This Flourless Protein Cake is an easy 1-bowl protein cake made without protein powder and packed with 14 grams of protein per serving. It’s light, moist, and low-sugar, perfect to help you reach your protein goals while enjoying a sweet treat.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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Preheat the oven to 350°F (180C°). Line an 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
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In the bowl of a food processor, add maple syrup, cottage cheese, and eggs. Blend until smooth – it takes 20 seconds on high speed.
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Add in the remaining ingredients: peanut butter, cocoa powder, and baking powder
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Blend again on medium-high speed until a creamy, smooth chocolate batter forms. Stop the food processor a few times, scrape down the sides of the bowl with a rubber spatula to bring down any cocoa powder, and repeat blending until consistent.
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Add chocolate chips to add sweetness and pulse 2-3 times to incorporate.
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Pour in the prepared pan and bake for 35-40 minutes at 350°F (180C°) or until the top is set and a pick inserted in the center of the cake comes out clean and dry. If it darkens too fast, cover the top of the pan with a piece of foil.
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Cool down on a cooling rack for 1 hour before slicing.
Note 2: Or low-fat cottage cheese.
Note 3: Make sure you use large eggs or the batter will be dry.
Note 4: You can also use almond butter or sunflower seed butter.
Note 5: Highly recommended for a boost of sweetness.
Storage: Store the cake in an airtight cake box in the fridge for up to 4 days or freeze it for up to 1 month.
Serving: 1 sliceCalories: 249.7 kcal (12%)Carbohydrates: 12.5 g (4%)Fiber: 2.9 g (12%)Net Carbs: 9.6 gProtein: 12.4 g (25%)Fat: 19.3 g (30%)Saturated Fat: 4.4 g (28%)Polyunsaturated Fat: 4.3 gMonounsaturated Fat: 9 gTrans Fat: 0.01 gCholesterol: 51 mg (17%)Sodium: 361.6 mg (16%)Potassium: 281.1 mg (8%)Sugar: 4.2 g (5%)Vitamin A: 104.3 IU (2%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.3 µg (2%)Calcium: 93.2 mg (9%)Iron: 1.4 mg (8%)Magnesium: 76.2 mg (19%)Zinc: 1.3 mg (9%)
Ingredients and Substitutions
You only need a handful of ingredients to make this cake. Here’s how to pick them.
- Maple Syrup – This liquid sweetener adds moisture and sweetness to the cake. You can also use other liquid sweeteners like sugar-free maple syrup or agave syrup.
- Cottage Cheese – This is the star ingredient, providing a significant amount of protein and contributing to a moist texture. Low-fat cottage cheese also works.
- Large Eggs – These bind the ingredients together and add structure to the cake. Using the correct size is important for the right consistency.
- Peanut Butter – This adds healthy fats, protein, and a rich flavor. Almond butter or sunflower seed butter are also great alternatives.
- Unsweetened Cocoa Powder – This provides a deep chocolate flavor. It also helps balance the sweetness of the other ingredients.
- Baking Powder – This leavening agent helps the cake rise and achieve a light and airy texture.
How to Make Flourless Protein Cake
This recipe is super simple to put together, here’s how in a few pics.
Combine the wet ingredients in a large mixing bowl.
Blend until smooth and add the rest of the ingredients.
Blend again until smooth and transfer to a square baking pan.
Bake the cake for 35-40 minutes at 350°F (180C°) or until the top is set.
Carine’s Baking Tips
Let me share a few more tips for a perfect cake.
- Top with Melting Chocolate – Since the batter isn’t overly sweet, sprinkle 1/4 cup of chocolate chips on top of the cake immediately after it comes out of the oven. They’ll melt beautifully and add extra sweetness to each bite.
- Sweeten the Batter – For a sweeter cake, incorporate 1/3 cup of coconut sugar or allulose into the batter. Alternatively, stir in 1/2 cup of chocolate chips.
- Enhance with Vanilla – Add a teaspoon of vanilla extract to the batter for an extra layer of flavor.
- Protein-Packed Serving – Serve slices of this cake with a scoop of protein ice cream or a dollop of Greek yogurt for an even higher protein snack or dessert.
- Blend Until Smooth – Ensure you blend the wet ingredients (maple syrup, cottage cheese, and eggs) in the food processor until completely smooth to avoid any lumps in the final cake.
- Scrape Down the Sides – While blending the batter, stop a few times to scrape down the sides of the food processor bowl. This ensures all the cocoa powder is incorporated for a consistent chocolate flavor and color.
- Don’t Over-Bake – Bake the cake until a pick inserted into the center comes out clean and dry. Over-baking can lead to a dry cake.
- Tent if Browning Too Fast – If the top of the cake starts to brown too quickly, loosely cover the pan with aluminum foil to prevent burning.
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About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!