This flour-free protein cake is a simple 1-bowl protein cake made without protein powder and stuffed with 14 grams of protein per serving. It is light, moist, low sugar, and perfect for achieving protein goals while enjoying sweet treats.
The entire recipe is right below, but don’t miss out on all the more tips, including process shots, ingredient swaps, tips and more!
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Preheat the oven to 350°F (180c°). Arrange 8-inch square bread with parchment. Fill the paper onto the paper and apply cooking oil spray. Please put it aside.
Add maple syrup, cottage cheese and eggs to a bowl of food processor. Blend until smooth – takes 20 seconds at high speed.
Add remaining ingredients: peanut butter, cocoa powder, baking powder
Mix again on medium high speed until a creamy, smooth chocolate batter forms. Stop the food processor several times, rub the sides of the bowl with a rubber spatula, remove any cocoa powder and repeat the blend consistently.
Add chocolate chips to add sweetness and pulse 2-3 times to incorporate.
Pour the prepared bread and bake at 350°F (180c°) for 35-40 minutes. Alternatively, clean and dry until the top is set and the pick is inserted into the center of the cake. If it gets too dark, cover the top of the pot with foil.
Cool in a cooling rack for 1 hour before slicing.
Note 2: Or low-fat cottage cheese.
Note 3: Use large eggs or make sure the batter is dry.
Note 4: Almond butter or sunflower seed butter can also be used.
Note 5: Highly recommended for improving sweetness.
Storage: Store cakes in a closed cake box in the fridge for up to 4 days or freeze for up to 1 month.
Serving: 1 slicecalorie: 249.7 kcal (12%)carbohydrates: 12.5 g (4%)fiber: 2.9 g (12%)Online carbs: 9.6 gprotein: 12.4 g (twenty five%)fat: 19.3 g (30%)Saturated fat: 4.4 g (28%)Polyunsaturated fat: 4.3 gJanuary Saturated 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 alternatives
To make this cake, you need only a handful of ingredients. Here’s how to choose these:

Maple Syrup – This liquid sweetener adds moisture and sweetness to the cake. Other liquid sweeteners can also be used, such as sugar-free maple syrup and agave syrup. Cottage cheese – This is a star ingredient, providing a substantial amount of protein and contributing to a wet texture. Low-fat cottage cheese also works. Big eggs – these combine ingredients and add structure to the cake. Using the correct size is important for proper consistency. Peanut Butter – This adds healthy fats, protein and rich flavor. Almond butter or sunflower seed butter is also a great option. Unsweetened cocoa powder – this provides a deep chocolate flavor. It also helps to balance the sweetness of other ingredients. Baking Powder – This inflating agent helps the cake rise and achieve a light, airy texture.
How to make a flourless protein cake
This recipe is very easy to put together. Here we take some photos.

Combine the wet ingredients in a large mixing bowl.

Blend until smooth and add remaining ingredients.

Blend again until smooth and transfer to a square baking pan.

Bake the cake for 350°F (180c°) or until set on top for 35-40 minutes.
Carine baking tips
Let me share some tips for the perfect cake.
Melted Chocolate Top – The batter isn’t too sweet, so sprinkle 1/4 cup chocolate chips on top of the cake right after you leave the oven. They melt beautifully and add extra sweetness with each bite. Sweet the batter – For a sweeter cake, incorporate coconut sugar or allulose into a 1/3 cup batter. Alternatively, stir in 1/2 cup of chocolate chips. Enhance with vanilla – add 1 teaspoon of butter to the batter and add an extra layer of flavor. Protein stuffed – This cake slice is served in a scoop of protein ice cream or small amounts of Greek yogurt for an even more expensive protein snack or dessert. Blend until smooth – Blend the wet ingredients (maple syrup, cottage cheese, eggs) to be completely smooth until completely smooth to avoid final cake chunks. Scrape the sides – Stop several times and rub the sides of the food processor bowl while blending the batter. This allows all cocoa powder to be incorporated for a consistent chocolate flavor and color. Don’t overcook – Bake the cake until the pick inserted in the center is clean and dry. Excessive baking can lead to dry cakes. If the tent is too fast – If the top of the cake starts to brown too quickly, cover the bread loosely with aluminum foil to prevent burning.

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About the author
Carine Claudepierre
Hello, I am Carine, Food Blogger, Author, Recipe Developer, Author of Cookbook and Founder of Sweet As Honey.
I have a Nutrition and Wellness Certification Certificate obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field comes from the chemistry and years of background following the low carb diet of keto. However, since my husband is vegan, I am also familiar with vegetarian and vegan dishes.
I now eat a more balanced meal that involves alternating keto and Mediterranean meals
Cooking and baking is my true passion. In fact, I share only a small portion of the recipe with something as sweet as honey. Most of them can be eaten by my husband and my two children before I have time to take a photo!
All of my recipes pride themselves on making sure that the triple tests are at least working and keeping them as accurate as possible.
Browse all recipes at Recipe Index.
I hope you too find your favorite recipe with sweet things like honey!