This Mini Chocolate Cake with Cream Cheese Frosting is my go-to these days when I want something indulgent but healthy too! This cake is made with simple ingredients, low in sugar and a delicious way to hit your protein goals.
Sometimes we don't need to make an entire sheet cake and want a smaller-batch cake recipe.
This recipe, will give you that and MORE! It's moist without being dense and full of rich, chocolate flavor.
This recipe is perfect for a healthy snack using simple ingredients but also a treat that you can have for dessert.
There is no baking degree needed to make this cake. Toss out your boxed cake mix and grab the ingredients below to treat yourself to this tasty cake.
Ingredient Notes
- Vegan Chocolate Protein Powder
- Gluten Free Flour
- Almond Milk / Other Milk Alternative
- Olive Oil
- Vanilla Extract
- Granulated Sugar / Monk Fruit Sweetener
- Eggs
- Baking Powder
What are the benefits of adding protein powder?
The protein powder used in this recipe is one of the best I've used in baking due to the high quality processing.
I recommend using a plant-based protein powder over a whey but either will work.
The protein powder I use is naturally sweetened to give a great chocolate flavor. You only need to add a little bit of sugar to get the perfect amount of sweetness in every bite.
Making this cake a perfect post workout, energy boosting meal or snack!
How to Make Mini Chocolate Cake with Cream Cheese Frosting
- Preheat the oven to 350 degrees F
- In a large mixing bowl whisk the eggs, olive oil, milk, vanilla extract and granulated sugar together
- Fold in the gluten free flour, chocolate protein powder, cacao powder and baking powder
- Mix until fully combined
- Line a loaf pan with parchment paper and spray it with nonstick spray
- Pour the batter into the loaf pan and spread into an even layer
- Bake in the oven for 34-38 minutes, rotating the pan halfway through
- The cake is done when a toothpick comes out clean, with a few crumbs
- While the cake is cooling, let's make the cream cheese frosting
- Add the softened butter and cream cheese to a bowl
- Combine until creamy and smooth using an electric hand mixer/stand mixer
- Add in the vanilla extract and ⅓ or the powdered sugar
- Continue adding powdered sugar ⅓ at a time until fully combined
- Once the cake is completely cooled, cover the top in the frosting
- Slice and enjoy!
Frequently Asked Questions
You want to use the exact measurements indicated because protein powder has a tendency to dry out cake. By adding the fats such as eggs and milk to this cake recipe retains the perfect amount of moistness!
By creaming the fats and sugar together, that will add extra moistness to the cake.
I would not add any baking soda to this recipe or replace the baking powder with baking soda. It will change the final result of the cake
Baking powder has a more neutral taste as well as containing both a base and acid.
Yes of course!! I will never argue with adding some chocolate chips or chunks. This cake recipe is able to hold up to any additional mix-ins.
Related Recipes for the Chocolate Lover
- Healthy Protein Brownie
- Banana Chocolate Mug Cake
- Banana Protein Muffins
- Chocolate Coconut Date Balls
If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my business and your fellow readers.
Mini Chocolate Cake with Cream Cheese Frosting
Ingredients
- 2 eggs
- ½ cup olive oil
- ½ cup almond milk
- 1 tsp vanilla extract
- ½ cup granulated sugar
- ½ cup gluten free flour
- 1 scoop vegan chocolate protein powder
- ½ cup cacao powder
- 2 tsp baking powder
Vanilla Cream Cheese Frosting
- ¼ cup butter softened
- 4 oz cream cheese softened
- 2 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F
- In a large mixing bowl whisk the eggs, olive oil, milk, vanilla extract and granulated sugar together
- Fold in the gluten free flour, chocolate protein powder, cacao powder and baking powder
- Mix until fully combined
- Line a loaf pan with parchment paper and spray it with nonstick spray
- Pour the batter into the loaf pan and spread into an even layer
- Bake in the oven for 34-38 minutes, rotating the pan halfway through
- The cake is done when a toothpick comes out clean, with a few crumbs
- While the cake is cooling, let's make the cream cheese frosting
- Add the softened butter and cream cheese to a bowl
- Combine until creamy and smooth using an electric hand mixer/stand mixer
- Add in the vanilla extract and ⅓ or the powdered sugar
- Continue adding powdered sugar ⅓ at a time until fully combined
- Once the cake is completely cooled, cover the top in the frosting
- Slice and enjoy!
Oh, any time I can find a dense chocolate cake I know I have to have it! This is such an awesome recipe.
This cake is good! Not too sweet, but chocolatey and satisfying. I made a quick frosting with a touch of maple, cacao powder, cashew butter and sea salt. I love that it's loaded with protein.
One note - you mention eggs in the post, but there are no eggs in the recipe itself. I guessed and added an egg with the sugar, buttermilk and yogurt.
Hi Sarah! I'm so sorry about that, I'll update the post now so that it's accurate with the eggs. I'm glad you were able to get it to come out well still! Your homemade frosting sounds DELICIOUS. I like to top the cake with my protein chocolate mousse sometimes when I'm really craving chocolate.