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!

I was genuinely surprised how much I liked the chocolate and peppermint combination here! They really are meant to be!

This peppermint cake really was so soft and fluffy and light – quite addictively good!

A great diet-friendly option too coz it can easily be made gluten free and vegan too.

Ingredients for Chocolate Peppermint Protein Cake

This chocolate peppermint protein cake is made with coconut flour, uses cocoa powder and is sweetened with chocolate protein powder. No sugar here for a healthy chocolate protein cake!

Chocolate Protein Powder needed for high protein chocolate cake and also replaces most of the ‘sugar’.
I used part whey-caesin Chocolate Milkshake protein powder from Quest Nutrition, and part Chocolate Protein World Whey for this recipe.
Code HAYLSKITCHEN gives a discount on ProteinWorld;
Unsweetened Cocoa Powder
1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here)
Non-fat Greek Yogurt contributes to the oil-free part of this low carb chocolate cake since it adds the moisture, and also extra protein
Whole wheat pastry flour which gives it the light texture, bit still keeps this recipe healthy because of the whole grain from the whole wheat
Almond Milk or regular milk
Peanut Butter
Baking Soda
Crushed Peppermint Candy Canes

And for the frosting on this Peppermint Cake:

Non Fat Greek Yogurt for an extra high protein frosting recipe, but any other yogurt will also work
Chocolate Protein Powder – this is what replaces the sugar here. I recommend ProteinWorld for this recipe to keep it sugar free.; Use the code HAYLSKITCHEN for a discount.
Quest chocolate protein powder is another option.
Unsweetened Cocoa Powder or Cacao Powder
Some Water

Tips for Peppermint Powder Powder Cake Recipe

Use room temperature milk and yogurt;
This is so the wet ingredients and dry ingredients can mix well to give the perfect rich chocolate protein cake.

Use Drippy Peanut Butter also so that it mixes well into the 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 peppermint chocolate 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 chocolate cake bars.

Don’t over-bake the cake bars or they might get tough; Remove when the tester/knife comes out just dry; Little moisture is okay.

How to store Peppermint Protein Cake Recipe?

This peppermint protein cake recipe keeps well for a meal prep dessert or post workout snack; Freezer friendly too!

Store healthy peppermint cake at room temperature in an airtight container for 1-2 days or in the fridge for a week.

To freeze the peppermint protein powder cake, freeze individually first on baking sheet, then wrap pieces in plastic wrap and place in freezer-safe zipper bags or air tight container; They should keep for 2-3 months.

Alternatives for Healthy Chocolate Peppermint Cake

For the perfect high protein and low fat healthy peppermint chocolate cake, I would highly suggest using the ingredients and brands I recommended; I do have some alternatives you can try. I haven’t testing them all, so I can’t say how your recipe might turn out.

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour, with the same amount by weight not cups.
Greek Yogurt: Coconut Yogurt
Almond Milk: Any other milk
1:1 Zero Calorie Sugar Replacement: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
Peanut Butter: Almond Butter, Cashew Butter, Tahini or any nut or seed butter.

More Healthy Chocolate Protein Cake Recipes: