Chocolate, Almond Butter & Vanilla Protein Cake

Chocolate, Almond Butter & Vanilla Protein Cake

This gluten free, refined sugar free, dairy free and low FODMAP chocolate cake recipe is the 2nd recipe I have created for the lovely people at The Good Guru in honour of Coeliac Week 2017 (8-14th May). I actually intended to make brownies but accidentally mixed baking powder into the dry ingredients without thinking (a brownie no-no!) so messed around with the quantities to instead create a amazingly fudgy chocolate cake! I took it into work to share with my colleagues and it was really popular.

When adding protein powder into baked recipe I have noticed that it helps create a lighter cake so loved the idea of adding it to a chocolate cake recipe as they can often turn out to be rich and heavy. So if you are a chocolate cake fan, like myself, then this one is definitely worth a try!

Makes 12-16


75g melted coconut oil

90ml maple syrup

260ml unsweetened almond milk

3 large eggs

100g smooth almond butter

95g ground almonds

60g The Good Guru vegan vanilla protein powder

80g cacao powder

35g buckwheat flour

40g rice flour

2 tsp gluten free baking powder

50g dairy & refined sugar free dark chocolate, roughly chopped

For the chocolate frosting:

90g coconut oil (soft, not melted)

25g vegan vanilla protein powder

25g cacao powder

1 tbsp maple syrup

2 tbsp cacao nibs


  • Preheat the oven to 160oc and lightly grease and line a square brownie tin with greaseproof paper (mine measures 7×7 inches)
  • Mix the protein powder, baking powder, cacao, buckwheat flour and rice flour together in a large bowl
  • Add the coconut oil, maple syrup, almond milk, eggs and almond butter to a blender or food processor and pulse 2-3 times until the mixture is smooth
  • Pour the wet ingredients into the bowl of dry ingredients and combine until you are left with a smooth batter
  • Stir through the roughly chopped chocolate then pour the batter into the lined brownie tin
  • Bake for 30-40 minutes until the cake has risen and a skewer comes out clean
  • Leave the cake to cool in the tin for 15 minutes before moving it to a cooling rack
  • When the cake has cooled you can prepare the frosting
  • Simply whisk all the ingredients together until thick and creamy (the longer you do this the creamier it will be)
  • Spread the frosting over the top of the cooled cake then sprinkle over the cacao nibs
  • Cut the cake into squares before storing them in an airtight container


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