I’m back, baby, this time with the most delicious Gluten-Free Protein Chocolate Cake with EXALT Vegan Protein. Packed with chocolatey flavour and 3.4g of protein per square, it won’t disappoint. I know, I know, it’s not Paleo, but I appreciate that sometimes people want a quick and easy recipe to make, and that’s what I went for here.

Let’s be honest: most vegan protein powders taste like you’re drinking sand blended with sad grass. Enter EXALT. They have completely ripped up the rulebook on plant-based nutrition…

Now, I’ve been affiliated with EXALT for a while now, and they’ve looked after me well: whilst I was recovering from cancer treatment last year, they sent me a whole bunch of free shit to throw down my feeding tube because I was determined not to use the glucose, seed oil-laden stuff the NHS prescribes. And honestly, I don’t know where I would have been without these guys. They continue to support me still, and I am eternally grateful.

So, I wanted to pay them back somehow, and I couldn’t think of anything better than sharing this wonderful recipe. Oh, and if you missed my Christmas Gizmo x Exalt post, you can check it out here. I think it might be the best thing I’ve ever made (besides this cake).

I’ll do a full post another time on my experience dealing with cancer treatment. For now, let’s focus on the product itself.

Disclaimer: Please note that this is a sponsored post. I was sent free products in return for an amazingly delicious recipe. Any payment I receive, I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly, to keep creating quality content for you all. I am an affiliate of Exalt, and if you purchase their products, I receive a small percentage of the sale. I am not influenced by the company in any way, and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me. 

The Liquid Fuel: EXALT Vegan Protein

Let’s be honest: most vegan protein powders taste like you’re drinking sand blended with sad grass. Enter EXALT. They have completely ripped up the rulebook on plant-based nutrition to create high-performance, raw, cold-pressed elixirs that actually taste incredible.

Whether you are smashing a brutal Brazilian Jiu Jitsu round, recovering from a heavy GMB mobility block, or just trying to survive a chaotic morning, their Vegan Protein range is the ultimate biological upgrade. It delivers clean, premium plant protein without the chalky texture, weird artificial fillers, or post-shake bloat. It is pure, nutrient-dense fuel disguised as a treat.

But where’s the fun in always guzzling down a shake, hey? If you’re looking for a little sweet treat with added protein, look no further than my Gluten-Free Protein Chocolate Cake. I use coconut sugar to sweeten and olive oil for a healthier fat option. If you wanted to, you could also use melted coconut oil, but it might result in a heavier cake. As always, there are vegan substitutions available. Please note that if you make this recipe with whey protein, you may need to use less milk in the recipe.

Anyway, enough of my rambling, here’s the recipe below…

Note: If you buy via any of the Exalt links in this post, you should automatically receive 10% off when checking out. If this doesn’t happen, please drop me a message via my contact form or DM me on IG.

Looking for more dessert inspiration? Click here for more. Oh, and if you want to keep up to date with my deliciousness, then sign up for my newsletter, and I’ll love you forever – who am I kidding? I already do!

Gluten-Free Protein Chocolate Cake

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

This Gluten-Free Protein Chocolate Cake with EXALT Vegan Protein is light and fluffy, packed full of flavour, and has 3.4g of protein per square.

Author: Greens of the Stone Age

Recipe type: Dessert

Serves: 16

Ingredients

• 110g-150g coconut sugar (depending on how sweet you like it)
• 105g gluten-free self-raising flour
• 40g EXALT Vegan or Whey Protein Powder (Vanilla)
• 30g cocoa powder
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp sea salt
• 2 large eggs
• 150ml strongly brewed coffee, cooled slightly
• 150ml whole milk or barista-style plant-based milk
• 100g olive oil
• 100g 80% dark chocolate
• Sprinkles or chopped nuts (optional)

Instructions

1. Grease and line a 20cm brownie tin. Pre-heat your oven to 180°C/Gas Mark 4.
2. In a large bowl, add the coconut sugar, self-raising flour, EXALT Protein Powder, cocoa powder, baking powder, bicarbonate of soda, and sea salt. Whisk until combined.
3. Add the eggs and whisk.
4. Gradually whisk in the coffee and milk, followed by the olive oil, until you get a nice smooth batter.
5. Transfer your batter to your lined tin and bake for 30 to 35 minutes until a skewer comes out clean when inserted into the middle.
6. Remove the tin from the oven, then place it on a tea towel onto an oven-safe surface.
7. Break the chocolate into individual squares, then leave to melt for 5 minutes.
8. Spread the chocolate with an offset spatula into an even layer, then add sprinkles or the topping of choice. Leave to cool in the tin until the chocolate is set.
9. Using a hot, damp knife, slice into 16 equal squares, being sure to wipe the knife between cuts and enjoy!

Notes

Utensils needed: Large mixing bowl, whisk, 20cm brown tin, oven.

Storage: Best stored in an airtight container in a cool, dark place. Consume within 3-5 days.

TIP: To make this vegan, substitute the eggs with 2 tsp milled chia or flaxseed in 100ml water. Leave to gel for 5 minutes, then add as instructed in step 3.

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