Mint Chocolate Sandwich Cakes, 17.7 grams protein, 326 calories

Protein powder cake recipe
Protein powder cake recipe

Looking for ideas for incorporating protein powder into your recipes?  Here’s a fabulous fool-proof and gluten-free recipe that will leave you drooling.  It’s time to party like you mean it!


  • 1 Banana (1.3g,105c)
  • 3 Eggs     (19g, 210c)
  • 1 scoop unjury protein powder, unflavored or your favorite flavor (21g, 100c)
  • 2 tablespoons olive oil (240c)
  • 4 ounces unsweetened applesauce (50c)
  • 4 ounces fine cornmeal (8g,355c)
  • 2 ounces Torani Coffee Syrups, Sugar Free French Vanilla
  • 3 Tablespoons Chia Seeds  (9g, 180c)
  • ½ cup soymilk (5g, 70c)
  • 4 Tablespoons Unsweetened Cocoa Powder (56c)
  • ¾ teaspoon baking powder
  • 1 ½ cups greek yogurt  (34.5g,255c )
  • 1 teaspoon mint extract
  • 2 packets artificial sweetener
  • 1 cup sugar-free whip from can. (120c)


  • Prepare cream first. Squirt whip to fill an 8 ounce cup. Nuke in the microwave for 20 seconds, then add in the 2 packets sweetener and mint extract. Add to the yogurt. Mix well and refrigerate.
  • Preheat oven to 350. Prepare a large muffin pan by spraying it with oil spray.
  • Mix the rest of ingredients in food processor, and pour into muffin pan, dividing mixture evenly between 11 cups. One cup will be empty in your pan.
  • Bake for 18 minutes.
  • Remove muffins from pan and place upside down on cutting board.  With a knife, slice each cupcake in half.
  • Top each slice with one heaping tablespoon of cream.  Stack or layer the cakes if you wish.
  • Store in party cups, or containers.
  • Allow cream and to set overnight in fridge.

Yields: 11 cupcakes, 1 ½  ounces each.

  • SUGGESTED SERVING: 2 cakes with 1 ounce cream in each17.7 grams protein, 326 calories. 
  • 2 cakes plain = 11.5 grams protein, 258 calories
  • 1 cake with cream: 8.8g,163c