Chocolate Protein Loaf

If you’re a chocolate lover who’s also after something with a little extra nutritional boost, then this chocolate protein loaf is the one for you! This recipe is boosted with a whole 3/4 cup of plant based protein powder… and no, it doesn’t taste grainy! 

This loaf is rich, chocolatey, indulgent and SO simple to throw together! It’s a perfect meal prep recipe to make sure that you have a healthy supply of sweet chocolatey goodness ready and waiting for the week ahead! This recipe can also be sliced and frozen, ready to pop into the toaster for a tasty and convenient snack! 

What will you need to make this chocolate protein loaf?

  • Olive oil: this recipe using olive oil in pace of butter to keep the cake diary free and plant based. As I’ve mentioned before, I love using olive oil in baking to create a super light and fluffy texture. I always recommend a light and milk variety, so to not overpower the other flavours. 
  • Cocoa powder: for any of my chocolate recipes, I like to use the highest quality cocoa powder that I can find for maximum decadence and rich chocolate flavour. 
  • Caster sugar: this recipe used caster sugar for sweetness. If you’d like to reduce the amount of refined sugar in this cake, you could try using a half and half sugar blend. 
  • Self raising flour: this recipe calls for self raising flour, which is what helps to create that beautiful rise and fluffy texture! I haven’t tested this recipe with a GF flour blend, so can’t confirm if this would work. 
  • Protein powder: as this recipe using quite a large quantity of protein powder, it’s important to select one you like and that works in baked goods. I’ve used a plant based pea protein blend in chocolate flavour. The product I’ve used is naturally sweetened and doesn’t contain any artificial ingredients! I find it bakes well and has a very fine consistency, so doesn’t weigh down the cake.  You can shop the exact one I’ve used here! 

Using protein powder in baking

Using protein powder in baking is something that can definitely be a bit hit and miss! We’ve all had at least one experience where we’ve ended up with grainy, crumbly bakes! Not very appetising to say the least! This is why I can’t stress enough the importance of finding a good protein powder! Some of my favourite brands to use in baking are: 

My Protein 

The Protein Works 

Optimum Nutrition 

Naked Nutrition 

Women’s Best 


why you need to make this recipe

  • It’s delicious and perfect for any chocolate lover!
  • Easy to make and doesn’t require any fancy equipment! 
  • Can be made in one bowl- always a positive when it comes to washing up! 
  • Has lots of added protein! 
  • This recipe is completely plant based! 
  • Is perfect for prepping for desserts for the week ahead! 
  • The perfect balance of indulgence and nutrition! 
  • Can be adapted for a reduced sugar version. 

Chocolate Protein Loaf

A deliciously moist and chocolatey protein loaf cake. Completely plant based and so simple to make!
Prep Time10 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: Baking


  • 1/2 cup olive oil
  • 1 cup caster sugar
  • 1/4 cup cocoa powder/ cacao
  • 1 cup self raising flour
  • 3/4 cup vegan chocolate protein powder
  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 1 pinch salt
  • 1 1/2 tsp baking powder
  • 1/3 cup chocolate chips (vegan)- optional


  • 100 g dark chocolate (make sure to use vegan if needed)
  • 1/3 cup vegan pouring cream


  • Preheat your oven to 180c fan and line a regular seized loaf pan with baking paper.
  • Add the soy milk and apple cider vinegar to a jug and stir to combine. Set these aside for 5 minute to allow these to thicken and curdle. This will form your vegan buttermilk.
  • In a large mixing bowl, combine the sugar and olive oil and cream these together using a wooden spoon. Once slightly pale and fluffy, stir in your buttermilk mixture.
  • Sift the dry ingredients and fold the wet and dry mixtures together until fully combined. Stir in your chocolate chips if using, then transfer the batter into your loaf pan. Bake for 40-45 minutes until cooked through. You should be able to insert a toothpick into your cake and this come out clean.
  • Allow your loaf to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack.
  • For the simple chocolate glaze, gently melt the dark chocolate in a double boiler. Remove from the heat and whisk in your cream. This should thicken and become beautifully glossy! Pour over your cooled cake and top with some fresh fruit!

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