Mocha Protein Cake with Protein Dalgona Coffee Frosting (Unbelievably Sugar Free)
Serves 8
8 mins prep
22 mins cook
30 mins total
A rich Mocha Protein Cake topped with a Protein Dalgona Coffee Frosting! An easy, healthy and low calorie Chocolate Coffee Protein Cake made with whole wheat, Greek Yogurt and sweetened with protein powder. The perfect protein packed dessert with a caffeine bump and chocolate taste in one!
Protein Dalgona Coffee Frosting:
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Preheat oven to 350°F and line bottom of 2 8” round cake pans with parchment paper; Spray sides with cooking spray.
In a bowl, combine whole wheat pastry flour, chocolate protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat together butter and vanilla protein powder using an electric hand mixer or paddle attachment until combined.
Add milk, Greek yogurt, egg and egg white and beat again.
Add dry mix to wet and fold using a large spoon or spatula.
DO NOT OVER-MIX or the cake will be tough because of the protein powder and gluten from the whole wheat flour.
Bake on center rack for 20-22 minutes.
A tester inserted into the center will come out clean and top springy to touch.
Transfer to a cooling rack to cool completely.
Frosting:
Add coffee, protein powder and water to a bowl and whip on high speed using a hand mixer, stand mixer or milk frother.
Whip for about 3-4 minutes, scraping down the sides if needed.
Spread half mixture on one cake layer, place second layer on top, and spread remaining frosting on top.
