Chocolate Protein Cake Recipe – Easy & Delicious High Protein Dessert

Craving a dessert that actually helps your protein goals instead of sabotaging them?

I got obsessed with making a chocolate cake that tastes naughty but behaves like a snack you can feel good about.

The secret star here surprised me: red split lentils blended with Soy Milk Protein Plus give the cake structure and protein without any weird chalky taste.

You’ll get a moist, chocolatey cake that packs extra protein and keeps you full—yes, you can have your cake and protein too.

FYI, if you like low-waste cooking tricks I loved this apple peel recipe for weight loss for other kitchen wins.

Why You’ll Love This Recipe

• High protein: Each slice adds meaningful protein to your day.
• Moist texture thanks to lentils and dairy-free yogurt.
• Simple swap-friendly so you can tweak ingredients without stress.
• Flavor forward — real chocolate taste, not protein-powder masquerade.
• Great for meal prep and snack attack rescue.

I tested this cake on busy weeknights and on lazy weekends and it performed reliably.

Friends ate it at brunch and post-workout and they asked for seconds, which I accepted graciously.

You can scale the recipe up for a crowd or halve it for a couple of treats.

Ingredients You’ll Need

• 1 cup Red Split Lentils – soaked overnight
• 1 cup Soy Milk Protein Plus
• ⅔ cup Dairy-Free Yogurt
• ½ cup Mild-Flavor Olive Oil
• 2 teaspoons Vanilla Extract
• 2 cups All-Purpose Flour
• ½ cup Unsweetened Cocoa Powder
• ⅔ cup Unrefined Cane Sugar
• 1 teaspoon Baking Soda
• 1 ¼ teaspoons Baking Powder
• ½ cup Soy Milk Protein Plus
• 8 Medjool Dates
• 3 tablespoons Almond Butter
• ¾ cup Dark Chocolate
• 1 tablespoon Cocoa Powder

A quick note on the stars: Red split lentils act like a flour and binder while adding fiber and protein.

Soy Milk Protein Plus boosts protein and keeps the flavor neutral, IMO.

How to Make (Step-by-Step)

STEP 1

Soak lentils overnight, then drain and blend with soy milk, dairy-free yogurt, olive oil, and vanilla extract.

Use a high-speed blender for silky texture.

If you don’t have one, mash well and use a hand blender.

STEP 2

Whisk together all-purpose flour, cocoa powder, cane sugar, baking soda, and baking powder in a bowl.

Sift cocoa for smoother batter.

Measure flour by spooning into the cup to avoid a heavy cake.

STEP 3

Combine wet lentil mixture with dry ingredients. Bake at 350°F (180°C) for 30-35 minutes.

Keep an eye on edges; they brown faster.

Rotate the pan halfway for even bake.

STEP 4

Melt dark chocolate with soy milk and cocoa powder. Blend with pitted Medjool dates and almond butter until smooth.

Warm the chocolate gently and stir frequently to prevent scorching.

STEP 5

Allow cake to cool completely before spreading frosting evenly over the top.

Chill briefly to firm the frosting for cleaner slices.

Pro Tips for the Best Results

• Rinse lentils well before soaking to remove loose bits.
• Use room temperature ingredients so the batter blends smoothly.
• Don’t overmix the batter; stop when it looks uniform.
• Test doneness with a toothpick; it should come out mostly clean.
• Warm the frosting slightly if it firms up in the fridge.
• Customize sweetness with more or less cane sugar or dates.

Measure protein powder carefully — some brands absorb more liquid.

Taste batter lightly to adjust sweetness before baking.

Keep a jar of dates soaked so frosting blends silky fast.

Fun Variations & Topping Ideas

Variations:

• Mix in chopped nuts for crunch.
• Swap dark chocolate for cacao nibs for less sugar.
• Use whey or pea protein instead of Soy Milk Protein Plus if preferred.
• Make muffins with the same batter for grab-and-go snacks.
• Stir in instant coffee for mocha notes.
• Fold in protein chips for pockets of extra chocolate.
• Try orange zest and dark chocolate for a citrus twist.

If you love boozy chocolate vibes try the best Guinness chocolate bundt cake for inspo.

Toppings:

• Simple dusting of cocoa powder.
• Chopped dark chocolate and sea salt.
• Greek yogurt drizzle or dairy-free yogurt for tang.
• Sliced bananas or berries for freshness.

Combine textures by layering crunchy and creamy toppings.

A sprinkle of toasted coconut works surprisingly well with dark chocolate.

Sea salt highlights chocolate and balances sweetness.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 5 days.

Freeze slices individually wrapped for up to three months and thaw overnight in the fridge.

Reheat gently in a microwave for 15–20 seconds or warm in a low oven to revive texture.

Slice before freezing so you can grab a portion.

Wrap each slice in parchment and then foil to prevent freezer burn.

Label with date so you use the oldest batches first.

Leftover ideas

• Turn cubes into hot cereal mix; stir into warm oats for chocolate protein boost.
• Make trifle layers with yogurt and fruit for an easy dessert.
• Crumble over ice cream or blended into smoothies for richer texture.
• Blend leftover cake into smoothies for instant chocolate thickness.
• Pulse into crumbs and press into a chocolate tart shell base.
• Rework crumbs into energy balls with nut butter and oats.

Frequently Asked Questions (FAQ)

Can I replace lentils with chickpeas?

You can, but expect a slightly different texture and flavor.

Chickpeas will create a denser crumb, so adjust liquids slightly and test baking time.

How much protein per slice?

Protein varies by portion size and brands, but you should expect more protein than a standard chocolate cake thanks to Soy Milk Protein Plus and lentils.

Is this cake vegan?

Yes if you use dairy-free yogurt and dark chocolate without milk solids.

I recommend checking labels to be sure.

Can kids eat this?

Absolutely.

Kids usually love the chocolate flavor and parents love the extra protein.

Just cut sugar if you’re watching intake.

Can I use another sweetener?

Yes.

Try maple syrup, honey (not vegan), or coconut sugar, but reduce liquid a touch when you use syrup.

Taste to balance sweetness.

Do I need a special pan?

Use an 8 or 9 inch round pan or an equivalent size pan.

I prefer nonstick but you can line with parchment for easy removal.

Can I make this gluten-free?

Yes.

Swap all-purpose flour for a 1:1 gluten-free baking flour blend.

Check that your protein powder and other ingredients state gluten-free to avoid surprises.

Conclusion

This chocolate protein cake hits the sweet spot: high protein, moist texture, and real chocolate taste.

If you want a similar reference recipe with nutrition details check Chocolate Protein Cake {71 Kcal Recipe} – MattsfitChef for another take.

Try the recipe, leave a comment, and drop a rating so I know how your batch turned out.

IMO, dessert that powers you wins.