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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Healthy‑Lifestyle
Nutrition
- Serving Size: 1 small cake
- Calories: 310
- Sugar: 9g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 95mg
