Moist chocolate protein cake

Serves: 8 slices
Cook Time: 25–35 mins

BOTANIKA BLENDS RECIPES

Ingredients

Dry stuff:

➕ 1 cup almond meal
➕ 3 tbsp Chocolate Cake Batter protein
➕ 30 g (about 1/3 cup) unsweetened cocoa
➕ 1 ½ tsp baking powder
➕ Pinch of salt
➕ Optional: Dark choccy chips or chunks for extra fun

Wet stuff:

➕ 180 g (¾ cup) Greek or coconut yoghurt
➕ 70 g (⅓ cup) agave syrup
➕ 60 ml (¼ cup) milk of choice — splash in more if needed
➕ 1 tsp vanilla extract

Top it off with:

➕ Natural peanut butter, for that cheeky swirl

Chocolate Cake Batter Plant Protein - Botanika Blends

PLANT PROTEIN - CHOCOLATE CAKE BATTER

~~$49.95~~ $37.46+

SAMPLE PLANT PROTEIN - CHOCOLATE CAKE BATTER

~~$4.95~~ $1.98

Craving something sweet that doesn’t wreck your macros? Say g’day to your new fave treat — a rich, fudgy protein-packed choccy loaf with a peanut butter swirl that hits all the right spots 😮💨 Whether you’re post-workout, pre-work binge, or just vibin’ with a cuppa, this one’s a keeper. Wholesome ingredients, no weird stuff — just good vibes and good gains 💪

Let’s bake:

Fire up ya oven to 180°C and line a 20 cm loaf tin with baking paper.
In a bowl, mix yoghurt, agave, vanilla, cocoa, and salt ‘til smooth and dreamy.
Stir in almond meal, protein powder, and baking powder. Add a splash more milk if she’s looking a bit dry.
Fold through choc chips if you’re feelin’ fancy.
Pour the batter in, smooth the top like a pro.
Dollop peanut butter over the top and swirl with a knife or skewer. Go wild.
Bake 25–35 mins or ‘til a skewer comes out with moist crumbs.
Cool it, slice it, and try not to smash the whole thing in one sitting 🤤

Recipe by @Rebekah Leah

FAQ – Let’s Clear Things Up

Absolutely! Just swap the Greek yoghurt for coconut yoghurt and use plant-based milk. Too easy.
Store it in the fridge for up to 5 days — if it lasts that long. You can also freeze slices for later!
You can, but Botanika Blends gives it that unbeatable cake batter flavour. Other brands might change the texture or sweetness.
Think rich, moist, and dense with gooey bits — especially if you go heavy on the choc chunks. It’s like a brownie’s buff cousin.

Absolutely! Just swap the Greek yoghurt for coconut yoghurt and use plant-based milk. Too easy.
You can, but Botanika Blends gives it that unbeatable cake batter flavour. Other brands might change the texture or sweetness.

Store it in the fridge for up to 5 days — if it lasts that long. You can also freeze slices for later!
Think rich, moist, and dense with gooey bits — especially if you go heavy on the choc chunks. It’s like a brownie’s buff cousin.

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