Sometimes you just need something warm and chocolatey without the sugar crash. This mocha protein cake hits the spot every single time. It is rich, fluffy, and surprisingly easy to make. You can enjoy a decadent treat while reaching your protein goals. This recipe is perfect for your healthy reset this season.
You do not need to be an expert baker to master this. The ingredients are simple and likely already in your pantry. It delivers a deep coffee flavor that pairs perfectly with chocolate. It feels like a fancy coffee shop treat right at home. Let’s get baking and satisfy that craving today.
Why This Recipe Is a Winner
This recipe is a winner for busy mornings or post-workout snacks. It feels indulgent but is actually packed with nutrition. The high protein content keeps you full and satisfied for hours. It is a great way to enjoy dessert without any guilt.
The texture is light and airy, unlike many dense protein bakes. Using oat flour keeps it hearty and gluten-free for your family. It is a fantastic choice for a healthy reset after the holidays. Your guests will never guess this cake is sugar-free.
Simple Cooking Steps
Making this cake is as simple as whisking and baking. You start with a basic one-bowl batter for the base. While it bakes, you whip up the fluffy Dalgona frosting. Even if you are a beginner, this method is very doable. You will love how the airy foam sits on the chocolate cake.
Ingredients You’ll Need
Most of these items are pantry staples for the health-conscious cook. Using high-quality cocoa makes a big difference in the final taste.
- 120g Oat flour
- 60g Chocolate whey protein powder
- 25g Unsweetened cocoa powder
- 100g Granulated erythritol
- 5g Baking powder
- 5g Instant coffee granules
- 125g Non-fat Greek yogurt
- 120ml Liquid egg whites
- 120ml Unsweetened almond milk
- 5ml Vanilla extract
- 10g Instant coffee granules for frosting
- 30ml Hot water for frosting
- 25g Granulated erythritol for frosting
- 15g Vanilla whey protein powder for frosting
Step-by-Step Directions
- Preheat oven to 175°C (350°F) and grease an 8-inch round cake pan.
- In a large bowl, whisk together oat flour, chocolate protein powder, cocoa powder, 100g erythritol, baking powder, and 5g instant coffee.
- Add Greek yogurt, liquid egg whites, almond milk, and vanilla extract to the dry ingredients.
- Mix until a smooth, homogenous batter forms, ensuring no dry pockets remain.
- Pour batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool completely on a wire rack before frosting.
- In a separate narrow bowl, combine 10g instant coffee, hot water, and 25g erythritol.
- Using a hand mixer, whip the coffee mixture on high speed for 3 to 5 minutes until stiff, light-colored peaks form.
- Gently fold the 15g vanilla protein powder into the whipped coffee foam using a spatula to preserve aeration.
- Spread the protein Dalgona frosting over the cooled cake and serve immediately.
Best Ways to Enjoy It
Serve this mocha protein cake with a fresh cup of coffee. It looks beautiful on a simple white plate. You can add a few fresh berries for a bright pop of color. This is a great choice for a weekend brunch. Set the table, pour a drink, and enjoy a quiet moment.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. The cake stays moist for up to three days. For the best texture, add the frosting right before serving. If you must store frosted cake, keep it chilled. Reheat individual slices for 15 seconds in the microwave if desired. Enjoying it cold is also a delicious option.
Tips for Best Results
- Use a narrow bowl to whip the coffee frosting faster.
- Don’t skip sifting the cocoa powder to avoid bitter clumps.
- Avoid overmixing the batter to keep the cake texture light.
- Use room temperature yogurt for a much smoother batter.
- For a winter treat, add a dash of ground cinnamon.
- Ensure the cake is fully cool before adding the foam.
- Use a hand mixer for the stiffest Dalgona peaks possible.
Ways to Switch It Up
- Swap almond milk for cashew milk for extra creaminess.
- Use a plant-based protein powder for a dairy-free version.
- Add sugar-free chocolate chips to the batter for extra crunch.
- Use decaf instant coffee if you are sensitive to caffeine.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the cake the day before. Keep it wrapped tightly at room temperature. Always whip the frosting fresh for the best fluffy texture.
What if my frosting doesn’t form peaks?
Make sure your water is very hot when you start. Keep whipping on high speed for another minute or two. A narrow bowl helps the beaters incorporate more air.
Will my kids enjoy this mocha flavor?
Most kids love the chocolate base and the fun foam. If they dislike coffee, reduce the coffee granules in the batter. The chocolate flavor is very kid-friendly and satisfying.
I hope this mocha protein cake brings a little joy to your kitchen. It is the perfect way to satisfy a sweet tooth while staying on track. Happy baking and enjoy every bite!
— Alex
Mocha Protein Cake with Protein Dalgona Frosting
Ingredients
- 120 g Oat flour
- 60 g Chocolate whey protein powder
- 25 g Unsweetened cocoa powder
- 100 g Granulated erythritol
- 5 g Baking powder
- 5 g Instant coffee granules
- 125 g Non -fat Greek yogurt
- 120 ml Liquid egg whites
- 120 ml Unsweetened almond milk
- 5 ml Vanilla extract
- 10 g Instant coffee granules for frosting
- 30 ml Hot water for frosting
- 25 g Granulated erythritol for frosting
- 15 g Vanilla whey protein powder for frosting
Instructions
- Preheat oven to 175°C (350°F) and grease an 8-inch round cake pan.
- In a large bowl, whisk together oat flour, chocolate protein powder, cocoa powder, 100g erythritol, baking powder, and 5g instant coffee.
- Add Greek yogurt, liquid egg whites, almond milk, and vanilla extract to the dry ingredients.
- Mix until a smooth, homogenous batter forms, ensuring no dry pockets remain.
- Pour batter into the prepared pan and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow the cake to cool completely on a wire rack before frosting.
- In a separate narrow bowl, combine 10g instant coffee, hot water, and 25g erythritol.
- Using a hand mixer, whip the coffee mixture on high speed for 3 to 5 minutes until stiff, light-colored peaks form.
- Gently fold the 15g vanilla protein powder into the whipped coffee foam using a spatula to preserve aeration.
- Spread the protein Dalgona frosting over the cooled cake and serve immediately.
