Higher Protein Chocolate Cake -

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Higher Protein Chocolate Cake

This tender, naturally higher-protein chocolate cake delivers 8 grams of protein per slice from whole foods ingredients. NO protein powder!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 363kcal

Lightly grease two 8-inch pans with at least 2-inch sides with olive oil and line with parchment paper rounds. Set aside.
In a large bowl, whisk together the 1 ¾ cups whole wheat flour, ½ cup almond flour, 1 cup granulated sugar, ½ cup brown sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon fine sea salt.
Then, stir in the ½ cup olive oil, 3 large eggs, ¾ cup Greek yogurt, and ¼ cup whole milk. Stir very well to form a thick batter, then stir in the 1 cup hot, freshly brewed coffee until the batter is smooth and combined.
Divide the batter evenly between the prepared pans and preheat oven to 350° F. Let the batter rest while the oven heats, about 15-20 minutes.
Place pans in the oven and bake for 45-50 minutes, checking at 45 minutes, until a toothpick in the center comes out clean and the edges are starting to pull away from the edges of the pans. Remove from oven and let cake cool in the pans on a wire rack for 30 minutes, then turn out onto the rack to cool fully. The cake will be quite tender so it’s a good idea to refrigerate it before frosting.
Fill and frost cake with chocolate buttercream or your frosting of choice. Cake will keep well wrapped in the fridge for up to 5 days.