Ultimate Protein Chocolate Cake

A slice of this awesome chocolate cake might seem super indulgent, but – at more than a whopping 19 grams of protein and less than 250 calories per slice – it won’t affect your fitness goals. Tinned black beans might seem like a surprising addition, but take my word for it – they make the cake really moist and add protein and fibre, making it super healthy, too.

This delicious recipe, like all the recipes is from my new book, is under 600 calories per serving. Healthier, Happier, Tastier will be released on 14th April and available to pre-order now for under £10. Click here for the recipe.

Ultimate Protein Chocolate Cake


SERVES 10 60g dark chocolate 30g white chocolate 1 x 400g tin black beans, drained and rinsed 4 large eggs 90g cocoa powder (unsweetened) 4 tbsp ground almonds 3 tbsp golden caster sugar 1 tbsp sugar-free maple syrup 4 tbsp granulated sweetener 60g low-fat spread, melted 2 tsp vanilla extract 1 tsp baking powder 1⁄2 tsp bicarbonate of soda 300g extra-light cream cheese 50g chocolate protein powder 1 tbsp powdered sweetener


  1. Start by melting the dark chocolate in a bowl in the microwave for 30-second blasts, until smooth. In another bowl, do the same with the white chocolate.

  2. Line a baking tray with non-stick baking paper. Pour over the dark chocolate and pour evenly over the tray to form a roughly shaped, thin sheet of chocolate. Drop dollops of the white chocolate over the top and swirl with a toothpick to marble the two together. Refrigerate while you make the cake.

  3. Preheat the oven to 180°C/160°C Fan/Gas 4. Line an 18cm round cake tin around the base and sides with non-stick baking paper.

  4. Place the black beans, eggs, 60g of the cocoa powder, ground almonds, golden caster sugar, sugar-free maple syrup, granulated sweetener, low-fat spread, vanilla extract, baking powder and bicarbonate of soda in a food processor and blitz, until smooth.

  5. Pour the mixture into the prepared cake tin and bake for 30–35 minutes, until it is cooked and the surface springs back when pressed.

  6. While the cake is cooling, prepare the topping by whipping together the remaining 30g cocoa powder, cream cheese, protein powder and powdered sweetener.

  7. Once the cake has cooled, top with the chocolate frosting. Break the chilled chocolate sheet into randomly sized shards and stick into the top of the cake at different angles.

Nutritional information

Per serving: Carbs: 22g Calories: 241 Fat: 15g Protein: 19.3g

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