High-Protein Chocolate Cake (Flourless & Sugar-Free)

High-Protein Chocolate Cake (Flourless & Sugar-Free)

As a passionate baker focused on nutritious desserts, I’ve perfected this protein-rich chocolate cake that satisfies sweet cravings while supporting health goals. This innovative recipe transforms simple, protein-packed ingredients into a decadent chocolate cake that’s perfect for athletes, fitness enthusiasts, or anyone seeking a healthier dessert option.

The Science Behind This Healthy Cake

The magic of this cake lies in its clever use of cottage cheese as the base. High in casein protein, cottage cheese creates a dense, creamy texture while providing excellent nutritional benefits. Combined with cocoa powder’s antioxidants and the binding properties of eggs, this cake achieves a rich, fudgy consistency without any flour or refined sugars.

Ingredients

Main Components:

200g (1⅓ cups) full-fat cottage cheese, room temperature

60ml (¼ cup) milk of choice (almond, regular, or other)

15g (1 tablespoon) unsweetened cocoa powder, plus extra for dusting

1 tablespoon stevia or preferred sugar substitute

1 large egg, room temperature

Detailed Instructions

Preparation Phase

Begin by positioning your oven rack in the center and preheating to 180°C/360°F. This temperature ensures even baking without drying out the protein-rich batter.

Prepare a 6-inch (15cm) round cake pan by lining it with parchment paper. For easy removal, leave some paper hanging over the edges.

Creating the Batter

In a high-powered blender, combine:

Room temperature cottage cheese (critical for smooth blending)

Your chosen milk

Unsweetened cocoa powder

Sweetener

Egg

Blend on high speed for 1-2 minutes, stopping to scrape down the sides as needed. The mixture should be completely smooth with no visible cottage cheese curds.

Baking Process

Pour the smooth batter into your prepared pan. The consistency should be similar to a thick smoothie.

Use a spatula to smooth the top, ensuring even baking.

Bake for 30-35 minutes. The cake is done when:

A toothpick inserted comes out mostly clean

The top appears set but still slightly soft

The edges begin to pull away from the pan

Finishing Touches

Allow the cake to cool completely in the pan. During this time, it will naturally settle and may sink slightly in the center – this is normal and creates a perfect well for extra cocoa dusting.

Once cooled to room temperature, transfer to the refrigerator for at least 2 hours. This resting period allows the proteins to set properly and develops a rich, fudgy texture.

Before serving, dust generously with additional cocoa powder using a fine-mesh sieve.

Pro Tips for Perfect Results

Temperature Matters: Room temperature ingredients blend more smoothly and create a better texture

Blending Technique: Blend until absolutely smooth – any cottage cheese lumps will affect the final texture

Don’t Overbake: The cake should still be slightly soft when removed from the oven

Cooling Process: Complete cooling is crucial for the best texture and flavor development

Storage Guidelines

Store in an airtight container in the refrigerator for up to 4 days

The cake actually improves in texture after 24 hours of chilling

Can be frozen for up to 1 month – wrap individual slices tightly

Nutritional Information

Per serving (cake serves 6):

Calories: 85

Protein: 9g

Fat: 3g

Carbohydrates: 4g

Fiber: 1g

Net Carbs: 3g

Sugar: 0g (not counting sugar alcohols from sweetener)

Total Time: 3 hours (including chilling)

Prep Time: 10 minutes

Cook Time: 35 minutes

Cooling Time: 2+ hours

Servings: 6 slices