Mini Chocolate Protein Cakes

4 Cakes287 cals

This Mini Chocolate Protein Cakes recipe will leave your taste buds more than satisfied (whatever that means)! These are a healthy AND delicious way to eliminate that sweet tooth!

Tips:

  • Before baking your cakes add in some raisins, chocolate or white chocolate chips, nuts, etc!
  • Top with fat free cool whip, whipped cream, peanut butter, Greek yogurt, etc!
Mini Chocolate Protein Cakes Recipe

Mini Chocolate Protein Cakes

This Mini Chocolate Protein Cakes recipe will leave your taste buds more than satisfied (whatever that means)! A healthy way to kill that sweet tooth!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, mini cakes, protein, protein cake
Servings: 4 Cakes
Calories: 287kcal
Cost: $2.40
Course: Dessert
Cuisine: American
Keyword: chocolate, mini cakes, protein, protein cake
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 Cakes
Calories: 287kcal
Cost: $2.40

Ingredients

  • 1 ½ Cups Rolled Oats120g
  • 2 Scoops Protein Powder60g Chocolate
  • ¼ Cup Sweetener
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 3 Tablespoons Chia Seeds18g
  • 5 Tablespoons Cocoa Powder25g
  • ½ Cup Unsweetened Apple Sauce122g
  • 1 Teaspoon Vanilla Extract
  • 2 Large Whole Eggs
  • ½ Cup Milk Substituteor Milk (4 Ounces)
  • ¼ Cup Cottage Cheese58g Fat Free (or Greek Yogurt)

Instructions

  • Combine all of your ingredients into a food processor or blender
  • Process or blend everything together
  • Take out 4 small oven safe dishes or regular cake dish
  • Coat with non-stick cooking spray
  • Add your mix in leaving 1/4'' at the top of each one/your dish
  • Bake on 350F/176C for 20-25 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1149
  • Fat: 29g
  • Saturated Fat: 7g
  • Sodium: 1041mg
  • Carbs: 126g
  • Fiber: 32g
  • Sugar: 20g
  • Protein: 96g

Nutrition

Calories: 287kcal | Carbohydrates: 31.5g | Protein: 24g | Fat: 7.2g | Saturated Fat: 1.7g | Sodium: 260.2mg | Fiber: 8g | Sugar: 5g

Ingredients

  • 1 ½ Cups Rolled Oats 120g
  • 2 Scoops Protein Powder 60g Chocolate
  • ¼ Cup Sweetener
  • ½ Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 3 Tablespoons Chia Seeds 18g
  • 5 Tablespoons Cocoa Powder 25g
  • ½ Cup Unsweetened Apple Sauce 122g
  • 1 Teaspoon Vanilla Extract
  • 2 Large Whole Eggs
  • ½ Cup Milk Substitute or Milk (4 Ounces)
  • ¼ Cup Cottage Cheese 58g Fat Free (or Greek Yogurt)

Instructions

  • Combine all of your ingredients into a food processor or blender
  • Process or blend everything together
  • Take out 4 small oven safe dishes or regular cake dish
  • Coat with non-stick cooking spray
  • Add your mix in leaving 1/4'' at the top of each one/your dish
  • Bake on 350F/176C for 20-25 minutes

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1149
  • Fat: 29g
  • Saturated Fat: 7g
  • Sodium: 1041mg
  • Carbs: 126g
  • Fiber: 32g
  • Sugar: 20g
  • Protein: 96g

Nutrition

Calories: 287kcal | Carbohydrates: 31.5g | Protein: 24g | Fat: 7.2g | Saturated Fat: 1.7g | Sodium: 260.2mg | Fiber: 8g | Sugar: 5g

11 Comments

  1. Tracey on November 11, 2013 at 12:00 am

    AWESOME! Btw: Where did you get the glass dishes?

    • Derek Howes on November 11, 2013 at 12:00 am

      Hi Tracey! I got them at Walmart I believe. They are 1 cup Pyrex dishes! Thanks 🙂

  2. James on December 5, 2013 at 12:00 am

    Is there a reason why vanilla extract is listed twice? Are you suppose to use both amounts or just one?

    • Derek Howes on December 5, 2013 at 12:00 am

      Nope, just once! Sorry about that. Thanks for letting me know!

  3. Harsh shah on April 6, 2014 at 12:00 am

    Hey Derek, is their a reason why my cake is not rising. I am using an 8×8 pan with same ingredients except I substituted the eggs for egg replacement and used 2/3 cup of yogurt instead of yogurt and cottage cheese as well as used 1/4 cup of mile with about 3/4 cup of water. I initially added a little water but the batter was thick and not like normal cake batter so I added more. It rose will baking but sort of dropped to half of what it was after I turned the oven off.

    • Harsh shah on April 6, 2014 at 12:00 am

      Mile*=milk

    • Derek Howes on April 8, 2014 at 12:00 am

      Hi! It definitely has to do with your wet ingredients. Put less in next time and I’d bet it comes out better. If it’s too thick add more milk instead of water!

Leave a Comment