A rich and festive Chocolate Peppermint Protein Cake topped with a chocolate protein frosting! This healthy chocolate peppermint cake uses cocoa powder and protein powder and has no eggs, butter or oil either!
Ingredients
½cupUnsweetened Cocoa Powder, or Cacao Powder, 40g
¼cupWhey-Caesin Chocolate Protein Powder, 23g
¼cupWhey Chocolate Protein Powder, 23g
¼cupZero Calorie 1:1 Sugar Replacement, 48g
¼cupWhole Wheat Pastry Flour, 30g, see post for subs
½tspBaking Soda
¾cup + 2 TbspNon-fat Greek Yogurt, 196g
½cupUnsweetened Almond Milk, 120ml
2TbspRunny Peanut Butter, 32g, see post for subs
2Crushed Peppermint Candy Canes, 26g
Frosting:
½cupNon-fat Greek Yogurt, 112g
½cupChocolate Protein Powder, 45g, about 1½ scoop
3TbspUnsweetened Cocoa Powder, or Cacao Powder
Water, Optional
Crushed Peppermint Candy Canes
Instructions
Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
In a bowl, whisk cocoa powder, whey and whey-caesin chocolate protein powder, zero calorie sugar replacement, flour and baking soda.
In a large bowl, whisk together Greek yogurt, almond milk and peanut butter.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.Batter should be thick and pourable.
Add in crushed peppermint cany canes and fold.
Transfer batter into pan, smoothen with a spatula or back of spoon.
Bake for 25 minutes or until the top is set. Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Frosting:
In a large bowl, combine Greek yogurt, chocolate protein powder and cocoa powder.
Add water, little at a time, and stir with a spoon until uniform.
Spread over cooled cake, top with more crushed peppermint candy canes and slice.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.