Protein Malted Chocolate Loaf Cake with Peanut Butter Icing
A soft, malty chocolate loaf with a rich peanut butter icing. This high-protein twist on a teatime classic replaces much of the flour with whey protein powder and adds yoghurt, peanuts and malt extract for flavour and balance. It’s fudgy, deeply chocolatey and still tastes like proper cake, not a protein bar in disguise.
High Protein Malted Chocolate Loaf Cake with Peanut Butter Icing
A malty chocolate loaf topped with smooth peanut butter icing, high in protein yet tender and light with a classic tea-cake feel.
Ingredients
- 120 g milk chocolate chips
- 110 g melted butter
- 200 g golden caster sugar
- 50 g malt extract
- 50 g 5% fat Greek yoghurt
- 3 eggs
- 1 tbsp instant coffee dissolved in 100 ml hot water, cooled
- 100 g plain flour
- 100 g vanilla flavoured whey protein powder (see notes)
- 1 tsp bicarbonate of soda
- 2½ tsp baking powder
- 2 tbsp cocoa powder
- Pinch of salt
- 200 g peanut butter (crunchy or smooth)
- 200 g full-fat cream cheese, drained of whey
- 75 g icing sugar, sifted
- 150 g softened butter
Instructions
- Start with the icing, blend the peanut butter and cream cheese together in a food processor with 2 tbsp just-boiled water until smooth.
- Sift the icing sugar into a large bowl and whisk in the softened butter until light and creamy. Add the peanut butter mixture and beat until fully combined and smooth. Chill for at least 3 hours until firm.
- Preheat the oven to 180°C (160°C fan). Grease and line a 2 lb loaf tin with baking paper.
- Melt the milk chocolate chips in a heatproof bowl set over a pan of simmering water (without the bowl touching the water). Leave to cool slightly.
- In a stand mixer, beat together the melted butter, golden caster sugar, malt extract and yoghurt until combined. Add the eggs one at a time, beating until smooth, then mix in the melted chocolate and cooled coffee.
- Sift together the flour, whey protein, baking powder, bicarbonate of soda, cocoa powder and salt. Fold into the wet mixture until smooth and thick but pourable.
- Spoon into the prepared tin until three-quarters full and smooth the top with damp spatular or fingers.
- Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out and leave to cool completely.
- Once cool, spread or pipe the peanut butter icing generously over the top.
Nutrition Facts
Calories
415Fat
26 gSugar
18 gProtein
18 gCarbs
29 gApproximate values per serving
Ingredients and sourcing tips
Whey protein powder
Use a good-quality vanilla whey concentrate for a smooth blend and balanced sweetness. Concentrates hold moisture better than isolates, which can make the cake dry. If using an isolate, stir in a tablespoon of milk to keep the crumb soft.
Malt extract
Adds warmth, chew, and depth to the flavour while helping the cake stay moist. It rounds out the chocolate and gives a nostalgic, malty note similar to Horlicks or Maltesers. Look for it near the baking syrups or in brewing sections.
Greek yoghurt
A 5% fat yoghurt works best to tenderise the crumb and balance the protein powder. Avoid low-fat versions, which can make the texture slightly rubbery once cooled.
Peanut butter
Smooth or crunchy both work well in the icing. Natural peanut butter gives a saltier, more savoury edge and a slightly firmer set once chilled. For a creamier finish, use a blended supermarket version.
Variations and dietary swaps
Different protein powders
If using chocolate whey, leave out the cocoa powder. For unflavoured or neutral protein, add a teaspoon of vanilla extract to lift the flavour.
Nut-free version
Swap the peanut butter for sunflower seed butter or Biscoff spread, both of which whip to a similar texture.
Dairy-free version
Use plant-based butter and cream cheese, and replace the yoghurt with a thick coconut yoghurt. Check that the protein powder is dairy-free.
Kitchen notes
Tips and pitfalls to avoid
Mix the batter just until smooth after adding the dry ingredients to avoid overdeveloping gluten. Use room-temperature butter, eggs, and yoghurt for a lighter crumb and more even bake.
Timing and texture cues
The cake should rise with a gentle dome and spring back when pressed lightly. A skewer inserted into the centre should come out with a few moist crumbs attached.
Storage and make-ahead
Keeps for 3 days at room temperature or up to 5 days in the fridge once iced. Bring to room temperature before serving for the icing to soften back to a creamy texture.
Serving suggestions
How to serve
Slice thickly and serve with tea or coffee. Slightly chilled, it takes on a fudgy, brownie-like texture with a smooth peanut butter icing.
Drinks to pair
Pairs well with strong Assam or breakfast tea, mocha, or cold milk to balance the richness.
