Healthy Chocolate Candy Cane Cake - High Protein, Amazing!
Serves 8
15 mins prep
15 mins cook
30 mins total
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!
gChocolate Protein Powder (Whey-casein)
cupWhole Wheat Pastry Floursee post for subs, 80g
cupUnflavored Protein Powder22g, see post for subs
cupCoconut Flour28g
cupUnsweetened Cocoa Powder20g
tspBaking Soda
cupHot Water360ml
cupUnsweetened Applesauce240g
tbspMelted Butter14g
tbsp + 1 tspLemon Juice20ml
Filling:
Frosting:
cupNon-fat Greek Yogurt300g
cupChocolate Protein PowerWhey-casein, 60g
tbspUnsweetened Cocoa Powder10g
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Preheat oven to 350°F and line 3 6” round cake pans with parchment paper.
In a large bowl, whisk chocolate protein powder, unflavored protein powder, flour, coconut flour, cocoa powder and baking soda.
In a bowl, whisk together hot water, applesauce, butter, lemon juice and vanilla.
Add wet mix to dry, and gently whisk until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Divide batter equally among 3 cake pans.
Bake for 12-15 minutes. Don’t let the batter sit out.
Toothpick inserted into the center should come out dry.
Filling:
Chop up candy canes with knife or place in ziplok bag and pound with meat hammer.
Chocolate Protein Frosting:
Let cake cool completely.
In a bowl, combine Greek Yogurt, protein powder and cocoa powder and mix until smooth.
Pipe a ring of frosting along the circumference of the bottom cake layer.
Fill with crushed candy canes in the middle.
Repeat frosting ring and crushed candy cane with second cake layer.
Place third layer on top.
Spread frosting around top and sides.
Sprinkle on extra chopped candy cane and cake crumbs.