The Best Chocolate Protein Cake on Planet Earth


Now, this cake? It has a secret, a secret that NO ONE could guess by looking or tasting it.


When I tell you what it is, you’ll be like, “yeah right; I bet that I would have found out by myself after eating it.” Honestly, there’s no way you would. Not unless you cheated and someone told you in advance and you pretended ignorance while knowing the truth all along. But there’s shame in that, you know? In the long-run, your heart catches up to your brain so feigning ignorance would probably not be the best way forward.

Anyways, I digress.

This cake features no flour, no butter, no oil, no empty calories whatsoever.


This cake is brimming with protein and super healthy ingredients: iron, vitamins, zinc,  folate, fibre… and it tastes like REGULAR CHOCOLATE CAKE!

Listen. I’m just going to cut to the chase here, OK? Because no one likes a waffler and you’re here for the goods, so let me deliver:

The backbone of this cake,

It’s skeleton if you may,

The thing that gives this cake its


Its moist, cakey, and insanely healthy body is:



Beans! Black beans.

Black beans are like ninjas here, seriously, you can’t see them, you can’t taste them (errrr…) but POW!!!!! They’re there winning fights and creating a hailstorm of win. epicness.

The cake itself is so soft, so light, it practically melts in your mouth! Honestly, if you are you going flag up and print ONE recipe this month, I want this to be it.

I’m going to give you the ingredients in grams. If you want them translated into cups, just drop me a note in the comments below and I’ll calculate them for ya! Otherwise you can consult this handy little guide? Anyways, apologies I didn’t use cups here, I normally do but I lent my measuring cups to a friend and then… alas, had no patience to wait for her to give them back. The cake was calling me.


1 drained can (320g) of unsalted black beans
25g coconut syrup (or date syrup)
27g agave syrup (see note below for lower-carb options)
3.5g baking soda
46g cocoa powder
155ml liquid egg whites
28.5g pea protein
90g almond milk
95g ground almonds
8g toffee stevia
12 small pieces of dark chocolate, I used 90% (for dunking into the cake once it’s warm; this is optional but gorgeous!)


1. Blend it all together, except for the dark chocolate pieces.
2. Bake in a small silicone brownie tray at 160 C (320 F) for about 25-30 minutes or until your knife comes out clean.
3. When your cake comes out, cut it into squares and ‘stab’ each piece with a piece of dark chocolate. This is optional but adds a great dimension to the final product!


If you wanted to sub the pea protein with whey, please don’t! Because the consistency of whey vs pea is VERY VERY VERY different. That goes for the consistency of whey vs. all veggie powders really! So please don’t try it or, if you do, know that your cake will come out like a soup :-)

If you want to lower the carb-count of your cake, go ahead and use granulated stevia instead of the agave syrup! You *could* also sub the coconut syrup but I think that you having either the syrup or the agave adds a nice texture to the cake. Your call!