Chocolate Orange Protein Cake with Chocolate Icing

February 14, 2014

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes, Snacks

Chocolate Orange Protein Snack Cake

Chocolate and orange. A match made in heaven if you ask me. Typically you see chocolate and strawberry, or chocolate and raspberry paired together. I think people often don’t think about how delicious chocolate and orange is together.

I created this Chocolate Orange Protein Cake with Chocolate Icing as I wanted a decadent cake that was fit for a snack. The icing is a bit sweet, as I used real icing sugar, but the cake itself is really great without the icing at all.

If you don’t want to go to the trouble of making an actual icing, melting some chocolate chips and spreading onto the cooled cake would be a great alternative.

For a sugar free icing, another option would be melting coconut oil, mixing with cocoa powder and adding stevia.  Icing options are endless really, so feel free to get creative!

Chocolate Orange Protein Snack Cake_2

I just happened to want mine to taste like a healthified chocolate cake, and I definitely accomplished that.

Who says you have to just have chocolate cake a couple times a year? Not I!  Keep a napkin handy after eating one, cause I’ll warn you…your face will most likely be covered in cake 😉

Chocolate Orange Protein Cake with Chocolate Icing
Prep time
Cook time
Total time
This Chocolate Orange Protein Cake is a perfect snack with or without icing. Gluten free and great when you need a chocolate fix!
Recipe type: Snack
Cuisine: American
Yield: 24
For the cake
  • 2 eggs
  • ½ cup milk of choice (I used unsweetened almond milk)
  • ¼ cup orange juice
  • 2 tsp orange zest (about the zest from 1 orange)
  • ⅓ cup unsweetened applesauce (1 snack pack)
  • ¾ cup non-fat greek yogurt
  • 12 packets stevia (or 100 drops liquid stevia)
  • 1½ cups oat flour
  • ½ cup unsweetened cocoa powder
  • ½ cup chocolate whey protein (or add an extra ½ cup oat flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup chocolate chips
For the icing
  • 2 Tbsp butter, softened
  • 3 Tbsp lower fat cream cheese
  • 2 cups icing (confectioners) sugar
  • ½ cup unsweetened cocoa powder
  • 3-4 Tbsp milk
  1. Preheat your oven to 350 degrees F. Spray a 9x11 inch pan with cooking spray.
  2. In a large mixing bowl, mix together all the wet ingredients and stevia (eggs through to stevia in list).
  3. Then add in the dry ingredients to the wet and mix in (oat flour to salt)
  4. Fold in the chocolate chips.
  5. Pour batter into your pan. Bake for 18 or so minutes, until cooked through (may test with a toothpick).
  6. Allow to cool. Meanwhile, mix together frosting (if using)
  7. Spread frosting over cooled cake and cut into 24 squares.
  8. Store in the fridge after 1 day, or freeze for up to a few weeks.
Nutrition (per square WITHOUT icing)
Calories: 61 Fat: 2.1 g Carbs: 8.4 g Fiber: 1.5 g Sugars: 2.3 g Sodium: 55 mg Protein: 4.4 g
Serving size: 1 square WITH icing Calories: 120 Fat: 3 g Carbs: 18 g Sugar: 12 g Sodium: 90 mg Fiber: 2 g Protein: 5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • anonymous

    This recipe sounds really good. However I was really excited bc you called it a protein cake and there is no more protein in this cake than any cake that comes out of a box. It’s just low calorie (that I do enjoy!) Is there another way to get more protein into the cake and keep the cake low calorie? To me the name was a little decieving.

    • Kristine Fretwell

      You could omit 1/2 cup oat flour to make it 1 cup oat flour and add an extra 1/4 cup of protein. Not sure how much you’ve worked with protein powder, but when its baked, its gets dry. So you can’t make a cake with majority of it protein powder or it would be gross. Even using 3/4 cup protein, you might have to add more fat to combat the dryness.

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