Chocolate Protein Cake
Ingredients:
1 cup almond flour (or oat flour for a different texture)
1/4 cup chocolate protein powder (whey, plant-based, or your preferred type)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cocoa powder (unsweetened)
1/4 cup honey or maple syrup (or sweetener of choice)
2 large eggs
1/2 cup unsweetened almond milk (or any milk of your choice)
1/4 cup coconut oil or olive oil (melted)
1 teaspoon vanilla extract
Optional: 1/4 cup chocolate chips (dairy-free or regular)
Optional: A pinch of cinnamon for extra flavor
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan (or use a muffin tin for individual cakes).
Mix the Dry Ingredients:
In a medium bowl, combine the almond flour, chocolate protein powder, baking powder, salt, and cocoa powder. Stir until well combined.
Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs, honey (or maple syrup), almond milk, melted coconut oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
Add the wet ingredients into the dry ingredients and mix until the batter is smooth and well combined. If you’re using chocolate chips, fold them in at this stage.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve!