Protein Cake Recipe

This easy chocolate protein cake is rich, tender and satisfying, with plenty of cocoa flavour and added protein from whey powder and Greek yoghurt. Maple syrup provides gentle sweetness, while dark chocolate chips give each slice a more indulgent finish. It is simple enough for everyday baking and needs no frosting, making it a practical snack, dessert or post-workout treat. Serve it as it is, or warm individual slices briefly before eating.

  • Serves: 8
  • Prep time: 15 minutes
  • Cook time: 25–30 minutes

Ingredients

Protein Cake Ingredients

· 150 g oat flour

· 60 g chocolate whey protein powder

· 30 g cocoa powder, plus extra for dusting (optional)

· 2 tsp baking powder

· ¼ tsp salt

· 2 large eggs

· 200 g Greek yoghurt

· 120 ml milk

· 80 ml maple syrup

· 1 tsp vanilla extract

· 2 tbsp vegetable oil

· 50 g dark chocolate chips

Method

Protein Cake Instructions

  1. Prepare the tin: Preheat the oven to 180°C/160°C fan/Gas 4. Lightly grease a 20 cm round cake tin and line the base with baking parchment.
  2. Combine the dry ingredients: Add the oat flour, protein powder, cocoa powder, baking powder and salt to a large mixing bowl. Whisk until evenly combined and free from lumps.
  3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, Greek yoghurt, milk, maple syrup, vanilla extract and vegetable oil until smooth.
  4. Make the batter: Pour the wet mixture into the dry ingredients. Fold gently until just combined, then stir through most of the chocolate chips. If the batter seems unusually stiff, add another tablespoon of milk.
  5. Bake the cake: Transfer the batter to the prepared tin and smooth the surface. Scatter over the reserved chocolate chips and bake for 25–30 minutes, until a skewer inserted into the centre comes out clean or with a few moist crumbs.
  6. Cool and serve: Leave the cake in the tin for 10 minutes, then transfer it to a wire rack. Allow it to cool before slicing and dust with a little cocoa powder, if you like.

Tip: Protein powders absorb liquid differently. Add a small splash of milk if necessary, but avoid making the batter runny. Store the cooled cake in an airtight container for up to three days.