(Naturally) Higher Protein Chocolate Cake

This sumptuous chocolate cake contains a hidden secret - extra protein! Almost twice as many grams per slice as a traditional chocolate cake, thanks to delicious ingredients like Greek yogurt, whole grain flour, nuts, and nutrient-dense eggs. Best of all? It doesn't feel like a deprivation; quite the opposite, in fact.

When I'm craving a bit of chocolate cake - and let's be honest, I will always want a piece of chocolate cake - I often turn to this higher protein chocolate cake recipe. It doesn't have any weird or expensive ingredients (protein powder, I'm looking at you), and relies on whole foods components to create a fork-tender, utterly beautiful chocolate cake.

You can serve this as a layer cake with your choice of frosting (a Greek yogurt-based frosting can add a gram or two more of protein per slice!), a single layer cake, or bake it as cupcakes. I love that I can slip in a bit of extra protein without anyone (ahem, my kids) noticing. We're so focused on the reality of chocolate cake that the protein is just a (welcome) bonus.

Why This Cake is So Good

• Simple, wholesome ingredients. No protein powder here! Just easily accessible ingredients you can grab at any grocery store. Layered together, they build a higher-protein, super delicious cake.
• Made in one bowl. I love a one-bowl cake (check my post on a gluten-free one-bowl chocolate cake for a similar take), and how could you not? I can make this batter in 5 minutes or less.
• That chocolate + coffee vibe. I love adding coffee to chocolate recipes. Coffee deepens the chocolate flavor without adding a coffee flavor (although I wouldn't mind a coffee flavor :) ) so it's a win-win.
• Good for you. I mean, yes, there is sugar in this recipe. But there is also a good amount of protein from natural sources - including eggs, yogurt, nuts, and whole grains - which makes this cake feel less like an indulgence than a necessity!

Ingredients Needed

Here's what you need for this naturally higher-protein cake. Make sure to check the recipe card for the full ingredient amounts and detailed instructions.

• Whole wheat flour - Using a whole grain flour immediately bumps up the protein content of whatever you add it to. In this case, I use whole wheat pastry flour, which is ground finer, or oat flour, which is a gluten-free whole grain flour.
• Almond flour - A bit of nut flour, in this recipe almond flour, although you can substitute another nut flour, adds extra protein to the cake.
• Brown sugar - You can use light or dark brown sugar
• Granulated sugar
• Cocoa powder - Use unsweetened cocoa powder so it doesn't overpower the cake with sweetness
• Leavening agents - Baking soda and baking powder combine to help the cake rise
• Salt - I always use fine sea salt in my recipes!
• Olive oil - Use extra virgin olive oil, or substitute melted coconut oil
• Eggs - Use large eggs
• Greek yogurt - Greek yogurt is a protein powerhouse ingredient with up to 20 grams of protein per cup depending on the brand.
• Whole milk - A little milk balances the yogurt in the cake.
• Vanilla extract - Use pure vanilla extract for the best depth of flavor
• Coffee - Save a cup of coffee from your morning brew, or make fresh hot coffee to use. Swap hot water if you don't drink coffee.

Tips & Recipe Notes

• Rest the batter. Let the batter rest for a bit before baking. Did you know that whole wheat flour, similar to gluten-free flour, also needs to rest before baking to hydrate? You'll find that a 20-minute rest in the pan will result in a smoother, fluffier crumb.
• Use hot water for coffee. If you don't drink coffee, you can use hot water instead.
• Make ahead. You can bake this cake up to 24 hours in advance of when you wish to serve it. Store the cake, unfrosted or frosted, covered with foil or in an airtight container in the fridge, then frost when ready.
• Make it refined sugar-free. Swap coconut sugar for the brown sugar and granulated sugar.
• Make it egg-free. I haven't tried making this as a vegan or egg-free chocolate cake, but you could experiment with using a flax egg substitute in place of the eggs. A bonus is that flaxmeal will add even more protein to the cake.

How to Store

• Fridge - To store, cover the cake tightly with foil, or place it in an airtight container, and keep it in the fridge for up to 5 days.
• Freezer - Freeze the whole cake or slices of cake by wrapping them in a layer of plastic wrap, then foil, and storing them in the freezer for up to 3 months. You can also tightly wrap unfrosted cake layers in plastic wrap and foil and store them in the freezer for up to 3 months. Let the cake thaw in the fridge before serving.