Peppermint Chocolate Protein Cake (Single Serving)
Peppermint Chocolate Protein Cake – need we say more? It’s sweet. It’s chocolatey. It’s full of refreshing peppermint flavor and lots of protein, and it’s made in a single serving! Add your favorite toppings, and you’ve got the perfect treat!
If you know us, you know we’re all about single-serving cake recipes like our chocolate chip cookie protein cake and single serving protein pumpkin cake. Let’s be real. We don’t always have the time to bake a whole cake from scratch, definitely don’t want one sitting around the for a week, and there’s something so satisfying about not having to share.
That said, while we’re all for treating ourselves, we also try to eat as balanced as possible, fueling up on protein and whole foods. So, we turn our favorite cakes into high-protein treats, and you’d never guess the difference.
That said, with the holidays in full swing, we’re loving all things gingerbread, chocolate, and peppermint. So, it only made sense to make a peppermint chocolate protein cake.
Ready to eat in minutes, this cake is packed with protein and healthy fats while offering plenty of refreshing chocolate flavor in every bite. Just whisk, bake, and enjoy!
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!
- 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.
- 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 – 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.
Helpful Tools
How to Make a Peppermint Chocolate Protein Cake
Before you begin, preheat your oven, and grease a cast iron pan or oven-safe skillet with cooking spray.
- Combine. Whisk all the ingredients together except the chocolate chips in a large mixing bowl until smooth. Then, gently fold in the chocolate chips.
- Bake. Pour the 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!
- 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
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.
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.
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!
Sure! The cake won’t be as chocolatey, but it will still be tasty.
More High-Protein Treats
Peppermint Chocolate Protein Cake (Single Serving) Recipe
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
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.