Chocolate Protein Cake (No Protein Powder, No Eggs, 10g Protein)

This Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Chocolate Protein Cake

This Chocolate Protein Cake is a simple dairy-free and egg-free dessert rich in protein from red lentils and made without protein powder, and topped with a rich chocolate frosting.

5 from 2 votes

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Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 403.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Red Split Lentils - soaked overnight (note 1)
• ▢ 1 cup Soy Milk Protein Plus - (note 2)
• ▢ ⅔ cup Dairy-Free Yogurt - (note 3)
• ▢ ½ cup Mild-Flavor Olive Oil - (note 4)
• ▢ 2 teaspoons Vanilla Extract
• ▢ 2 cups All-Purpose Flour - (note 5)
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ ⅔ cup Unrefined Cane Sugar - (note 6)
• ▢ 1 teaspoon Baking Soda
• ▢ 1 ¼ teaspoons Baking Powder

Date frosting (note 7)

• ▢ ½ cup Soy Milk Protein Plus
• ▢ 8 Medjool Dates
• ▢ 3 tablespoons Almond Butter
• ▢ ¾ cup Dark Chocolate
• ▢ 1 tablespoon Cocoa Powder

Instructions

• Before you start, note that due to the high-protein content, the crumb is slightly dryer than regular cake, and, you must add a frosting to enjoy it to the best. You can use the date frosting from the recipe, or my protein powder frosting (seen in pictures above),or simply serve with a dollop of yogurt.
• Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with lightly oiled parchment paper. Set aside.
• The day before, in a large bowl, add red split lentils, cover the lentils with cold tap water, and make sure you add a good 3 inches (10 cm) of water above the lentil level, as they absorb some during the night. Cover with a lid. Set aside overnight at room temperature.
• The next day, drain red lentils in a sieve, rinse with cold water. Place in a blender jug, milk, yogurt, oil, and vanilla extract.
• Blend on high speed until smooth, with no visible pieces of lentils remaining. Set aside.
• In a large mixing bowl, add all the dry ingredients: flour, cocoa powder, sugar, baking soda, and baking powder. Whisk until well combined.
• Bring back the jug with the blended lentils, and pour over the dry ingredients.
• Use a rubber spatula to gently stir and combine everything together until smooth and consistent.
• Pour the cake batter into the prepared pan.
• Bake in the center rack of the oven for 30-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the cake is baked, but still moist. Don't over-bake, or it will be very dry, due to the high amount of protein.
• Let the cake cool down for 5 minutes in the pan at room temperature, then on a cooling rack for 3 hours, or until it reaches room temperature, before frosting.

Frosting

• In a saucepan, add chocolate chips, almond butter, almond milk, and pitted dates.
• Bring to medium heat, and stir until the chocolate chips are melted. The dates won't dissolve, but the warm mixture softens the dates, and that's the goal of adding them to the pan now. It takes a few minutes to melt.
• Remove from the heat, pour into a food processor, add the cocoa powder, and process on high speed.
• Stop the food processor a few times, scrape down the bowl with a rubber spatula, and repeat until most of the dates are blended and turned into a smooth frosting – you will always have tiny bits of dates, and that's ok.
• Spread over the cooled cake.

Notes

Note 1: You must use red split lentils and soak them overnight to soften the lentils. The recipe doesn’t work with other varieties.

Note 2: I am using soy milk with added soy protein to boost the protein in the cake. You can use any milk you love for this recipe, like oat milk, almond milk, but the protein per serving will decrease with these options.

Note 3: Use a high-protein yogurt, like soy yogurt, to increase the protein per serving. Any yogurt will work, including Greek yogurt if you prefer to use dairy.

Note 4: You can’t swap or decrease oil; otherwise, the cake gets super dry. You can use any low-flavor oil you love.

Note 5: For a gluten-free option, use my gluten-free converter. The recipe won’t work with almond flour or coconut flour.

Note 6: You can use any granulated sugar, like coconut sugar, but you can’t use liquid sweeteners. You can cut down sugar to 1/2 cup for a low-sugar cake. Don’t use less of the cake tastes bitter.

Note 7: You must frost the cake or serve it with some kind of wet topping like yogurt. This is because the slices are high in protein, the crumb is a bit drier than regular cake, and the moisture of a topping balances the mixing moisture in the crumb, making each bite delicious.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cake in an airtight cake box in the fridge for up to 4 days.

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Nutrition

Serving: 1slice | Calories: 403.2kcal | Carbohydrates: 59.9g | Protein: 10g | Fat: 16.7g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 8.1g | Sodium: 139.8mg | Potassium: 372.4mg | Fiber: 8.9g | Sugar: 23.3g | Vitamin A: 29.7IU | Vitamin C: 2.3mg | Vitamin D: 0.2µg | Calcium: 82.1mg | Iron: 3.6mg | Magnesium: 62.8mg | Phosphorus: 158.9mg | Zinc: 1.3mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Red Split Lentils – This is the key ingredient for adding plant-based protein and fiber without using protein powder. You must soak them overnight so they soften and blend perfectly smooth.
• Soy Milk Protein Plus – This helps blend the lentils and adds even more protein to the cake. You can also use any plant-based milk you love, like oat milk or almond milk, though the final protein count will be a bit lower.
• Dairy-Free Yogurt – This adds moisture and a slight tang, which balances the sweetness. I recommend a high-protein option like soy yogurt, but any plain, unsweetened plant-based yogurt works.
• Mild-Flavor Olive Oil – This provides essential fat, which is crucial for keeping the crumb moist in such a high-protein cake. You can use any neutral-flavored oil you have, like avocado oil or canola oil.
• Vanilla Extract – This adds that classic, warm flavor that pairs so well with chocolate.
• All-Purpose Flour – This ingredient provides the main structure for the cake.
• Unsweetened Cocoa Powder – This gives the cake its deep, rich chocolate flavor.
• Unrefined Cane Sugar – This adds sweetness to balance the bitterness of the cocoa. Other granulated sugars like regular white sugar or coconut sugar are fine, too.
• Baking Soda – This leavening agent helps the cake rise and creates a lighter texture.
• Baking Powder – This is another leavening agent that works with the baking soda to give the cake its lift.
• Medjool Dates – For the frosting, these add natural sweetness and a lovely, subtle caramel flavor.
• Almond Butter – This makes the frosting creamy and helps it set. You can also use cashew butter, or sunflower seed butter for a nut-free version.
• Dark Chocolate – This is the base for the frosting’s rich chocolate flavor. I recommend using dairy-free chocolate chips or a chopped dark chocolate bar.
• Cocoa Powder – Adding this to the frosting just intensifies that chocolatey goodness.

How to Make Chocolate Protein Cake

Carine’s Baking Tips

Let me share a few more tips for a perfect cake.

• Must-Have Frosting – This cake has a lot of protein and fiber, which makes the crumb denser and a bit drier than a typical cake. You really need to serve it with the frosting, or at least a dollop of yogurt, to add moisture and get the best bite.
• Easy Add-Ins – For extra chocolate flavor, feel free to stir in 1/2 cup of dairy-free chocolate chips. Chopped walnuts or pecans also work great for a bit of crunch.
• Boost Protein – If you want to increase the protein even more, stir 1/2 cup of hemp seeds into the batter along with the dry ingredients.
• Frosting Swap – If you prefer a frosting that’s lower in calories but still high in protein, you can use my protein powder frosting instead of the date-sweetened one.
• Don’t Overbake – Keep a close eye on the cake. It’s done when the top is set and a toothpick inserted near the side comes out clean. The center might still have a few moist crumbs, which is perfect. Baking it too long will make it dry.
• Keep the Oil – The oil is crucial for moisture in this high-protein cake. Please don’t swap it for fruit puree or extra yogurt, or the texture will be very dry.

More Chocolate Cake Recipes

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