Ultimate hot cocoa vibes in this Chocolate Marshmallow Protein Cake, but healthy! Chocolate cake with a chocolate frosting and marshmallow topping is low sugar, low fat, low calorie and high protein and is like eating a slice of hot chocolate!

Honestly, I had a hot chocolate cake recipe on my to-do list for over a year now after I saw a cake online which had a chocolate and marshmallow combination. With the winter season coming up I decided to finally go for it because otherwise I would be waiting for another year, haha.

I mean I could have probably waited but I don’t know if that marshmallow fluff in my pantry would have lasted that long 😂😂

All that said, this chocolate and marshmallow combination here really was lovely. Imagine a soft chocolate sponge cake with a rich chocolate frosting and sweet marshmallow there on top! It really is like eating a slice of hot chocolate!

Also a little shout out to husband here for testing out that protein marshmallow layer for me and figuring out how much of each ingredient I needed while I was filming some other recipes for the busy holiday season.

Ingredients for Chocolate Marshmallow Protein Cake

If you’ve baked with protein powder before, you’re probably going to have most of the ingredients for this chocolate marshmallow protein cake. A short list of pantry Staples here and Indians are quite easily accessible at grocery stores or Amazon if you need them. Here’s what you need:

Chocolate Protein Powder that gives the cake it’s sweetness and makes a high protein recipe.
I used Whey-Casein Chocolate protein powder from Quest Nutrition.
Unflavored Protein Powder to replace some of the flour and get extra protein. I recommend the one from KOS.
Flour – Whole Wheat Pastry Flour or 1:1 GF Baking Flour or even All Purpose works
Coconut Flour
Unsweetened Cocoa Powder
Hot Water
Unsweetened Applesauce
Some Lemon Juice
A bit of Melted Butter
Baking Soda
Vanilla Extract

For the Chocolate Frosting:

Non-fat Greek Yogurt
Chocolate Protein Powder; I used Quest Chocolate protein powder again sicnet It’s whey-casein blend and mixes well with the yogurt.
Unsweetened Cocoa Powder

For the Marshmallow Layer of the Hot Cocoa Cake:

Marshmallow Fluff – I use the regular one, but you can just as easily use a sugar free or vegan alternative.
Non-fat Greek Yogurt
Vanilla Protein Powder; Quest Vanilla here since it’s whey-casein.

And for the Top:

Mini Marshmallows
Cinnamon Powder

How to make Hot Chocolate Protein Cake

Along with the simple list of ingredients, this hot chocolate protein cake also has a simple process. Here’s what you need to do:

Whisk all wet ingredients in a bowl – Hot water, applesauce, lemon juice, melted butter vanilla extract.
Use hot water – it’s needed!
Use melted butter so that it mixes well into the healthy chocolate crumb coffee cake batter.

Whisk dry ingredients – flour, coconut flour, chocolate protein powder, unflavored protein powder, cocoa powder and baking soda.

Add wet mix to dry; Fold until just combined.
Don’t over-mix or the hot cocoa protein cake will get tough!

Taste the batter and see if you need some extra sweetener.
Use stevia powder to maintain the consistency of the batter and have healthy, sugar free chocolate sponge cake.

Pour batter into baking pan.

Bake for 22-25 mins.

Stop baking when tester/knife comes out just dry, but moist.
Don’t over-bake the cake or it will get tough.

Protein Chocolate Frosting:

Let cake cool before adding frosting or it will melt.

Whisk yogurt, chocolate protein powder, cocoa
It will come together and should be thick.

Spread on cooled chocolate cake.

Protein Marshmallow Topping:

Gently fold yogurt, vanilla protein powder, marshmallow fluff.

Spread on chocolate frosting.

Top with Mini Marshmallows and Sprinkle of Cinnamon.
Place in fridge 1 hour so marshmallow topping can harden. Slice into 8 pieces.

How to store Healthy Hot Chocolate Cake:

I made this healthy hot chocolate cake recipe for a meal prep dessert and know that you want to store it well and maintain its freshness and flavor. Here are some guidelines to ensure your own hot cocoa cake stays delicious:

Refrigeration: hot chocolate marshmallow cake contain dairy-based frosting and topping, and hence need be kept in the refrigerator. After serving, refrigerate any leftover cake in an airtight container. Consume within 5 days.

Freezing (Optional): If you need to store the healthy chocolate marshmallow cake for an extended period, you can freeze it. Ensure the cake is tightly wrapped (in plastic wrap) to prevent freezer burn. Label it with the date to keep track of how long it has been stored.
When ready to enjoy, allow it to thaw in the refrigerator for a few hours before serving. Store upto 3 months.

Substitute Ingredients for Healthier Chocolate Marshmallow Cake:

I recommend making this healthier chocolate marshmallow cake with the ingredients and brands recommended, but here’s some alternatives for you can try if you want to make it fit your diet or ingredients you might bave:

Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour or Whole Wheat Pastry Flour (not regular whole wheat flour) in the same amount by weight not cups.
Unflavored Protein Powder: Use 3 Tbsp flour and ½ Tbsp extra Coconut Flour.
Unsweetened Applesauce: Mashed Banana or Pumpkin Puree works here, but you might find the taste of this ingredients come through in the cake, especially for the banana.
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Lemon Juice: Apple Cider Vinegar or White Vinegar

Options for the Toppings:

Greek Yogurt: Use regular Greek Yogurt or Coocnut Yogurt
Marshmallow Fluff: You can try partially melted marshmallows (heat them in the microwave for a few seconds until they soften and then mix them up into the yogurt)

More Recipes for Single layered Protein Chocolate Cake:

More High Protein Chocolate and Marshmallow Recipes