Protein Cake Chocolate Lovers Will Crave

If you’re looking for a dreamy chocolate cake that’s not only delicious but also packed with a protein punch, you’ve come to the right place!

This recipe is a breeze to make thanks to the Simple Mills Chocolate Cake Mix and a little boost from Orgain Organic Chocolate Protein Powder. 

I have made this cake for just about every recent dinner party and gathering I have gone to.

Every time I get asked for the recipe.  Everyone is amazed and thrilled to find out that it's a low sugar and high protein cake. They rave about how yummy it is! 

Coffee & Cake pairing 

If you enjoy cake for breakfast,  then this cake recipe is sure to hit the spot!

I love to indulge in the mornings with a slice of this heavenly chocolate cake and pairing it with my morning cup of coffee. 

I recommend keeping the cup of coffee free of sugar to let this cake shine. Just add a 1/4 cup of steamed oat milk with your coffee for a perfect pairing! 

Wine & Cake Pairing 

For dinner parties, I love to pair this cake with a glass of Stoller 2018 History Canoe Ridge Vineyard Merlot. 

This cake and the History Merlot are a perfect pairing, truly a match made in heaven.

I hosted a wine tasting party, and when this duo came together, it was a crowd favorite.

This isn’t just any chocolate cake; it’s a protein-packed masterpiece!

The almond flour base from Simple Mills keeps it light and moist, while the Orgain protein powder adds a rich chocolatey depth (and sneaky nutrients!)

Ingredients you'll need for the chocolate protein cake

• 2 boxes Simple Mills Chocolate Cake Mix 2 boxes Simple Mills Chocolate Cake Mix

• 2 scoops Orgain Organic Chocolate Protein Powder (about 50g) Orgain Organic Protein Powder, Chocolate

• 3 large eggs (use apple sauce to make it vegan)

• 1/3 cup melted avocado oil 

• 1/2 cup unsweetened almond milk

• 1/2 cup water ( add 1tbs at a time to adjust consistency if too thick) 

• 1 tsp vanilla extract

• 1/4 tsp salt (optional, enhances flavor)

Ingredients you'll need for the chocolate buttercream frosting

• 2-3 Sticks of organic unsalted butter, softened (butter of your choice) 

• Ghirardelli's Unsweetened Ground Cocoa 100% Unsweetened Cocoa Powder

• 1 Cup Swerve Confectioners Sugar-Free Swerve Sweetener Powder, Confectioners

• 2 tbsp Orgain Organic Chocolate Protein Powder (optional) 

• 3-6 tbsp Califa Farms Heavy Whipping Almond Cream (adjust for desired consistency)

• 1 tsp vanilla extract

• A pinch of sea salt

PS. A Shopping list is linked at the bottom of this post to make gathering your ingredients easy

Making the cake directions:

1. Preheat & Prep Preheat your oven to 350°F (175°C). Grease and line three 6-inch cake pans with parchment paper. 

2. Mix It Up Start by mixing your liquids first. In a large mixing bowl, whisk together the eggs, avocado oil, almond milk, water, and vanilla extract until well combined. In a separate bowl, combine the Simple Mills Cake Mix, protein powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.

3. Bake to Perfection Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the frosting directions:

1. Whip It Good In a medium bowl, beat the room temp softened butter until creamy. Add the cocoa powder, powdered sugar, and protein powder, and mix until combined.

2. Adjust Consistency Gradually add heavy whipping almond milk cream , one tablespoon at a time, beating well after each addition, until the frosting reaches your desired spreadable consistency. Stir in the vanilla extract and a pinch of salt.

Bonus points for: 

• Let your cake layers cool completely before frosting. Warm cakes can make your frosting slide right off! 

• Use room-temperature ingredients for the frosting to ensure a smooth and creamy texture. I like to pull the butter out and let it sit on the counter while I prepare the cake. By time the cake is done and cooled, the butter is usually pretty soft and ready to work with. 

• Store any leftovers in an airtight container in the fridge for up to 4 days. Always cover your cake to keep it fresh and avoid getting stale. 

Shopping list

• 2 boxes Simple Mills Chocolate Cake Mix
• GHIRARDELLI Premium Baking Cocoa 100% Unsweetened Cocoa Powder
• Orgain Organic Protein Powder, Chocolate
• Swerve Sweetener Powder, Confectioners
• 6 Inch Cake Pan - Set of 3
• Glass Cake Stand with Dome Lid
• Watkins Pure Vanilla Extract
• Fine Ground Celtic Sea Salt
• Califia Farms - Heavy Whip Cream
• unsalted butter

• La Tourangelle, Avocado Oil