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Chocolate Mint Protein.  There are many different recipes offering the sweet taste of chocolate and mint but very few are this decadent!

Not only did we make this mini Dark Chocolate Mint Protein Fudge Cake taste delicious we like to take things one step further to offer you the added benefit of protein and …ready? …a boost of energy!

 We added Sinister Labs Angry Mills caffeinated Spread to give this decadent cake a unique flavor and richness.

We used the Vicious Vanilla flavor in this recipe and combined it with the great taste of mint, be creative and let us know what combinations you think would be good!


2 TB Sinister Labs Angry Mills caffeinated Spread 

3 TB canned pumpkin

2 egg whites

2 TB almond meal flour

½ cup oat flour

2 TB dark cocoa powder

2 TB RULE 1 WHEY BLEND, Shamrock Swirl

½ tsp baking powder

¼ cup stevia or xylitol


Preheat oven to 350 degrees F.

Line a 6 inch mini cake pan with parchment paper and set aside.

Place pumpkin, egg whites, and Sinister Labs Angry Mills caffeinated Spread  in a mixing bowl and blend with a mixer until smooth.  Add in the remainder of the ingredients and mix until smooth and well combined.

Pour cake batter into mini cake pan and bake in the oven for 20-22 minutes, or until cake
is cooked throughout.

Remove from oven and let cool for about 30 minutes.



Makes 8 mini servings

1 slice = 1 serving

123 calories

5.3g protein

8.8g carbs

8.1g fat

3g fiber

1.3g sugar

You may substitute almond meal flour with oat flour or protein powder.
You may substitute dark cocoa powder with regular cocoa powder or cacao powder.
For extra mint flavor add a 1/4 tsp of mint extract.

If you don’t happen to have a mini cake pan a muffin tin works also!

Watch so you don’t over bake.

For more information on baking with protein click here!



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