High-Protein Chocolate Cake

Ingredients

• 40 g Chocolate Milk Protein Powder (ESN brand recommended)
• 20 g Oat Flour
• 1 tbsp Cocoa Powder (Unsweetened)
• 0.5 tsp Baking Powder
• 3 tbsp Egg White (Liquid egg whites)
• 60 g Greek Yogurt (Non-fat, plain)
• 2 tbsp Unsweetened Almond Milk (Or water, to reach cake batter consistency)
• Zero-Calorie Sweetener (To taste (e.g., stevia or erythritol))

Steps

1. 1

   In a microwave-safe bowl or large mug, combine the protein powder, oat flour, cocoa powder, baking powder, and sweetener. Whisk until no lumps remain.

2. 2

   Add the liquid egg whites and Greek yogurt to the dry ingredients. Stir until a thick, smooth batter forms.

3. 3

   Gradually add the almond milk one tablespoon at a time until the mixture reaches a smooth, pourable cake batter consistency.

4. 4

   Microwave on high for 60 to 90 seconds. The cake is done when the edges are set but the center remains slightly soft to the touch. Do not overcook, as protein powder can become rubbery.

5. 5

   Let the cake rest for 1-2 minutes before eating or adding frosting.

Notes

The author mentions a specific frosting recipe available upon request; typically, these 'pro-cakes' use a frosting made of Greek yogurt mixed with a small amount of protein powder and cocoa. For best results, use a casein-whey blend protein powder rather than pure whey, as it bakes with a better texture.

Nutrition per serving

• chocolate cake
• high-protein
• low-calorie
• dessert
• microwave
• vegetarian
• fitness