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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180°C.
Combine dry ingredients in a mixing bowl.
Add wet ingredients to the dry mixture and fold in Greek yogurt, nut butter, and chocolate chunks.
Transfer the batter to a loaf tin and smooth the top.
Bake for 25–35 minutes or until a knife inserted into the center comes out clean.
Let the cake cool before slicing into 9 pieces.
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You can substitute almond flour with regular flour or oat flour if preferred.
Use any nut butter of your choice; chocolate peanut butter adds extra flavor.
Adjust the milk quantity to achieve a thick but pourable batter consistency.
For extra sweetness, drizzle honey or melted chocolate on top after baking.
Can I use a different type of protein powder?
Yes, you can use any whey or plant-based protein powder, but it may slightly alter the texture and flavor.
How do I know when the cake is done?
Insert a knife or skewer into the center; if it comes out clean, the cake is ready.
Can I make this cake dairy-free?
Yes, use a dairy-free yogurt and milk alternative, such as almond or coconut milk.
How should I store the cake?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I freeze the slices?
Yes, wrap individual slices in plastic wrap and freeze for up to a month. Thaw before eating.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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