Chocolate Peppermint Protein Cake
Serves 16
10 mins prep
25 mins cook
35 mins total
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!
Frosting:
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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.
