Protein Chocolate Peppermint Cake

Peppermint Chocolate Cake…with protein! Need we say more? It’s sweet. It’s chocolatey. It’s full of refreshing peppermint flavor, and it’s made in a single serving. Add your favorite toppings, and you’ve got the perfect, guilt-free treat! 

Looking for more protein cakes? Try our chocolate chip cookie protein cake and single-serving protein pumpkin cake, too.

Two spoons in a peppermint chocolate protein cake topped with whipped cream.

We make this chocolate peppermint cake nearly every week during the holiday season, along with our gingerbread hot chocolate and our no-bake chocolate mint balls. However, if we’re really being honest, we enjoy it all year.

Rich and chocolate with bright, refreshing notes of mint, it’s just too good to resist! Plus, unlike most cake recipes, it offers 36 grams of protein, is gluten-free, and low in added sugar, meaning we can truly have our cake and eat it, too. We even eat it for breakfast!

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

Labeled ingredients for a peppermint chocolate cake with protein on a white marble countertop.
  • Unsweetened Applesauce – This eliminates the need for butter while keeping the cake soft and moist. 
  • Chocolate Protein Powder – We use Purely Inspired Organic Protein Decadent Chocolate protein, but any chocolate whey protein or vegan protein powder will work. Or, swap vanilla protein powder for a slightly less rich taste.
  • Egg – We use a whole egg and an egg white as a binder to hold the cake together. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do! Let it come to room temperature before you begin!
  • Almond Butter – Adds rich flavor and extra moisture, along with a boost of healthy fats. Make sure to use creamy almond butter! Or, opt for any other nut or seed butter, such as sunflower butter or cashew butter. Just keep in mind that the flavor of your cake may change slightly, depending on what you use. 
  • Coconut Flour – Forms the base of the batter and keeps the cake gluten-free. We do not recommend using a different type of flour, or the taste and texture of your chocolate protein cake won’t be the same. 
  • Cocoa Powder – We use Dutch processed cocoa powder for extra chocolatey goodness! 
  • Sweetener – We use monk fruit sweetener to keep this chocolate cake sugar-free (minus the chocolate chips). However, you can use regular granulated sugar if that’s what you have on hand. 
  • Baking Powder – make sure it’s fresh, or your cake won’t rise as it bakes! 
  • Peppermint Extract – This infuses the cake with a refreshing peppermint flavor. 
  • White Chocolate Peppermint Chips – We use these in the batter and sprinkled on top of the cake to ensure we get plenty of chocolatey in every bite. 

Note: If you can’t find peppermint chips, feel free to use regular white chocolate chips instead. Look for dairy-free varieties if needed.

How to Make a Protein Chocolate Peppermint Cake 

Before you begin, preheat your oven, and grease a cast iron pan or oven-safe skillet with cooking spray. 

Chocolate protein powder, almond butter, coconut powder, egg, and applesauce in a bowl.
  1. Combine. Whisk all the wet ingredients together except the chocolate chips in a large mixing bowl until smooth. Then, gently fold in the chocolate chips. 
Chocolate cake batter in a glaze cast iron skillet.

2. Bake. Pour the cake batter into the prepared pan, and bake until the top is set and the edges are lightly browned and a toothpick inserted into the cake comes out clean. Be careful not to overbake, or your cake will be dry! 

White chocolate chips on top of a chocolate protein cake in a cast iron skillet.

3. Top. Remove the cake from the oven, and immediately sprinkle the peppermint chips on top. Allow the cake to cool slightly. Then, add your favorite toppings, and enjoy! 

Common Questions 

Can I make this recipe ahead of time? 

This recipe is best served right away. However, if you want to prepare in advance or happen to have leftovers, they will stay fresh in the fridge for 1-2 days. Let the cake cool completely. Then, cover it with plastic wrap or transfer it to an airtight container to store

Can I double the recipe? 

Sure! For the best results, we recommend dividing the batter between two 6-inch skillets, but you could also use one 12-inch skillet. Just be sure to keep a close eye on the oven and adjust the baking time as needed.

How should I serve this chocolate protein cake? 

Of course, this recipe is completely delicious on its own. However, we love to go all out by topping ours with whipped cream and crushed candy canes. Or, you could add coconut flakes, chopped nuts, plain Greek yogurt, vanilla ice cream, or chocolate sauce.

Beautiful high protein chocolate cake surrounded by Christmas decorations and white chocolate chips.
Two spoons in a chocolate protein cake topped with whipped cream.

Protein Chocolate Peppermint Cake Recipe

Sammi Ricke
Make this rich, chocolatey chocolate peppermint cake in 30 minutes for a gluten-free, high-protein dessert recipe!
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine All American
Servings 1 serving
Calories 415 kcal

Ingredients
  

Cake

  • 1/3 cup unsweetened applesauce
  • 1/4 cup (30 grams) vegan chocolate protein powder (see notes)
  • 1 egg
  • 1 egg white or 2 Tablespoons egg whites
  • 2 teaspoons almond butter
  • 2 teaspoons coconut flour
  • 2 teaspoons cocoa powder
  • 2 teaspoons monk fruit sweetener
  • 1 teaspoon baking powder
  • 1/8 teaspoon pure peppermint extract
  • 1/2 Tablespoon Lily's White Chocolate Peppermint chips

Toppings

  • 1/2 Tablespoon Lily's White Chocolate Peppermint chips
  • whipped cream (optional)
  • crushed candy cane (optional)

Instructions
 

  • Preheat the oven to 350F. Spray non-stick cooking spray into a 6" diameter round glazed cast iron pan or any oven safe skillet.
  • In a small bowl, stir together all the cake ingredients until the batter is smooth.
    1/3 cup unsweetened applesauce, 1/4 cup (30 grams) vegan chocolate protein powder, 1 egg, 1 egg white or 2 Tablespoons egg whites, 2 teaspoons almond butter, 2 teaspoons coconut flour, 2 teaspoons cocoa powder, 2 teaspoons monk fruit sweetener, 1 teaspoon baking powder, 1/8 teaspoon pure peppermint extract, 1/2 Tablespoon Lily's White Chocolate Peppermint chips
  • Pour the batter into the greased pan and bake for 25 minutes. Be careful to not overbake or the cake will be dry. The top should be set and the edges a golden brown.
  • Remove the cake from the oven and promptly place 1/2 Tablespoon peppermint white chocolate chips on top. Allow cake to cool for 10-15 minutes before eating. Top with whipped cream and crushed candy canes, if desired.
    1/2 Tablespoon Lily's White Chocolate Peppermint chips, whipped cream, crushed candy cane

Notes

Ingredient Tips – Different brand of plant-based protein powders weigh differently and have different consistencies. Protein powders and baking can be finicky. It may take a few tries before you get the ratios correct with your brand of protein powder OR it may work perfectly the 1st time. This cake is so yummy, it’s worth getting right! Whey protein powder does not yield the best texture in this recipe. 
Baking Tips – Bake times may vary if you use a different sized skillet/pan than a 6″ glazed ceramic cast iron skillet. Be careful to not overbake as the cake will be dry. Bake until top is set and sides are golden brown. 
Prep Tips – Using the ingredients in your kitchen versus ours may result in a different cake. You may need to adjust bake times, or the ratio of wet to dry using the brands of ingredients you have in your pantry. 
Calories do not include whipped cream or crushed candy cane.

Nutrition

Serving: 1cakeCalories: 415kcalCarbohydrates: 29.9gProtein: 36.3gFat: 17.8gSaturated Fat: 4.2gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 185mgSodium: 449.8mgPotassium: 0mgFiber: 13.7gSugar: 10.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Tried this recipe?Let us know how it was!

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5 from 1 vote

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One Comment

  1. 5 stars
    Christmas flavors are always my favorite but I can’t just eat Christmas goodies all month. Ha! That’s why this cake is perfect – high protein, low sugar, and super yummy. I typically eat it for breakfast, but it would make a yummy healthy dessert too.