EGGLESS HEALTHY CHOCOLATE PROTEIN CAKE

This Eggless Healthy Chocolate Protein Cake is my go-to when I am craving something rich, chocolatey, and completely guilt-free! Its made without maida or refined sugar, naturally sweetened with dates, and gets a protein boost from chocolate protein powder-so every bite is just as nourishing as it is delicious. The texture? Moist, fudgy, and absolutely decadent. Whether its a mid-day pick-me-up or a post-workout treat, this cake always hits the spot without any of the guilt!

WHAT YOU’LL LOVE ABOUT THIS

• No egg required
• Easy to make
• Protein rich
• Can be customised
• Healthier alternative

INGREDIENTS USED IN EGGLESS HEALTHY CHOCOLATE PROTEIN CAKE

DATES

Dates are a wonderful ingredient to use in baking, adding natural sweetness, moisture, and a unique flavor profile to various recipes like muffins, cookies, and cakes. Also they are packed with essential nutrients such as fiber, vitamins (including B vitamins), and minerals (such as potassium, magnesium, and copper). Adding dates to your cake not only enhances the nutritional profile but also contributes to the overall well-being of those enjoying the treat.

WHOLEWHEAT FLOUR

Wholewheat flour is heavier than the commonly used, all-purpose flour. This is why, all around the world, people widely use all-purpose flour to make baked goods. All-purpose flour being a lighter flour means that it gives fluffier desserts that are not heavy or dense. While using whole wheat flour, it becomes important to incorporate air into the other elements of the dessert. One definite way to do that is by making sure you sift your dry ingredients instead of just adding them in the bowl with the wet ingredients.  

OIL

Oil adds richness and tenderness to baked goods. It creates a tender crumb and a moist mouthfeel, contributing to the overall texture of the finished product. It also helps extend the shelf life of baked goods by retarding the staling process. Oil creates a barrier that slows down moisture loss, keeping the mango cake moist and fresh for a longer period. Any neutral, odour free oil works well for this dates and wholewheat cake recipe.

MILK

Milk is a liquid ingredient that adds moisture to baked goods. It contributes to the overall hydration of the dough or batter, keeping the final product moist and tender.I prefer using whole milk for this recipe but you can use any kind of milk as per your preference and nutritional needs. I have used Nestle toned milk for this recipe. Milk adds a creamy and slightly sweet flavor to baked goods. It enhances the overall taste profile and enriches the flavor of ingredients like flour, sugar, and fat.

LEAVENING AGENTS

Baking powder and baking soda are used in this cake recipe as raising agents. There are no other ingredients, as such, in this recipe that contributes to the rising of the cake and giving it a lighter crumb and texture. Hence, both of these leavening agents are added to the mango cake batter.

PROTEIN POWDER

Using protein powder in a chocolate protein cake not only increases the protein content but also enhances the overall flavor and texture. The chocolate protein powder deepens the cocoa richness, making the cake taste indulgent while keeping it nourishing. It also acts as a partial flour replacement, contributing to a soft and fudgy texture when balanced with moisture-rich ingredients like dates or yogurt.

COCOA POWDER

Cocoa powder is a key ingredient in a chocolate protein cake, enhancing both flavor and texture while keeping it naturally wholesome. It deepens the chocolate richness, complementing the protein powder for a more indulgent taste without the need for excessive sweeteners. Since the cake is sweetened with dates, cocoa powder adds a slight bitterness that balances the sweetness perfectly.

EQUIPMENT USED FOR MAKING EGGLESS HEALTHY CHOCOLATE PROTEIN CAKE

This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.

To mix all my ingredients together in, I’m using Borosil’s 100% Borosilicate Glass Bowl  which makes my baking process totally hassle free!

Not a single day goes in my kitchen when I don’t use a Silicon Spatula, this is the one I recommend.

A 5 inch cake tin to bake the cake .

OTHER RELATED RECIPES FROM THE BLOG

1. DATES AND WHOLEWHEAT CAKE
2. DATES AND WALNUT CAKE
3. COFFEE ALMOND CAKE

TIPS TO MAKE EGGLESS HEALTHY CHOCOLATE PROTEIN CAKE

1. Use a high-quality chocolate protein powder that blends well and complements the cocoa flavor without overpowering it. Avoid ones with artificial sweeteners if you prefer a natural taste.
2. Since dates are the primary sweetener, soak them in warm water or milk for 10-15 minutes before blending. This helps create a smooth batter and ensures natural sweetness spreads evenly.
3. Overmixing can lead to a dense texture. Mix the batter gently until just combined to keep the cake light yet rich.
4. Opt for soft, pitted dates like Medjool or Deglet Noor, which blend easily into a smooth paste.
5. Since protein powder affects baking time, start checking the cake a few minutes before the usual baking time to prevent overbaking and dryness.
6. The cake continues to set as it cools, so resist cutting into it immediately for the best texture.

If you like my Eggless Healthy chocolate protein Cake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!