Beat those cake cravings on your diet with this Mini Chocolate Protein Cakes recipe! These healthy cakes take just minutes to prep, are packed with fiber, and will leave your taste buds more than satisfied. If you’re looking for a quick protein powder dessert then this is the one to try.
Start this one with either a food processor or blender. If you don’t have either, here’s a link to the food processor we’ve been using for years and recommend.
Add into whatever you’re using 1 1/2 cups of rolled oats, 2 large whole eggs, 1 teaspoon of vanilla extract, 3 tablespoons of chia seeds, 2 scoops of a chocolate protein powder, 1/2 cup of unsweetened apple sauce, 1/4 cup of your choice sweetener, 1/2 teaspoon of salt, 5 tablespoons of cocoa powder, 1 teaspoon of baking soda, 1/4 cup of fat free cottage cheese, and 1/2 cup of unsweetened vanilla milk substitute.
Did you know that chia seeds are a great source of fiber with 5 grams for every 60 calories?
Don’t like cottage cheese? Don’t worry, you can’t taste it at all when added to other flavorful ingredients and it adds some casein (slow digesting) protein to the recipe that’ll keep you feeling full longer!
Blend or process everything together until your mini chocolate protein cakes mix is smooth.
Protein Cake Size
Take out a couple mini dishes (mine were 1 cup) or a regular cake pan, coat them/it with some non-stick cooking spray, and pour your mix in. Make sure not to fill your dishes or pan more than 3/4 of the way full as they’ll rise a bit.
Put your mini chocolate protein cakes into the oven on 350F/176C for 20-25 minutes. Remember that your cooking time can change depending on the size of the dishes or pan you’re using.
One way to check if they’re done is to take a toothpick, insert it into the center of your cake, and if it comes out clean then they’re done!
Pro tip? Before baking your cakes you could add in some raisins, chocolate or white chocolate chips, nuts, etc!
Remove your cakes from the oven, let them cool, and optionally top them with some flavored Greek yogurt or anything else you want. Let us know some of your favorite healthy cake toppings in the comments below.
Some of our other favorite toppings for these mini chocolate protein cakes?
Healthier Cake Toppings
- Cool whip/whipped cream
- Nut butter
- High Protein Frosting
Mini Chocolate Protein Cakes
What We Used
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- 1 ½ Cups Rolled Oats
- 2 Scoops Protein Powder - Chocolate
- ¼ Cup Sweetener
- ½ Teaspoon Salt
- 1 Teaspoon Baking Soda
- 3 Tablespoons Chia Seeds
- 5 Tablespoons Cocoa Powder
- ½ Cup Unsweetened Apple Sauce
- 1 Teaspoon Vanilla Extract
- 2 Large Whole Eggs
- 4 Ounces Milk Substitute - or Milk
- ¼ Cup Cottage Cheese - Fat Free (or Greek Yogurt)
- 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
- Calories: 1149
- Fat: 29g
- Saturated Fat: 7g
- Sodium: 1041mg
- Carbs: 126g
- Fiber: 32g
- Sugar: 20g
- Protein: 96g
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.
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!
Is there a reason why vanilla extract is listed twice? Are you suppose to use both amounts or just one?
Nope, just once! Sorry about that. Thanks for letting me know!
AWESOME! Btw: Where did you get the glass dishes?
Hi Tracey! I got them at Walmart I believe. They are 1 cup Pyrex dishes! Thanks 🙂