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Chocolate Peppermint Protein Cake for One

This healthy breakfast cake for one is dairy free and gluten free. Use a chocolate whey or vegan protein powder, eggs, and applesauce in this single serve recipe. Top this easy Christmas recipe with sugar free Lily's peppermint white chocolate chips and coconut milk whipped cream if you have it for dessert! Eat this high protein breakfast idea with coffee and collagen for over 40 grams of protein per meal. Healthy Christmas baking recipes here we come!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: All American
Keyword: cake, chocolate, christmas, dairy free, for one, gluten free, high protein, holidays, peppermint, protein powder
Servings: 1 person
Calories: 415kcal
Cost: $2.00

Equipment

  • small bowl
  • whisk
  • rubber spatula
  • small cast iron pan or an oven safe baking dish

Ingredients

Cake

  • 1/3 cup unsweetened applesauce
  • 1/4 cup vegan chocolate protein powder I use Purely Inspired Organic Protein Decadent Chocolate
  • 1 egg
  • 1 egg white or 2 Tbsp egg whites
  • 2 tsp almond butter
  • 2 tsp coconut flour
  • 2 tsp cocoa powder
  • 2 tsp monk fruit sweetener
  • 1 tsp baking powder
  • 1/8 tsp pure peppermint extract
  • 1 Tbsp Lily's White Chocolate Peppermint chips

Toppings

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

Instructions

  • Preheat 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 cake ingredients until the batter is smooth.
  • Pour batter into 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 the peppermint white chocolate chips on top. Allow cake to cool for 10-15 minutes before you start eating. Top with whipped cream and crushed candy canes, if desired. Enjoy!

Notes

Calories do not include whipped cream or crushed candy cane.
I have tried a whey protein powder and did not like the texture of the cake as much. 
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. 
Using the ingredients in your kitchen versus mine may result in a different cake. I will 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. 
Blessings and, as always, let me know how I can help you in any way!