Cottage Cheese Chocolate Cake (high protein) is a rich, chocolatey dessert that’s surprisingly balanced and easy to make. It has a soft, moist texture thanks to blended cottage cheese, while still delivering that classic, indulgent chocolate flavor. This is the kind of cake that is a little healthier and higher in protein than your standard cake.
I love a good cottage cheese recipe. For more cottage cheese recipes try my cottage cheese pretzel, pistachio cottage cheese cheesecake or salted caramel cottage cheese ice cream.
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Why you'll love this recipe
High-protein + balanced. Cottage cheese and eggs add protein while keeping the cake moist and satisfying without feeling overly heavy.
Simple ingredients. Made with pantry staples you likely already have on hand.
Perfectly sweet. Coconut sugar adds just the right amount of sweetness with a subtle caramel-like depth.
Easy to make. Everything comes together with minimal prep and straightforward steps.
Ingredients
- Eggs — provide structure and help the cake rise
- Coconut sugar — adds sweetness with a slight caramel-like flavor Full-fat cottage cheese (blended) — creates a moist, tender texture and adds protein
- Olive oil — adds richness and keeps the cake soft Vanilla extract — enhances overall flavor
- Baking powder — helps the cake rise and stay light
- All purpose flour — provides structure
- Cocoa powder — gives the cake its rich chocolate flavor
- Butter — forms the base of the frosting and adds richness
- Coconut sugar — sweetens the frosting with a deeper flavor
- Cocoa powder — adds chocolate flavor to the frosting
- Vanilla — enhances the frosting’s and cake's flavor
- Milk — helps thin the frosting to a smooth, spreadable consistency
- Fresh strawberries — add brightness and a fresh, slightly tart contrast
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cottage cheese: 1 cup of full fat greek yogurt works. I think you could use a thick vegan yogurt like coconut as well.
- Coconut sugar: Any granulated sugar will work. Cane sugar keeps it more neutral, while brown sugar adds a deeper, molasses-like flavor.
- Olive oil: Any neutral oil works, ie avocado or sunflower oil.
- All purpose flour: Use a 1:1 gluten-free flour blend if needed.
- Butter (frosting): Use a plant-based butter for a dairy-free option. Stick-style works best.
- Milk (frosting): Any milk works.
- Strawberries: Swap with raspberries, cherries, or skip entirely.
Step-by-Step Instructions
Step 1
Mix together batter.
Step 2
Bake cake.
Step 3
Blend together frosting
Step 4
Let cake cool, frost and enjoy.
Storage instructions
You can store the cake in a your fridge for up to 5 days in a cake pan or separately sliced in sealed containers.
Equipment for gluten free banana cheesecake
You need a cake pan, and a food processor for this recipe.
Recipe FAQS
Cottage cheese is a great source of protein, helping with muscle recovery, keeping you full, and supporting steady blood sugar levels. It also contains calcium and beneficial probiotics which can support both bone strength and gut health.
It is lower in sugar and has more protein than traditional cheesecake, making it more satisfying and balanced. It’s also completely refined sugar–free. Of course it is not as healthy as eating vegetables but it is a healthier option.
Yes! You can bake the cake and make the frosting 1-2 days ahead of time and frost when you are ready to serve it.
Recipe Pro-Tips
Make sure to let the cake fully cool before frosting, otherwise you will have a mess.
I’ve only made this recipe with full-fat cottage cheese, so that’s what I recommend for the best texture and richness. A 2% version should still work, but the final result may be slightly lighter and less creamy. If you can, opt for grass-fed dairy—it typically has a milder, cleaner flavor and isn’t as tangy.
Other high protein desserts
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Cottage Cheese Chocolate Cake (high protein)
Equipment
- 1 blender
Ingredients
Cake
- 3 large eggs
- 1 cup coconut sugar any granular sugar should work
- 1 cup +2-3 tablespoons full fat cottage cheese - blended*
- ½ cup olive oil
- 1 ½ teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 cup all purpose flour
- ½ cup cocoa powder
Frosting
- ½ cup softened butter
- 1 ½ cups coconut sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla
- 1-3 tablespoons milk
Other ingredients
- fresh chopped strawberries
Instructions
- Preheat oven to 350 degrees.
- Add eggs, cottage cheese, olive oil, vanilla and coconut sugar to a large mixing bowl. Whisk together until smooth.
- Add in baking powder, flour and cocoa powder to the same bowl. Mix together until just combined.
- Add cake batter to an 8 or 9 inch cake pan. If necessary, grease or line the pan. I used a caraway pan and lightly oiled it.
- Bake cake for 30-40 minutes, until a toothpick comes out clean or until cake reads 200 degrees on a meat thermometer.
- Let cake fully cool. Cool it for 10-30 minutes in the pan on a wire rack, and then for 1-3 hours out of the pan. You need the cake to be fully cooled before frosting it. To speed up the process you can refrigerate the cake for part of the cooling process, just don't put it in the fridge when it is still hot.
- Add all frosting ingredients to a blender or food processor. Blend until smooth, stopping to scrape down the blender as needed.
- Frost cake and top with strawberries if using, slice and enjoy.
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