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High Protein Chocolate Cake

High Protein Chocolate Cake

Moist, rich and utterly delicious; this indulgent chocolate cake tastes just as good as any sugar laden celebration cake you’ve had. Yet it is high in protein and free from refined flour!



  • Calories: 237kcal
  • Protein: 9.1g
  • Carbs: 15.4g
  • Fats: 4.7g


  1. Preheat your oven to 160’C and line an 8 inch cake tin with greaseproof paper.
  2. If you are using fresh pumpkin or squash and not the tinned variety then you’ll need to chop it into chunks and cook it in a heatproof bowl with a touch of water in the microwave on high for 8 minutes (or until its very soft).
  3. Remove the bowl from the microwave; drain any liquid off if there is any, and microwave for a further 3 minutes. You should then be able to mash it into a puree.
  4. In a separate bowl, combine the cinnamon, ground almonds, cocoa, baking powder and protein powder.
  5. In a 3rd bowl, whisk together the eggs, sweetener and vanilla extract.
  6. Bash the chocolate into small chucks and add it to the warm pumpkin puree and mix. Once the chocolate has mostly melted, add the egg mixture and beat until it’s fully incorporated before adding the dry ingredients. Mix this thoroughly.
  7. Spoon your cake mixture into the lined cake tin and bake for 30 – 35mins or until a knife comes out clean.
  8. Allow your cake to cool slightly before attempting to remove it from the tin.
Just £1.75

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