Goey Protein Chocolate Cake
- 45 min
- Serves 1
- 7 ingredients
20 minutes to prep, 25 to cook. A moist, protein‑packed chocolate cake that's quick to whip up and perfect for a post‑workout treat. The blend of oats, banana, and cacao delivers a rich flavor while keeping the carb count moderate, and a drizzle of 70% dark chocolate adds a satisfying finish.
See all 15 versions of chocolate cake, compared
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Method
Preheat the oven to 350°F (350°F).
Grease a standard 6‑inch (15 cm) cake tin with a thin layer of oil or non‑stick spray.
In a large mixing bowl, combine the grounded oats, cacao, protein powder, and baking powder; whisk to distribute evenly.
Mash the half banana until smooth, then add it together with the plant‑based milk to the dry ingredients.
Kitchen notes · Added by ReelsMeals: The banana is mashed smooth. Mix it into the dry ingredients with the milk.
Stir the mixture until a smooth, lump‑free batter forms, scraping the sides of the bowl as needed.
Kitchen notes · Added by ReelsMeals: The batter looks even and lump-free. Scrape the sides of the bowl as you stir.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the centre comes out clean.
Kitchen notes · Added by ReelsMeals: The centre passes the toothpick check. Check the centre before removing the cake.
Remove the cake from the oven and let it cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, melt the 70% dark chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth.
Kitchen notes · Added by ReelsMeals: The chocolate is smooth and fluid. Stir as it melts.
Drizzle the melted dark chocolate over the cooled cake, allowing it to set before serving.
Tips while you cook
- Whisk dry ingredients first
- Combine the grounded oats, cacao, protein powder, and baking powder before adding the wet ingredients.
- Cool in the tin briefly
- Allow the cake to rest in the tin for 5 minutes before transferring to a wire rack.
- Melt chocolate gently
- Melt the dark chocolate over a double boiler or in short microwave bursts, stirring until smooth.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Tom Senior made this.
The recipe comes from Tom Senior’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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Chocolate cake, 15 ways
14 creators posted their own. Most use all-purpose flour, granulated sugar, baking powder, milk and vanilla extract.
- Ridhima Mathur1 hr 15 min9 ingr.Only this one uses semi-sweet chocolate chips
- Fatima Chehab1 hr 15 min9 ingr.Oven
- Tom Senior45 min7 ingr.Only this one uses grounded oats, banana and cacao
- Dr Emily Prpa PhD1 hr 40 min13 ingr.Only this one uses sweet potato, ground almonds and tahini
- Lena Abraham1 hr 10 min17 ingr.Only this one uses strong black coffee, pure vanilla extract and semisweet chocolate chips
- Nahlahrsl50 min19 ingr.Only this one uses yogurt, hot water and instant coffee
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