Protein Chocolate Peppermint Cake Recipe

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

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Protein Chocolate Peppermint Cake Recipe

Make this rich, chocolatey chocolate peppermint cake in 30 minutes for a gluten-free, high-protein dessert recipe!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert

Cuisine: All American

Diet: Gluten Free, Low Fat, Vegetarian

Servings: serving

Calories: 415kcal

Author: Sammi Ricke

Cost: $2.00

Equipment

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