Chocolate Brownie Protein Cake

Chocolate Brownie Protein Cake

Preparation Time: 10 minutes. Bake time: 20 minutes. Cut into 9 squares.


  • 5 tbsp butter

  • 1/2 c coconut sugar

  • 1/4 c maple syrup

  • 1/2 c canned pumpkin

  • 7 oz (200 g) 70% dark chocolate bar, broke into pieces

  • 2 eggs

  • 1 tsp vanilla

  • 1 tbsp cocoa powder

  • 3 tbsp cornstarch

  • 1/2 tsp baking soda

  • 1 scoop Eidopro Protein Powder


Preheat oven to 325 degrees. In a medium pot, melt butter over low-medium heat. Stir in sugar, syrup and pumpkin. Add chocolate bar pieces and continue stirring until melted completely. Remove from heat and stir in eggs and vanilla. Using a sieve, shake in cocoa powder, cornstarch and baking soda. Continue stirring and add Eidopro Protein Powder. Beat with electric mixer or stir vigorously with wooden spoon for 2 minutes. Mixture should be shiny and free of lumps. Pour into prepared 9 inch square baking dish. Bake for 15-20 minutes. Cake will rise slightly and be firm in the center (although still very moist). Cool on wire rack. Ice, or serve with Greek yogurt and berries.

This flourless chocolate cake is surprisingly light and moist. Made with 70% dark chocolate and no flour or flour substitutes it is a cross between a brownie and a cake.

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