Healthy High-Protein Chocolate Yogurt Cake
A moist, better-for-you chocolate cake made with oats, Greek yogurt and protein powder. Great as a snack, dessert or make-ahead breakfast.
Method
- 1.
Preheat the oven to 356°F. Grease or line a small cake tin for 2 serves, a 20 cm round tin for 4 serves, or a slightly larger tin for 6 serves.
- 2.
Blend the rolled oats into a flour if you want a smoother crumb, or leave them whole for a more rustic texture.
- 3.
In a large bowl, whisk together the oats, cocoa powder, protein powder, baking powder, cinnamon and salt.
- 4.
In a separate bowl, whisk the eggs, Greek yogurt, milk, honey and mashed banana until smooth.
- 5.
Fold the wet mixture into the dry ingredients until just combined. Stir through the dark chocolate.
- 6.
Pour the batter into the prepared tin and smooth the top.
- 7.
Bake for 25 to 35 minutes, depending on tin size, until the centre is set and a skewer comes out mostly clean.
Start checking a little earlier for smaller tins.
- 8.
Cool in the tin for 10 minutes, then transfer to a rack to cool before slicing.
Estimated Nutrition (per serve)
Score Breakdown 61/100
Macro Split
Health Insight
A decent recipe nutritionally with some room for improvement. Small tweaks could push this into the top tier.
- Well-portioned calorie count (230 per serve) — right in the sweet spot for a main meal.
- Healthy fat level (31% of calories) provides sustained energy without excess.
- Could use more fibre (4g per serve). Add vegetables, beans, or swap to wholegrain.
- Sugar is elevated (20g per serve). Check for hidden sugars in sauces or dressings.
Solid protein at 25% of calories. A good balance for a regular meal.
Store in an airtight container in the fridge for up to 4 days. For a lighter finish, top with extra Greek yogurt and fresh berries just before serving.
From Lazy Steven