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Chocolate Cake

Complete your holiday or party spread with this fun chocolate low protein cake. It’s simple to make and requires just three ingredients. 


  • 1 box Loprofin Chocolate Cake Mix
  • 1/2 cup sunflower oil (if you can’t find sunflower oil, vegetable oil works fine too)
  • 1 cup sparkling water


  1. Mix ingredients until smooth and let sit for 15 minutes before pouring into the baking pan. Preheat oven to 350°F.
  2. Grease a Bundt pan well using oil or cooking spray. Pour cake mix into the greased Bundt pan.
  3. Bake at 350°F for about 40-45 minutes.
  4. Once done, allow baking dish to cool for at least an hour (if the cake is still warm, it will fall apart when you flip it over).
  5. Use a knife to loosen the edges of the cake in the bundt pan.
  6. Then cover the Bundt pan with a plate or flat dish, gently flip over and tap the bottom so that the Bundt cake falls to the flat surface in one piece.
  7. Now the cake is ready to decorate!

The cake featured in the recipe photo is decorated with a simple glaze made out of powered sugar and water. This recipe’s nutritional information reflects the chocolate cake only (and not the addition of a simple glaze).

Makes about 12 servings.

Nutritional Information Per RecipePer Serving
Calories 2793* 233*
Protein 4.5 g 0.38 g
Phenylalanine 150 mg 13 mg
Leucine 185 mg 15 mg
Tyrosine 30 mg 3 mg

*Calories listed are for the undecorated cake. Adding a glaze or frosting will increase calories.