Protein Malted Chocolate Loaf Cake Recipe

This recipe creates a moist and delicious malted chocolate loaf cake, enhanced with protein powder for a healthier twist. The malted milk powder adds a unique, nostalgic flavor, while the chocolate provides a rich, indulgent experience.

Ingredients:

  • Dry Ingredients:
    • 1 1/2 cups all-purpose flour (or whole wheat pastry flour for a healthier option)
    • 1/2 cup unsweetened cocoa powder
    • 1/2 cup malted milk powder
    • 1/2 cup protein powder (whey, casein, or a plant-based blend – chocolate or vanilla works well)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
  • Wet Ingredients:
    • 1 cup unsweetened applesauce (or plain Greek yogurt for extra protein)
    • 1/2 cup granulated sugar (or your preferred sweetener, like stevia or erythritol)
    • 1/4 cup brown sugar (packed)
    • 1/2 cup milk (dairy or non-dairy)
    • 1/4 cup melted coconut oil (or unsalted butter)
    • 2 large eggs (or flax eggs for a vegan version)
    • 1 teaspoon vanilla extract
    • 1/4 cup strong brewed coffee (optional, enhances chocolate flavor)
  • Optional Toppings:
    • Chocolate chips
    • Malted milk balls
    • Chocolate glaze

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease and flour a standard loaf pan (9×5 inches) or line it with parchment paper.
  2. Combine Dry Ingredients:
    • In a large bowl, whisk together the flour, cocoa powder, malted milk powder, protein powder, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    • In a separate bowl, whisk together the applesauce (or Greek yogurt), granulated sugar, brown sugar, milk, melted coconut oil (or butter), eggs (or flax eggs), vanilla extract, and coffee (if using).
  4. Combine Wet and Dry:
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Add Toppings (Optional):
    • Fold in chocolate chips if desired.
  6. Bake:
    • Pour the batter into the prepared loaf pan.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  
  7. Cool:
    • Let the loaf cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  8. Glaze (Optional):
    • If desired, drizzle with a chocolate glaze or sprinkle with malted milk balls once cooled.
  9. Serve:
    • Slice and enjoy your protein-packed malted chocolate loaf cake!

Notes:

  • Adjust the amount of sweetener to your preference.
  • For a richer chocolate flavor, use dark cocoa powder.
  • Protein powder can sometimes dry out baked goods, so ensure you have enough moisture in your wet ingredients. The applesauce and oil help with this.  
  • Storing: store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week.
  • For a vegan version, ensure all ingredients are vegan, and use a suitable egg replacer.
  • If using a very sweet protein powder, you may want to reduce the amount of sugar in the recipe.

Enjoy baking!

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