This cake is rich, chocolatey, and perfectly refreshing with a hint of peppermint. I love how comforting and indulgent it tastes while still being high-protein, gluten-free, and quick to prepare. It’s a single-serving treat that satisfies my cravings without leaving me with a whole cake to finish.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy, takes only about 30 minutes from start to finish, and gives me a festive chocolate-peppermint dessert that aligns with healthier eating. It’s packed with protein, has a soft, brownie-like texture, and can be topped however I like — whipped cream, candy canes, extra chips, or nothing at all. It’s the perfect cozy single-serve dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons white chocolate peppermint chips (plus more for topping if desired)
Directions
Preheat the oven to 350°F (175°C) and lightly grease a 6-inch cast iron skillet or oven-safe baking dish.
In a bowl, whisk together the applesauce, protein powder, egg, egg white, almond butter, coconut flour, cocoa powder, sweetener, baking powder, and peppermint extract until the batter is smooth.
Stir in the peppermint chips.
Pour the batter into the prepared skillet and spread it evenly.
Bake for about 25 minutes, or until the top is set, the edges are slightly firm, and a toothpick inserted into the center comes out clean.
Once out of the oven, sprinkle additional peppermint chips on top so they melt into the warm cake.
Cool for 10–15 minutes before serving, then top however I like.
Servings And Timing
Servings: 1 single-serve cake
Prep time: 5 minutes
Bake time: 25 minutes
Total time: 30 minutes
Variations
Chocolate Lovers: I add 1 extra tablespoon of cocoa powder and 1 tablespoon chocolate chips for a richer chocolate flavor.
Nut-Free: I replace almond butter with sunflower seed butter.
Holiday Twist: I mix in crushed candy cane instead of peppermint chips for a crunchy texture.
Mocha Version: I add 1 teaspoon instant coffee to the batter for a peppermint-mocha vibe.
Low-Peppermint: I reduce the peppermint extract to 1/8 teaspoon for just a light hint.
Storage/Reheating
If I don’t finish the whole cake, I let it cool completely and store it in an airtight container in the refrigerator for up to 2 days. When I want to reheat it, I warm it in the microwave for about 10–15 seconds or place it in a low oven just until heated through.
FAQs
Can I use a different flavor of protein powder?
Yes, but chocolate protein powder gives the best flavor. Vanilla works too but results in a lighter chocolate taste.
Can I bake this in a ramekin instead of a skillet?
Yes, any small oven-safe dish works as long as the batter has similar depth. Bake time may vary slightly.
Can I make it sweeter?
Yes, I simply add up to 1 extra tablespoon of sweetener if I want a dessert-style sweetness.
Can I skip the peppermint extract?
Yes, leaving it out makes a simple chocolate protein cake with no mint flavor.
Can I make this dairy-free?
Absolutely — I use a dairy-free protein powder and dairy-free peppermint chips if needed.
Conclusion
This protein chocolate peppermint cake is one of my favorite quick treats. It feels decadent, tastes festive, and still fits into a balanced eating style. I love how easy it is to whip up, and because it’s single-serve, I always get a perfectly warm, fresh dessert whenever I want something sweet. If you want, I can also create a printable recipe card for this version.
A rich, chocolatey, peppermint‑infused single‑serve cake that’s high in protein and gluten‑free — perfect for a cozy treat that satisfies a sweet tooth without overindulging.
Total Time:30 minutes
Yield:1 serving (single‑serve cake)
Ingredients
1/3 cup unsweetened applesauce
1/4 cup chocolate protein powder (whey or vegan)
1 large egg
1 egg white (or ~3 tablespoons liquid egg whites)
1 tablespoon almond butter (or other nut/seed butter)
1 tablespoon coconut flour
1 tablespoon cocoa powder
1 tablespoon granulated sweetener (your choice)
1/2 teaspoon baking powder
1/4 teaspoon peppermint extract
2 tablespoons white‑chocolate peppermint chips (plus extra for topping, optional)
Instructions
Preheat oven to 350 °F (175 °C) and lightly grease a small oven‑safe dish or 6‑inch cast‑iron skillet.
In a bowl, whisk together applesauce, protein powder, egg, egg white, almond butter, coconut flour, cocoa powder, sweetener, baking powder, and peppermint extract until smooth.
Fold in the peppermint chips.
Pour batter into the prepared dish and spread evenly.
Bake for about 25 minutes, or until the top is set, edges are firm, and a toothpick inserted in the center comes out clean.
Remove from oven, sprinkle extra peppermint chips on top (optional), let warm slightly, then cool for 10–15 minutes before serving.
Notes
Swap almond butter with sunflower‑seed butter to make it nut‑free.
Use dairy‑free protein powder and peppermint chips if you want the cake dairy‑free.
For a richer chocolate flavor, add an extra tablespoon of cocoa powder and a tablespoon of chocolate chips.
For a lighter peppermint taste, reduce peppermint extract to 1/8 teaspoon. Optionally add 1 teaspoon instant coffee for a peppermint‑mocha twist.
