Best High-Protein Low-Calorie Chocolate Cake (2-Layer)

Why you'll love it

• 209 calories and ~20 g protein per slice (10 slices).
• Surprisingly fluffy crumb-not gummy or dense.
• Simple pantry ingredients + a fat-free protein frosting.

Ingredients

Cake (2 layers; makes 10 slices)

• 6 large eggs
• 300 g granulated zero-cal sweetener (sugar substitute)
• 300 g plain nonfat Greek yogurt
• 150 g all-purpose flour
• 95 g unsweetened cocoa powder
• 2 tablespoon baking powder

Protein Frosting (fat-free)

• 907 g (32 oz tub) plain nonfat Greek yogurt (see notes for sweeter option)
• 1 family-size box sugar-free chocolate instant pudding mix (≈42 g)

Step-by-step

Step 1 - Prep pans & oven

Preheat oven to 360°F (182°C). Line two 8-9 inch round pans with parchment and lightly spray the sides.

Step 2 - Whip eggs + sweetener

In a large bowl, beat eggs + granulated sweetener on medium-high until very light and fluffy (3-4 minutes).

Step 3 - Add yogurt

Whisk in Greek yogurt until smooth.

Step 4 - Dry mix

In a separate bowl, whisk flour, cocoa, baking powder to break up lumps. Fold the dry mix into the wet batter just until combined-don't overmix.

Step 5 - Bake

Divide batter evenly between pans. Bake about 18-24 minutes (start checking at 18). A toothpick should come out clean or with a few moist crumbs.

Step 6 - Cool completely

Cool 10 minutes in pans, then turn out to a rack and cool fully before frosting.

Step 7 - Make the protein frosting

In a bowl, whisk Greek yogurt and sugar-free chocolate pudding mix until thick and fluffy (1-2 minutes). Chill 10-15 minutes to set.

Step 8 - Frost & serve

Spread half the frosting on the first layer, top with the second layer, then cover the top and sides with the remaining frosting. Slice into 10.

Substitutions & tips

• Frosting sweetness: If you're not into tart yogurt frostings, use Oikos Triple Zero Vanilla for the frosting-it's sweeter and less tangy.
• Use all the frosting: Macros assume 100% of the frosting is used.
• Sweetener: Any granulated zero-cal blend works (monk fruit/erythritol, allulose blend, etc.).
• Texture cues: Batter should be pourable but not thin. Overbaking dries crumb; pull when a toothpick shows just a few moist crumbs.

Storage

• Keep covered in the fridge up to 4 days.
• For clean slices, chill at least 30-60 minutes after frosting.

FAQs

• Can I bake as cupcakes? Yes-bake at 350-360°F for 12-16 minutes; start checking at 12.
• Can I freeze the layers? Yes. Wrap unfrosted layers tightly and freeze up to 2 months. Thaw in the fridge, then frost.

Nutrition (estimate)

Per slice (1/10 of cake): ~209 kcal • 20 g protein • 56 g carbs • 5 g fat • 4 g fiber
Numbers assume nonfat Greek yogurt and that all frosting is used; values vary with brands.Recipe credit: inspired by @Veera / Weight Loss with Veera.