This rich, decadent chocolate cake is gluten-free and packed with protein. Enjoy this guilt-free dessert that that packs 16g of protein per slice!

The story behind the name of this recipe came one afternoon I was hanging out with my friends.

I was experimenting with a new chocolate recipe and decided I wanted my friends to be the first ones to try it. After one bite, one of my friends said: “This is going to be death by chocolate cake.”

We all laughed and decided it was a good name for this delicious chocolate cake.

This double-layer chocolate cake with a creamy, protein-packed frosting is made with wholesome ingredients.

One bite of this chocolate cake and you won’t believe just how healthy it is. With only 263 calories per serving and 16 grams of protein, it will satisfy your cravings and keep you feeling full for a long time.

This recipe is perfect when you are looking for a sweet (healthy) treat or when you want to impress your guests.

Ingredients and Substitutes

DRY INGREDIENTS

Almond flour (1 cup) – You can also use oat flour (it’s higher in carbs) or another gluten-free option.

Vanilla protein powder (1/2 cup) – Swap with chocolate protein powder if you want a richer, chocolatey flavor. You can also use unflavored protein powder if you want to keep it neutral.

Cocoa powder (1/3 cup) – For a milder chocolate flavor, replace with carob powder. 

Cinnamon (1/2 tsp) – You can eliminate it or replace with nutmeg or a pinch of allspice if you want a warm twist.

Baking soda (1/2 tsp)

Salt (1/4 tsp)

Wet Ingredients

Eggs (2 large)

Greek yogurt (1/4 cup) – You can use silken tofu or coconut yogurt if you want a dairy-free option.

Honey (1/4 cup) – Replace with maple syrup, agave nectar, or a sugar-free alternative (like erythritol).

Water (1/4 cup)

Vanilla extract (1 tsp) – Swap with almond extract or a drop of chocolate extract for a unique twist.

How to Make Death by Chocolate Protein Cake

Step 1.Preheat your oven to 350°F and prepare a line of 2 8”-springform pans with parchment paper. Grab a medium bowl and add the dry ingredients.

Step 2. Give the dry ingredients a good stir.

Step 3. Grab a mixer bowl and add all the wet ingredients.

Step 4. Stir the ingredients until they are all combined.

Step 5. Slowly start adding the dry ingredients to the wet ones.

Step 6. You can use a mixer, but be sure not to overmix.

Step 7. Divide the batter into the springform pans.

Step 8. Place them in the oven and bake for 20-22 minutes. Make sure you place them side by side.

Step 9. While the sponges are in the oven, add all the ingredients of the frosting to a bowl.

Step 10. Mix everything thoroughly.

Step 11. When the sponges are all cooked, take them out of the oven and allow them to cool down completely.

Cover the first sponge with the frosting, then place the second sponge. Grab the rest of the frosting and cover the top and the sides.

You can use a spoon or, better yet, a spatula.

Step 12. Dust the top of the cake with cocoa powder and top it with some strawberry slices. Keep it in the fridge for 30 minutes or until it’s set.

How I Would Modify This Recipe

• Add Some Crunch: Mix a handful of chopped walnuts, pecans, cacao nibs, or dark chocolate chunks into the batter before baking.
• Extra Flavor: Try adding a teaspoon of instant espresso powder to the dry ingredients. This will deepen the chocolate flavor.
• Fruity Twist: Fold in some fresh raspberries or blueberries into the batter.

My Storage Tips

If you manage to have any leftovers, place them in an airtight container and keep them in the fridge for up to 5 days. To keep them for longer, wrap them in individual slices and keep them in the freezer for up to 3 months.

More Cake Recipes

• Peach Blueberry Cottage Cheese Cake
• Flourless Protein Cake with Strawberries
• Protein Raspberry Lemon Cake