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Sliced high-protein loaf cake showing its moist and fluffy interior.

Double Espresso Chocolate Protein Loaf Cake

5 from 1 vote
A moist, bakery-style protein loaf with deep espresso flavor, a hint of chocolate, and a soft, sliceable crumb. Using a chocolate protein shake makes the loaf richer, while brewed espresso and instant espresso powder give it a bold coffeehouse taste.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups bread flour (240 g)
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 3 large eggs
  • 3/4 cup monk fruit sweetener 1:1 blend (150–165 g)
  • 1/2 cup neutral oil
  • 1 tbsp vanilla extract
  • 1 cup chocolate protein shake (240 mL)
  • 1/3 cup strongly brewed espresso or very strong coffee (80 mL)
  • 2 to 2 1/2 tbsp instant espresso powder
Optional
  • 2 tbsp mini chocolate chips
  • 1/2 tsp cinnamon
  • 1 batch espresso glaze for topping

Equipment

USA Pan Nonstick Standard Bread Loaf Pan
USA Pan Nonstick Standard Bread Loaf Pan
Kitchen Scale
Digital Kitchen Scale
Mixing Bowls
Mixing Bowls
Wire Rack
Wire Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together the bread flour, baking powder, baking soda, and salt. If using cinnamon, whisk it in here too.
  3. In a large bowl, whisk together the eggs, monk fruit sweetener, oil, vanilla, chocolate protein shake, brewed espresso or strong coffee, and instant espresso powder. Whisk until smooth. The batter will be thin, which is normal.
  4. Add the dry ingredients into the wet ingredients and stir gently until just combined. Do not overmix. Fold in the mini chocolate chips if using.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50 to 60 minutes, or until the center reaches 190–200°F, or a toothpick inserted in the center comes out with a few moist crumbs. If the top starts browning too quickly, loosely tent it with foil during the last 15 minutes.
  7. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack. Cool completely before slicing for the best texture.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 7gFat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04g

Notes

Double Espresso Chocolate Protein Loaf Cake Tips & Expert Strategy

WHEY VS CASEIN: If you ever choose to substitute the premade liquid shake with your own powder and milk mixture, remember that a Whey/Casein blend is essential for moisture and structure, whereas 100% Whey will be rubbery and dry out the cake.
TEXTURE EXPECTATION: This loaf is designed to be moist and dense, mimicking a high-quality coffeehouse pound cake. Using bread flour creates a strong framework so it stays sliceable and substantial.
THE MELLOWING EFFECT: Like most espresso-infused desserts, this cake is better later. Letting the cake sit overnight wrapped on the counter allows the intense coffee and chocolate notes to meld together, resulting in a deeper, smoother flavor the next morning.
FINISHING TOUCH: For the ultimate bakery experience, serve your slices slightly warmed with a light drizzle of espresso glaze or alongside your morning cappuccino to enhance the robust coffee notes.

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