Protein-rich cakes
VITA Hazelnut Melt Cake
A rich, fudgy hazelnut cake with a silky sugar-free chocolate topping and chopped hazelnuts — only 170 kcal and ~9.5g protein per square. No white sugar, no white flour.
Protein
10g
Calories
170 kcal
Prep Time
10 min
Servings
12
Ingredients
- •4 large eggs
- •70 g allulose (or Monk Fruit / Stevia)
- •200 g 0% Greek protein yogurt
- •1 tbsp avocado oil
- •100 g roasted hazelnuts, finely ground
- •100 g oat flour
- •40 g vanilla whey protein isolate
- •2 tsp baking powder
- •1 tsp vanilla extract
- •Pinch of salt
- •60 g sugar-free chocolate
- •1 tsp coconut oil
- •10 g chopped roasted hazelnuts
Instructions
- 1Preheat oven to 165 °C / 330 °F. Line a 20 × 20 cm pan with parchment.
- 2Whisk eggs and allulose together until fluffy and pale.
- 3Mix in Greek yogurt, avocado oil, and vanilla.
- 4Fold in ground hazelnuts, oat flour, protein isolate, baking powder, and salt until just combined.
- 5Pour into the prepared pan and bake for 35–40 minutes, keeping the center slightly moist.
- 6Cool completely before adding the topping.
- 7Melt chocolate with coconut oil (microwave in 30-second bursts or a bain-marie) until smooth. Spread evenly over the cooled cake.
- 8Sprinkle with chopped roasted hazelnuts. Cut into 12 squares.
VITA Tips
- ✦Do not overbake — the cake should be slightly moist in the center when you pull it out; it firms up as it cools.
- ✦Finely grinding the hazelnuts (rather than roughly chopping) gives a softer, more tender crumb.