Super good Mocha Latte Cake with a rich coffee-chocolate flavored cake and cool whip topping, but all sugar free! Healthy chocolate latte cake uses protein powder and monkfruit for sweetener and will leave you wanting more.

Truth be told, I was actually going for a protein poke cake or something of that sort with this recipe, but it ended up having more of a mocha latte vibe with the chocolate-coffee flavored cake and cool whip topping.

I don’t know how exactly, but this cake was so addictive, and actually tasted better cold the next day straight out of the fridge! A must-try.

Ingredients for Mocha Latte Cake

This Mocha Latte Cake is a healthy recipe made with whole wheat pastry flour, protein powder and monkfruit sweetener instead of regular flour and sugar.

Whole Wheat Pastry Flour
Whey-Casein Chocolate Protein Powder needed for a high protein cake and also replaces the ‘sugar’.
I used Whey-Casein Chocolate protein powder from Quest Nutrition.
Whey Chocolate Protein Powder: Dymatize ISO 100 Chocolate Whey.
Unsweetened Cocoa Powder
1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here)
Instant Coffee
Hot Water
Unsweetened Applesauce
Some Lemon Juice
A bit of Melted Butter
Baking Soda

And for the Frosting

Sugar-Free Cool Whip

How to make perfect Chocolate Latte Cake with Protein Powder

This chocolate latte cake uses protein powder, but is actually super easy to make. Follow these pointers to get it perfect.

Use melted Butter so that it mixes well into the healthy chocolate coffee cake 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 low calorie mocha latte protein 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 mocha cake.

Don’t let the batter sit out too long; Pour immediately into baking pan and bake.
This is to avoid any reactions between the ingredients.

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

Let cake cool completely before frosting or the cool whip will melt.

How to store Mocha Cake with Cool Whip Topping:

This Mocha cake has a cool whip topping and can only be kept on the countertop for a couple of hours. Store chocolate coffee cake in an airtight container in the fridge for upto 4 days or freezer for 2-3 months.

Thaw frozen cake before eating.

Alternatives for Healthy Chocolate Coffee Cake Recipe

For the perfect healthy chocolate coffee cake recipe, I used protein powder and monk fruit sweetener to replace the sugar and I would highly suggest using the ingredients recommended.

I do have some alternatives you can try. I haven’t testing them all, so I can’t say how the recipe might turn out.

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

More Coffee Protein Powder Recipes: