Name: Peppermint Chocolate Protein Cake (Single Serving) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1/3 cup unsweetened applesauce; 1/4 cup 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 Tablespoon Lily's White Chocolate Peppermint chips; 1 Tablespoon Lily's White Chocolate Peppermint chips; whipped cream ((optional)); crushed candy cane ((optional))

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Chocolate peppermint protein cake for one in a white enameled cast iron skillet.

This Chocolate Peppermint Protein Cake for One is just what you need this holiday season!

It’s the perfect breakfast or dessert for one with it’s festive flavors and is oh-so pretty too.

You’ll want this easy recipe to bake on slow mornings or to indulge in during your favorite Christmas movie because it tastes LIKE Christmas!:)

Pretty Christmas cake for one that is low sugar and high protein.

This is random and I don’t know if it’s just me, but whenever there is cake leftover from my birthday I tend to eat it for breakfast the next morning.

I know, I have no self-control. #sendhelp Ha!

Within a few minutes of eating it I feel like garbage because my blood sugar spikes and I am in serious need of protein.

Spoons digging into a healthy holiday skillet cake.

Welp, enter this gluten free Chocolate Peppermint Protein Cake for One.

Say goodbye to unhealthy and sugar-laden breakfasts or desserts because this recipe is heavy on the protein and low on the sugar.

Woot woot!

Holiday flavored cake topped with white chocolate peppermint chips and candy canes.

Here’s your Chocolate Peppermint Protein Cake shopping list:

1/3 cup applesauce

1/4 cup chocolate protein powder (I use Purely Inspired plant-based Decadent Chocolate)

1 egg

1 egg white

2 tsp almond butter

2 tsp coconut flour

2 tsp cocoa powder

2 tsp monk fruit sweetener

1 tsp baking powder

1/8 tsp peppermint extract

2 Tbsp Lily’s white chocolate peppermint chips

Festive high protein breakfast recipe that is dairy free and gluten free.

You may also want to pick up whipped cream and some candy canes. I typically eat as is, but on photo shoot day I topped with whipped cream and crushed candy canes.

IT. WAS. YUMMY.

Two spoons ready to eat a healthy cake with tons of protein.

If you are curious about my obsession with balanced meals it is thanks to Meredith at The Peachie Spoon. She has taught me so much about the need for high protein, healthy fats, fiber, and starch at each meal. Sometimes you can skip the starch, but most of the time I don’t.

You will be amazed at how much energy you have and how much you DON’T snack when eating a balanced diet. I was always snacking and always hungry.

I was never satiated but after implementing Meredith’s strategy and loose rules like intermittent fasting I am a new woman!

A pretty holiday cake that is also healthy in a glazed cast iron pan topped with whipped cream and crushed candy canes.

You can make the change too by enjoying this delicious dairy free Chocolate Peppermint Protein Cake!

Trust me, you will be satisfied for at least 4-5 hours after eating this because of the 36 grams of protein and healthy fats to keep you full.

If I do get snacky I grab a Built bar. They are a balanced bar packed with protein and taste just like a Three Muskateers candy bar. My favorite flavors are cookie dough, double chocolate, and salted caramel. Use “HappiHomemade” at checkout to save money on every order. 🙂

Have a yummy and Merry CHRISTmas! 🙂

Holiday protein cake surrounded by glittering Christmas ornaments and garland.

White chocolate chips and candy cane pieces on a high protein cast iron cake.

Print Recipe

5 from 1 vote

Peppermint Chocolate Protein Cake (Single Serving) Recipe

Make this peppermint chocolate protein cake in just over 30 minutes for a decadent single-serving dessert secretly full of protein!

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Dessert

Cuisine: All American

Keyword: chocolate protein cake

Servings: person

Calories: 415kcal

Author: Sammi Ricke

Cost: $2.00

Equipment

Ingredients

Cake

1/3 cup unsweetened applesauce
1/4 cup 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 Tablespoon Lily's White Chocolate Peppermint chips

Toppings

1 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, whisk together all the cake ingredients until the batter is smooth.
1/3 cup unsweetened applesauce, 1/4 cup 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 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 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 Tablespoon Lily's White Chocolate Peppermint chips, whipped cream, crushed candy cane

Notes

Ingredient Tips – We use Purely Inspired Vegan Organic Protein Decadent Chocolate. Whey protein powder does not yield the best the 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. To be honest, the recipe testing has been tricky and extensive. 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: 1cake | Calories: 415kcal

Up close shot of two spoons in the ooey gooey cake topped with whipped cream.

One Comment

Sammi says:

October 12, 2024 at 1:35 PM

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.