Soft, delicious and Healthy Chocolate Candy Cane Cake! A layered Christmas cake with protein chocolate cake, protein frosting and crushed candycane filing that’s high protein, low sugar and low fat!

Okay not gonna lie, I just wanted to make something with the chocolate and candy cane comabination because I saw someone on IG make a chocolate peppermint crunch something. I went for the chocolate peppermint cake idea, but turned out I already made a chocolate peppermint protein cake a few years ago.

So to stick with the Christmas theme, here’s this layered chocolate candy cane christmas cake – layers of chocolate protein cake with chocolate protein frosting and crushed candy canes. It really is a beauty, but also so so soft and moist and perfect!

It might be the softest cake I have baked!

Ingredients for Healthy Chocolate Candy Cane Cake

This healthy chocolate candy cane cake is made with protein powder as a sweetener and has no sugar extra (outside of the peppermint candycanes).

Chocolate Protein Powder needed for a high protein coffee and also replaces the ‘sugar’.
I used Whey-Casein Chocolate protein powder from Flex.
Quest Nutrition is another good option.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe. Quest Nutrition whey-casein again here.
Whole Wheat Pastry Flour
Coconut Flour
Unsweetened Cocoa Powder
Hot Water
Unsweetened Applesauce
Some Lemon Juice
A bit of Melted Butter
Baking Soda
Vanilla Extract

What is Protein Candy Cane Cake filling made of?

The filling for this low fat and low sugar protein candycane cake is just 1 ingredient:

Peppermint Candy Canes – you can chop up candy canes or use peppermint sprinkles.

For the Protein Chocolate Frosting

Non Fat Greek Yogurt
Chocolate Protein Powder – I used Flex again (Quest Nutrition also works great).
Cocoa Powder

How to make Protein Chocolate Candy Cane Cake

Protein chocolate candy cane cake looks complicated, but is super easy to make! Here’s what it takes:

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 candycane cake batter.

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

Add dry mix to wet; Whisk until just combined.
Don’t over-mix or 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 protein candycane cake.

Bake:

Pour batter into baking pans.
Don’t let the batter sit out too long; Pour immediately into baking pans (divide equally) and bake.
This is to avoid any reactions between the ingredients.
Bake for 12-15 mins.

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

Cool:

Cool completely!
Let cake protein chocolate cake cool completely before filling and frosting or they will melt away.

Filling:

Crush Peppermint Candy Canes – either chop with a knife, or place in ziploc bag and beat down with a meat hammer.

Frosting:

Combine yogurt, chocolate protein powder and cocoa powder in a bowl.
Assemble:
1. Make a ring of frosting along the circumference of the bottom cake layer (use a piping bag to get it perfect)
2. Fill some crushed candy cane in the middle.
3. Cover with second cake layer.
  Make another frosting ring on top and fill in more candy cane.
4. Cover with third cake layer.
  Spread frosting on top and long sides of cake.
5. Sprinkle on more candy cane and any extra cake crumbs.

How to store Chocolate Candycane Protein Cake?

This chocolate candycane protein cake is great for a healthy dessert to make ahead, and it freezes well too.

Refrigeration:

Store the Protein Chocolate Candy Cane Cake in an airtight container in the refrigerator. The cool temperature helps keep the filling firm and prevents any perishable ingredients from spoiling.

Consume Within 4 Days:

Protein chocolate candycane cake is best enjoyed within 3-4 days. While it can last longer, the texture may change over time, and it’s always preferable to enjoy it at its freshest.

Freezing (Optional):

If you want to store the healthy chocolat candycane crunch cake for a more extended period, consider freezing it. Keep it in an airtight container for a few months.

Thawing:

When ready to enjoy a frozen chocolate candycane crunch cake, move it from the freezer to the refrigerator a day before serving. Thawing gradually in the refrigerator helps maintain its texture.

Alternatives for Healthy Chocolate Candycane Cake with Protein Powder:

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

Whole Wheat Pastry Flour: All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups
Unsweetened Applesauce: Mashed Banana or Pumpkin Puree
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Lemon Juice: Apple Cider Vinegar or White Vinegar
1:1 Zero Calorie Powdered Sugar: Regular powdered sugar (this won’t be sugar free though, and also higher in calories

Options for the Low Sugar Cream Cheese Filling and Frosting for Swiss Roll

Greek Yogurt: Coconut Yogurt
Reduced Fat Cream Cheese: Regular or Vegan Cream Cheese

To make healthy chocolate log cake Vegan

This healthy chocolate log cake recipe has no eggs or milk and can be made Vegan with a plant-based protein powder and dairy free butter or coconut oil.
Also be sure to use dairy-free cream cheese and coconut yogurt for the filling.

I haven’t tried pea protein or other plant based ones, so I can’t say how those would work.

More Healthy Chocolate Cake Recipes: