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.
Ingredients
1cupWhole Wheat Pastry Flour, see post for subs, 120g
¾cup + 2 TbspChocolate Protein Powder (Whey), 80g
⅔cupChocolate Protein Powder (Whey-casein), 60g
½cupUnsweetened Cocoa Powder, 40g
6TbspZero Calorie 1:1 Sugar Replacement, 72g
2TbspInstant Coffee
2tspBaking Soda
1½cupHot Water, 360ml
1cupUnsweetened Applesauce, 240g
1TbspMelted Butter, 14g
1Tbsp + 1 tspLemon Juice
Frosting:
6ozSugar free Cool Whip, 168g
Instructions
Preheat oven to 350°F and line a 9x9” 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.