Super good Mocha Latte Cake with a rich coffee-chocolate flavored cake and cool whip topping, but all sugar free! Healthy chocolate latte cake uses protein powder and monkfruit for sweetener and will leave you wanting more.
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Truth be told, I was actually going for a protein poke cake or something of that sort with this recipe, but it ended up having more of a mocha latte vibe with the chocolate-coffee flavored cake and cool whip topping.
I don’t know how exactly, but this cake was so addictive, and actually tasted better cold the next day straight out of the fridge! A must-try.
Ingredients for Mocha Latte Cake
This Mocha Latte Cake is a healthy recipe made with whole wheat pastry flour, protein powder and monkfruit sweetener instead of regular flour and sugar.
- Whole Wheat Pastry Flour
- Whey-Casein Chocolate Protein Powder needed for a high protein cake and also replaces the ‘sugar’.
I used Whey-Casein Chocolate protein powder from Quest Nutrition. - Whey Chocolate Protein Powder: Dymatize ISO 100 Chocolate Whey.
- Unsweetened Cocoa Powder
- 1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here)
- Instant Coffee
- Hot Water
- Unsweetened Applesauce
- Some Lemon Juice
- A bit of Melted Butter
- Baking Soda
And for the Frosting
- Sugar-Free Cool Whip
How to make perfect Chocolate Latte Cake with Protein Powder
This chocolate latte cake uses protein powder, but is actually super easy to make. Follow these pointers to get it perfect.
- Use melted Butter so that it mixes well into the healthy chocolate coffee cake batter.
- Don’t over-mix the batter!
Make sure you gently fold the dry mix into the wet to combine them.
If you over-mix it, the protein powder will make the low calorie mocha latte protein cake tough, dense and gummy.
- Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy mocha cake.
- Don’t let the batter sit out too long; Pour immediately into baking pan and bake.
This is to avoid any reactions between the ingredients.
- Don’t over-bake the cake or it will get tough; Remove when the tester/knife comes out just dry, but moist.
- Let cake cool completely before frosting or the cool whip will melt.
How to store Mocha Cake with Cool Whip Topping:
This Mocha cake has a cool whip topping and can only be kept on the countertop for a couple of hours. Store chocolate coffee cake in an airtight container in the fridge for upto 4 days or freezer for 2-3 months.
Thaw frozen cake before eating.
Alternatives for Healthy Chocolate Coffee Cake Recipe
For the perfect healthy chocolate coffee cake recipe, I used protein powder and monk fruit sweetener to replace the sugar and I would highly suggest using the ingredients recommended.
I do have some alternatives you can try. I haven’t testing them all, so I can’t say how the recipe might turn out.
- Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
- 1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
- Unsweetened Applesauce: Mashed Banana or Pumpkin Puree
- Melted Butter: Melted Coconut Oil or Dairy Free Butter
- Lemon Juice: Apple Cider Vinegar or White Vinegar
- Sugar-Free Cool Whip: Regular or dairy-free whipped topping
More Coffee Protein Powder Recipes:
- Coffee Apple Protein Blondies
- Chocolate Coffee Protein Donuts (Baked)
- Protein Powder Dalgona Whipped Coffee
- Mocha Protein Cake with Protein Dalgona Frosting
- Cappuccino Protein Cookie
Mocha Latte Cake – Sugar Free, So Good
Ingredients
- 1 cup Whole Wheat Pastry Flour, see post for subs, 120g
- ¾ cup + 2 Tbsp Chocolate Protein Powder (Whey), 80g
- ⅔ cup Chocolate Protein Powder (Whey-casein), 60g
- ½ cup Unsweetened Cocoa Powder, 40g
- 6 tablespoon Zero Calorie 1:1 Sugar Replacement, 72g
- 2 tablespoon Instant Coffee
- 2 teaspoon Baking Soda
- 1½ cup Hot Water, 360ml
- 1 cup Unsweetened Applesauce, 240g
- 1 tablespoon Melted Butter, 14g
- 1 Tbsp + 1 tsp Lemon Juice
Frosting:
- 6 oz Sugar free Cool Whip, 168g
Instructions
- Preheat oven to 350°F and line a 9×9” baking pan with parchment paper.
- In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement, instant coffee and baking soda.
- In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
- Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
- Pour batter into pan, and bake for 25-30 minutes.Don’t let the batter sit out.A tester inserted into the center should come out clean and center of cake springy to touch.
- Let cool in pan for 10 minutes then transfer to a cooling rack to cool completely.
Frosting:
- Let cake cool completely before frosting!
- Spread cool whip on top of cake, slice into 12 pieces and enjoy.
Notes
- Nutrition details are calculated using products recommended below.
- See post for alternate ingredients, tips and storage options.
- Quest Nutrition Chocolate Whey-Casein Protein Powder
- Dymatize ISO 100 Gourmet Chocolate Whey Protein Powder
- Dymatize Chocolate Complete Plant Protein Powder
- Lakanto Golden Monkfruit Sweetener
- Use code HAYLSKITCHEN for a discount off your order
- Servings: 12 slices | Serving size: 1
- Calories: 135kcal
- Fat: 3.5g | Saturated fat: 2.2g
- Carbohydrates: 23g | Fiber: 3.8g | Sugar: 1.7g
- Protein: 9.6g
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