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Gluten-Free Chocolate Peppermint Cake with 2-Ingredient Frosting

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For cake:

2 very ripe bananas

3 large egg whites

1/2 cup vegan coffee protein powder

1/4 cup Chocolate Peppermint Plant-Based Creamer

1/2 cup coconut flour

1/4 cup unsweetened cacao powder

1/2 tsp baking powder

1 cup unsweetened cashew milk

For frosting:

1/2 cup almond protein

1/4 cup unsweetened cacao powder

3/4 cup unsweetened plant-milk (+ a few tbsp as needed)

Optional: Sugar-free chocolate sprinkles


Preheat oven to 350 degrees F. Line an 8 or 9 inch springform pan with parchment paper and set aside.

In a food processor, combine all cake ingredients until pureed smooth. Pour cake batter into prepared pan, spread evenly, and bake for 30 minutes.

While cake is baking, combine almond protein, cacao, and plant-milk to make frosting. Add more milk as needed to make the texture thick, but spreadable.

Remove cake from oven and let cool completely before removing from the springform pan. Frost and top with sugar-free sprinkles, if desired. Slice into 8 pieces and serve!

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