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An Incredibly Delicious Single-Serve Low-Carb & Low-Fat Dark Chocolate Protein Cake (Using Only Four Ingredients)

This recipe contains only four ingredients and man oh man, if you love dark chocolate as much as I do, it will set you on fire. It’s the kind of thing that you’d expect to be served in a restaurant after ordering the A Chocolate Lover’s Dream! A Moist and Rich Dark Chocolate Cake with  a Luxuriously Smooth Dark Chocolate Center… or something of the sort 😉 especially if you accompany it with vanilla (protein) ice cream! It’s seemingly Indulgent, but, when you look at its ingredients, you realize it’s actually pretty magical, packed as it is with chocolate antioxidants, phytosterols, and  protein ka…POW!


3/4 cup (pasteurized) liquid egg whites 
1/2 cup chocolate vegan protein powder (it’s a blend of veg protein powders that’s extremely chocolatey and smooth)
3/4 cup milk (I used Kara’s coconut but any will do)
2 tablespoons  100% cocoa powder


1. Blended together

2. One thing I want you to take in when you make this recipe is that cooking times matter. If you overcook the batter, you cakes will turn dry and not very nice. If you undercook the batter, inside coffee mugs (heat resistant ones) in the oven for, say, 8-10 minutes at 180 C (356 F), you’ll end up with the world’s most delicious protein hot chocolate!

Macros per Serving (out of 3):

25.3g protein
5.6g carbs
3.7g fat
0.06g fiber 

It’ll be thick, creamy, and mmmmmm, absolutely exquisite 😀 If you then cook the batter for longer, in little ramekins like I did for example, the batter will start cakeying up. To end up with a cakey puddings with a slightly creamy center, take them out after about 12-15 minutes. To end up with soft chocolate cakes like I did, you want to take them out of the oven after about 15-20 mins or as SOON as your knife comes out clean after stabbing them. Does this make sense? 

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14 Replies to “An Incredibly Delicious Single-Serve Low-Carb & Low-Fat Dark Chocolate Protein Cake (Using Only Four Ingredients)”

    • Awesome! Just keep an eye on it so it doesn’t overcook! Take it out while it’s still slightly wet in the center to allow for a consistency like mine (mushy and kind of creamy) 🙂

  1. Hi Anna trying this tonight, always have the issue with cups and weight, I have the American cups but when when I way half a cup of powder I get about 55grams..what best to go by? ( what do you do?!) xx

  2. The only thing that I’m concerned about is that I always thought you weren’t supposed to cook or heat up protein powder…. Is it okay to cook certain types??

  3. I used a vegan brown rice choc one by rawlicious – figured it was closer to the vegan one then my whey and I added a spoon of hemp and pea protein and squished it into the cup to pack it out – 55g!

  4. I’m dairy free and made it slightly different. I used “SunWarrior” protein instead of “Vegan Blend” because I can’t find the latter in the USA. It’s sweetened with stevia (which loses some sweetness when baked I find) and not super chocolaty, so I’ve added 2 tbsp of maple syrup to the mix and another tbsp of the cacao power. The consistency came out great but still not as sweet as I’ve hoped. Next time I’ll use even more maple syrup and cacao. Also, it rose a lot and spilled out of the mug so make sure to leave it about 25% empty and place over a cookie sheet just in case. Thanks for the recipe Anna!