use cocoa nibs, roughly chopped walnuts, etc.

*Protein Powder – I used Nuzest Vanilla Protein powder but they have an excellent Chocolate Protein powder as well.

You could use any protein powder you like as those are my personal preferences. If you don’t have protein powder add 1 tblsp Oat flour to the mixture.

Eggless – You can replace the egg with 3 tblsp yogurt or 1 flaxseed egg.

Do not shy away from doubling this recipe if you intend to share the cake as it fits well only for your tummy. Also it stores well in the fridge for upto to 3 days (if it lasts that long). You don’t need the weighing scales or the measuring cups. Using domestic tablespoons and teaspoons you can whip up this recipe in no time. Happy Baking!

Chocolate Protein Cake

An indulgently moist chocolate cake that is packed with protein and nutrition accompanied with a luscious chocolate frosting that makes everything about this cake a juxtaposition between sinful and guilt free
Prep Time 10 minutes
Cook Time 15 minutes
Decorating Time 5 minutes
Course Breakfast, Dessert, Post Workout, Snack
Servings 1 person


  • Tablespoon
  • Teaspoon
  • Medium mixing bowl
  • 4 inch baking tin or a cupcake tray lined with oil.



  • 1 Egg (large)
  • 2 tblsp Cocoa powder (heaped)
  • 2 tblsp Nut butter
  • 1 tblsp Protein powder * (Pro Tip)
  • 2 tblsp Milk
  • 1 tsp Honey


  • 1 tblsp Cocoa powder
  • 1 tsp Coconut oil
  • 1 tblsp Honey
  • 1 tsp Milk



  • Mix all the ingredients together until combined and lump free.
  • Bake in lined 4 inch cake tin a preheated oven at 170°C for 12-15 mins until a toothpick inserted comes out clean.

Frosting & Assembly

  • While the cake cools, warm up the coconut oil in the microwave and add the remaining ingredients. Stir to combine. If you want it thick place the frosting in the fridge until firmer.
  • Remove the cake from the baking tin and spread over the top. After which don’t slice it, bite into it.


*Protein Powder:
I used Nuzest Vanilla Portein powder but they have an excellent Chocolate Protien powder as well which works perfectly with this recipe making it more indulgent.
You could use any protein powder you like as those are my personal preferences. If you don’t have protein powder add 1 tblsp Oat flour to the mixture.


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