Description

This Chocolate Protein Cake is a moist and rich dessert that cleverly incorporates plant-based protein from red split lentils and soy milk. It offers a deliciously indulgent chocolate flavor balanced with wholesome ingredients and is topped with a luscious date-chocolate frosting made from Medjool dates, almond butter, and dark chocolate. Perfect for those seeking a high-protein, dairy-free treat that doesn’t compromise on taste.

Ingredients

Main Cake Ingredients

1 cup Red Split Lentils – soaked overnight
1 cup Soy Milk Protein Plus
⅔ cup Dairy-Free Yogurt
½ cup Mild-Flavor Olive Oil
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
⅔ cup Unrefined Cane Sugar
1 teaspoon Baking Soda
1 ¼ teaspoons Baking Powder
½ cup Soy Milk Protein Plus (additional)

Date-Chocolate Frosting

8 Medjool Dates (pitted)
3 tablespoons Almond Butter
¾ cup Dark Chocolate
1 tablespoon Cocoa Powder

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Instructions

Prepare Lentil Mixture: Soak red split lentils overnight to soften. Drain the lentils and blend them with 1 cup of Soy Milk Protein Plus, dairy-free yogurt, mild-flavor olive oil, and vanilla extract until smooth and creamy, creating the wet base for the cake.
Combine Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, unsweetened cocoa powder, unrefined cane sugar, baking soda, and baking powder, ensuring all dry ingredients are evenly incorporated.
Mix Batter & Bake: Pour the wet lentil mixture into the dry ingredients. Add the additional ½ cup Soy Milk Protein Plus and mix gently until a uniform batter forms. Pour the batter into a prepared cake pan and bake in a preheated oven at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare Frosting: Melt dark chocolate gently and blend it with soy milk and cocoa powder. Add pitted Medjool dates and almond butter to the mixture and blend until smooth and creamy, creating a rich and nutritious frosting.
Frost Cake: Once the cake has completely cooled, spread the date-chocolate frosting evenly over the top to finish your decadent high-protein chocolate cake.

Notes

Soaking lentils overnight is essential to achieve a smooth batter and optimal texture.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
Use vegan dark chocolate to keep the recipe dairy-free.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can be served chilled or at room temperature for best flavor.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Vegetarian-American Fusion