HIGH PROTEIN CAKE-Chocolate Chip Soy Cake

We all love a taste of something sweet! If we can add a bit of health to our sweet creations, it would be magical !!

Chocolate chip muffins are baked daily at my cakery.A buttery soft, toothsome cake with chocolate chips in every bite! These cakey Muffins are very, very moreish.The combination of vanilla cake crumb with minuscule bursts of pure chocolate bits is luring enough to ask for more.

I decided to turn my favorite chocolate chip cake/muffin recipe into a healthier version by adding soy flour.Soy is a protein-rich substitute for regular all-purpose or whole wheat flour.It is an essentially healthy food supplement for women and growing children.In baked goods Soy adds tenderness and moisture to the cake, enhancing its keeping quality.If you use defatted soy flour or medium fat soy flour, it lowers the saturated fat or cholesterol content in the baked product.This high protein cake is moist and flavorsome.The addition of cocoa camouflages any deceiving aroma of the soy flour.

Why add soy flour?

Frankly, it is filling and a great way to kill a sweet craving for people(like me 🙂 ) on a high protein diet.

It is the sneaky way to make children eat more protein too.

Benefits of soy flour

Contains all amino acids essential for human nutrition

Has essential heart friendly Omega 3 fats

Rich in mineral content contains calcium, magnesium, iron, phosphorous

Source of dietary fiber

Includes Vitamins E, D, K, B3 and M5

Contains isoflavones which are helpful in reducing risk of various cancers, heart diseases, and Osteoporosis

Creating the recipe and making the cake was fairly easy.But what got me nervous was serving this to the kids.

Along with the cake, I baked a few chocolate chip muffins and put them to the “KIDS TEST”.

Back from school, I served freshly made muffins with chilled milk to my hungry boys.

Soya flour infused chocolate chip muffins with a jug of cold milk
Soy flour infused chocolate chip muffins with a jug of cold milk

I waited impatiently for their reaction.

The kids loved every bite of the delectable muffins and finished them in one go.

Phew !!! I passed with flying colors, in what every mother secretly fears…..the “KIDS TEST”.

When your child finishes the gourmet or adventurous creation you cooked, swiftly and happily….congratulate yourself and smile, please ! You have surpassed the “KIDS TEST “.

Now, since this recipe is an addictive addition to my Baking Table, I have made these muffins regularly, intensified with self-made Peanut butter  or Peanutella frosting.

Ahaa ! Before you could ask out loud, I would like to mention, the recipe for these follows!


Ganached cupcakes with self made peanut butter and chocolate peanut butter
Ganache cupcakes with self-made peanut butter and chocolate peanut butter
Freshly baked Soy chocolate chip cake
Freshly baked Soy chocolate chip cake
Dry ingredients
Mix in all dry ingredients
Measured butter
Start with room temperature butter
Mix the butter and sugar well
Cream the butter and sugar well
Add eggs
Blend in eggs
Flavour with vanilla extract
Flavor with vanilla extract
Fold in the dry ingredients
Fold in the dry ingredients in three parts
Add milk and fold the batter
Add milk alternately and fold the batter
Throw in chocolate chips..lots of them
Throw in chocolate chips..lots of them
Sprinkle in chocolate chips and pour batter in greased pan
Spread batter in greased pan/bowl and sprinkle with chips
Dunk largish chocolate chunks in the batter
Place chocolate chunks on the batter
Insert largish pieces of chocolate chunks
Dunk largish pieces of chocolate chunks into the cake batter
Arrived from the oven
Arrived from the oven
Chocolate chips and chunks add to the glamour of the cake
Chocolate chips and chunks add to the glamor of the cake
Jug of cold milk served with cake or cookies is always a hit with kids !
Jug of cold milk served with cake or cookies is always a hit with kids!




Soy flour80 gms  /1 cup loosely packed

Whole-wheat flour 100 gms/ 3/4th cup loosely packed

Baking powder 2 tsp

Cocoa 2 tbsp

Butter 150 gms

Caster sugar 190 gms/1 cup

Eggs 2

Vanilla extract 1 1/2 tsp

Soy milk/milk 1/2 cup

Chocolate chips 150 gms

Chocolate, pure 100 gms

Method :

  • Grease and line an 8-inch tin or pan
  • Preheat oven to 170 degrees Celsius
  • Sieve flours separately and keep aside
  • Cut chocolate into chunks
  • Mix all dry ingredients, except sugar in a plate
  • Cream butter and sugar till fluffy
  • Add eggs, one at a time and whisk well
  • Add vanilla extract,blend
  • Start adding the flour mixture to the butter mixture in three equal parts
  • Add soy milk/milk into the cake batter in two parts, alternating with flour mixture
  • Keep whisking the batter lightly with every addition
  • Fold in three-fourths of the chocolate chips into the cake batter
  • Pour batter in lined tin
  • Sprinkle generously with chocolate chips
  • Carefully place chocolate chunks throughout the cake batter
  • Press them into the cake batter
  • Bake for 30 to 35 minutes till done
  • Check cake for doneness with a skewer.
  • Cool and cut into slices.

Yield :12 cake slices or 15 muffins

Note: Muffins will bake in 15 to 20 minutes depending upon their size

Self-made Peanut Butter

Roast 160 gms peanuts with the skin.Cool and blend or pulverize in a blender with 4 tbsp canola oil or Ghee.Add 2 tbsp honey for sweetness.Pulverise to a smooth paste.Use  as desired.

Peanutella or Chocolate Peanut Butter

Melt 100 gms dark, pure chocolate.Cool and add 140 gms peanut butter.Flavor with 1/2 tsp vanilla essence.Blend well and store in a container.

Be  a smart baker……bake with flair, bake with creativity.

Incorporate healthy nutrients in your cakes.Substitute with whole grain flours.Infuse your cakes with fruit powders or vegetable pulp.

Lastly a bit of simple advice…..Shshhhh ! Just don’t tell anyone what you mixed in !!

Happy baking 🙂