single serving gluten-free vegan baked thin mint cake

by purelytwins

Single serving baked chocolate thin mint cake. Perfect light and simple cake recipe that makes enough for one so no need to share or have left overs. When the cake cravings hit this is perfect. It can be done in 60 seconds in the microwave for a super fast and simple dessert.

A super easy, moist chocolate thin mint cake that serves one! Another way to enjoy the classic chocolate and mint flavors in a cake. Made with simple ingredients and done in 20 minutes in the oven or 1 minute in the microwave for an even quicker dessert with no leftovers. Cake that's gluten-free, grain-free, and vegan (egg-free). So simple and yummy!

 

If you fell in love with one of the most popular recipe on our blog – our original thin protein thin mints, then you will adore today’s recipe!

Since the weather is slowly starting to get a little chilly (in some areas) you may not always want to grab a cold thin mint  out of the fridge or freezer –>or maybe you would.

But instead of a cold treat  you would like something warm and comforting!

You probably realize by now that we LOVE chocolate and mint together.  Anything with those two flavors together we go crazy about.

Gluten-free vegan single serving baked thin mint cake

 We loved the girl scouts thin mints growing up, hence why we created our ‘healthy’ protein packed thin mint that we still have almost on a daily basis.

This baked version of our protein thin mint is becoming a new nightly ritual, sometimes even midday little chocolately treat. Sometimes we might have 3 mini cakes in one day, (we drink a lot of water to push that fiber through us) we are not ashamed as this thin mint cake is that good. You have been warned.

A super easy, moist chocolate thin mint cake that serves one! Another way to enjoy the classic chocolate and mint flavors in a cake. Made with simple ingredients and done in 20 minutes in the oven or 1 minute in the microwave for an even quicker dessert with no leftovers. Cake that's gluten-free, grain-free, and vegan (egg-free). So simple and yummy!

In addition to being a very simple recipe to make , we kept it vegan. Seriously, one of the best vegan chocolate cakes we have had in a long time!

And do not worry if you do not have some of the ingredients on hand, we have created several different variations of this individual thin mint cake to hopefully satisfy everyone.

In addition, there is a new ingredient  that we have been playing around with. It is not something necessarily new to gluten free or vegan baking, but somewhat new to us. As we have never really played around with it much before.  It is safe to say now… we LOVE IT!

What ingredient are we talking about you may be thinking?

psyllium husk

Heard of it? Tried it?

For some reason we are really liking psyllium husk flakes. And bonus our stomachs seem to like it too 😉

We actually preferring using psyllium husk for an egg replacer in recipes over flax or chia lately. We are still experimenting with it in other recipes but for this baked thin mint cake it is perfect!!! Holds the cake together perfectly as well as gives it a nice chew.

We are in love.  And think you will be too!

You could even look at this single serving cake as a flourless chocolate cake since we do not use traditional ‘flours’ in the recipe.

Here are the rough average nutritional stats (based off the original recipe and using stevia):  one cake- 105 calories, 2g fat, 2g sugar, 12.75g fiber, and 6.25g protein. Now when you use chia or flax in it, or more hemp and no mesquite it will be different, but similar. So you get a feeling for what one cake is roughly like! Not bad little over 100 calories and almost 13g of fiber!!!

Print

single serving baked thin mint cake (gluten-free, vegan, low sugar)

A healthy way to enjoy thin mints as a single serving baked thin mint cake. This cake is gluten-free and vegan.

  • Prep Time: 1 minute
  • Cook Time: 20 minutes
  • Total Time: 21 minutes
  • Yield: 1 mini cake 1x
Scale

Ingredients

  • 1 tablespoon cocoa or raw cacao powder (which we used)
  • 1/2 tablespoon mesquite
  • 1/2 tablespoon coconut flour
  • 1 tablespoon pea protein powder
  • 1 tablespoon psyllium husk
  • 1/4 teaspoon baking soda
  • 12 teaspoons coconut sugar
  • 1/4 teaspoon peppermint extract
  • 3 tablespoons water

Instructions

  1. In a bowl, place your cacao, mesquite, coconut flour, pea protein, psyllium husk, baking soda and sugar. Stir.
  2. Add in your peppermint extract.
  3. Stir in your 3 tablespoons water one tablespoon at a time. Stir until everything is combined.
  4. Place in ramekin or large cupcake/muffin pan. Or even a mug would work.
  5. Place in microwave for 60 seconds.
  6. Or bake in 350 degree oven for about 20 minutes or so (time will vary depending on location and ingredients used). We did notice that these cakes actually come out better in the microwave than the oven.
  7. Let cool a little before removing from pan.

Nutrition

  • Serving Size: serves 1

We usually top ours with either coconut oil or coconut butter. Feel free to eat plain or jazz it up with some frosting of choice.

 For other substitutions:

  • if you do not have mesquite, we recommend doing 1 1/2 tablespoons cocoa and 1 1/2 tablespoons hemp protein
  • if you do not have hemp protein, you may use another protein but try to use a neutral flavor protein, and adjust the water accordingly. you are look for a thick but smooth batter, not too thick but not too thin, has some body to it. depending on what protein powder you use may alter the final texture and flavor (Michelle made one with brown rice protein powder and it did not come out as good)
  • you could do 1-2 teaspoons of a liquid sweetener like honey, coconut nectar or maple
  • you may use milk or a non-dairy milk of choice instead of water

We made other versions of this single serving thin mint cake. One being based out of chia seeds.

Simple single serving baked thin mint chocolate cake made with hemp protein and chia seeds. Well chia seeds flour. Made with simple ingredients and done in 20 minutes in the oven or 1 minute in the microwave for an even quicker dessert with no leftovers. Cake that's gluten-free, grain-free, and vegan (egg-free).

Purelytwins recipe: Baked thin mint single serving chia seed cake

serves 1

Ingredients:

  • 1 tablespoon cocoa or raw cacao powder (which we used)
  • 2 tablespoon hemp protein powder
  • 1 tablespoon chia seeds flour (grind chia seeds into flour)
  • 1/4 teaspoon baking soda
  • 1-2 teaspoons coconut sugar (or about 20 drops liquid stevia)
  • 1/4 teaspoon peppermint extract
  • 2 tablespoon water

Directions:

In a bowl, place your cacao, hemp protein, chia seed flour, baking soga and sugar. Stir.

Add in your peppermint extract.

Stir in your 3 tablespoons water. Stir till combined.

Place in ramekin or large cupcake/muffin pan. Or even a mug would work.

Place in microwave for 60 seconds. Or bake in 350 degree oven about 20 minutes or so (time will vary depending on location and ingredients used).

Let cool a little before removing from pan. Top with coconut oil or frosting of choice.

**you could try this one with whole chia seeds, we did not do it this way as we were unsure if it would work. so if you do try whole chia seeds let us know if it works.

Another version of this single serving baked thin mint was made with flax.

Purelytwins recipe: Baked thin mint single serving flaxmeal cake

serves 1

Ingredients:

  • 1 tablespoon cocoa or raw cacao powder (which we used)
  • 1 tablespoon mesquite
  • 1 tablespoon hemp protein powder
  • 1 tablespoon flaxmeal
  • 1/4 teaspoon baking soda
  • 1-2 teaspoons coconut sugar (or about 20 drops liquid stevia)
  • 1/4 teaspoon peppermint extract
  • 3 tablespoon water

Directions:

In a bowl, place your cacao, mesquite, hemp protein, flaxmeal, baking soga and sugar. Stir.

Add in your peppermint extract.

Stir in your 3 tablespoons water. Stir till combined.

Place in ramekin or large cupcake/muffin pan. Or even a mug would work.

Place in microwave for 60 seconds. Or bake in 350 degree oven about 20 minutes or so (time will vary depending on location and ingredients used).

Let cool a little before removing from pan. Top with coconut oil or topping of choice. 

Now do yourself a favor and make this delightful little single serving chocolate thin mint cake!

Your welcome.

xoxo

Lori and Michelle

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44 comments

Kammie @ Sensual Appeal September 26, 2012 - 11:06 am

Awesomeness! Gotta love flourless – less carbs and I’m all for it!

Reply
Danielle @ Clean Food Creative Fitness September 26, 2012 - 11:27 am

Love everything about this!!! Cannot wait to try it out! I love psyllium husk too and wish I saw it in more recipes! I love discovering new ways to incorporate it into my diet!

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purelytwins September 26, 2012 - 1:12 pm

Danielle we will continue to try psyllium husk in more recipes 🙂

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Tamikko September 26, 2012 - 12:02 pm

I am in love with this recipe! I love chocolate and mint together. I’m going to make one (or probably more) and add some icing, to eat when everyone is having cupcakes for my daughters 5th birthday today. Perfect timing girls! Love what you do and appreciate you so much. I’m just about to make one of your other ramekin muffins for breakfast 🙂

Reply
purelytwins September 26, 2012 - 1:11 pm

awesome Tamikko 🙂 yay for another chocolate mint lover!!

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Brooke September 26, 2012 - 12:24 pm

love these! What is psyllium husk and where do you guys buy yours? I am sensitive to Flaxmeal and am worried that I am also sensitive to Chia seeds for some reason.

Also LOVE the thin mint cookie recipe. I did not have coconut oil on hand and used cacao butter and they were a bit harder (more like a chocolate bar) but they were still so good.

Reply
purelytwins September 26, 2012 - 1:16 pm

Brooke, we have done the same with our thin mints and used cacao, does make them harder but still tasty 🙂
Psyllium is the husk of the seed of the Plantain, Psyllium has also been used for irritable bowel syndrome has it is a great form of fiber!
We bought ours from Whole Foods, we got the whole psyllium husk flakes, think you get it off online like at amazon or iherb.

Reply
katty lea September 26, 2012 - 2:23 pm

Great ideas! Can’t wait to try this recipe.

What does Psyllium do in the recipe? Is it purely nutritional? Or is a consistency thing..?

Thanks!

Reply
purelytwins September 26, 2012 - 3:51 pm

it is a texture consistency thing plus gives the recipe more fiber 😉 it helps hold the cake together like an egg would.

Reply
Laury@TheFitnessDish September 26, 2012 - 2:54 pm

This is fantastic and I love the variations! I used top use Psyllium husk A LOT back in the day…talking 7-8 years ago. I just started experimenting with it again in grain-free baking recipes thanks to Maria Emmerich.

Can’t wait to try this cake!!!

Reply
Linda Stevenson September 26, 2012 - 3:43 pm

Is the psyllium husk in whole or powder form? I am assuming whole because how could a powder replace an egg? I am trying to stock up on these ingredients and the you come up with new ones! Lol

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purelytwins September 26, 2012 - 3:50 pm

you are correct it is whole psyllium husk flakes

Reply
Linda Stevenson September 26, 2012 - 4:20 pm

I am sorry I think you did say flakes! So if the package says whole that is the same thing?

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purelytwins September 26, 2012 - 5:40 pm

yes it should be the same thing, believe their is whole flakes and powder, you want whole flakes.

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Ana September 26, 2012 - 5:47 pm

Looks and sounds delicious!
I want to try the first version, do you think using 1 tbsp rice protein in place of the mesquite would work? The mesquite is the only ingredient I don’t have…
So, which one of the three versions did you like the best?
Ana

Reply
purelytwins September 26, 2012 - 9:50 pm

Love the first recipe the best!! You could do rice protein and see what happens, it should still come out. Sometimes I have even done 1/4+1/8 tsp baking soda to give that little extra lift I want out of the cake 😉 let me know how it goes!

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Liz @ iheartvegtables September 26, 2012 - 10:46 pm

I love mini things!!! I’m not a huge mint + chocolate fan, but I think my roommate would love this!!!

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purelytwins September 26, 2012 - 11:26 pm

minis are the best! no worries about not loving chocolate + mint, just more for us haha
xoxo

Reply
Lisa September 26, 2012 - 11:33 pm

Every version looks great!
I have been enjoying psyllium lately as well–what a great addition to the kitchen repertoire!

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Heather @ Better With Veggies September 26, 2012 - 11:38 pm

Oh yum – these look fantastic and easy! I think the chia version is the one I would try, I’ll have to pin this so I remember. 🙂

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Miz September 27, 2012 - 5:35 am

O
M
G.

#thatisall

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michaela September 27, 2012 - 5:22 pm

looks so good! is there anything i could use instead of hemp protein? just hemp seeds perhaps?

thanks!

Reply
purelytwins September 27, 2012 - 5:31 pm

you could try hemp seeds, but you could also like we mentioned use another protein powder

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Heather @ Sweetly Raw September 27, 2012 - 10:03 pm

These cakes look delish girls! Looks so easy. I love psyllium too. Some of my fave recipes use it. Since Im not a microwave girl, I’d try this in the oven – what temp would you recommend baking at and for how long?

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purelytwins September 27, 2012 - 10:29 pm

we usually do 350 degrees for about 20-25 minutes

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Meg September 28, 2012 - 8:16 am

oh girls! I love this! Will have to make this. There are SO many recipes I HAVE to make of yours <3 I've made a few and have loved all of them <3 Of course <3 I mean, I could be your long lost sister right, Lori???? 😉 Hehe! <3

Love both of you!

P.s. DAVIDsTEA has chocolate mint rooibos and you would LOVE it <3

Reply
purelytwins September 28, 2012 - 8:38 am

Meg you are our long lost sister 🙂 love ya!
and that Tea sounds yummy!!

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Wendy September 28, 2012 - 7:49 pm

Just made this for the first time! I had my doubts..umm, of course you succeed again! It’s amazing! Thank you!

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purelytwins September 29, 2012 - 8:46 am

Awesome Wendy!! yay so glad you enjoyed the recipe!!!

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Hailey October 11, 2012 - 8:38 am

This was great! I made plenty of changes to this recipe to suit my needs but I’ve already made 4 of them so far! They are delicious. I did use whole chia seeds and it worked to hold everything together. My remake of this recipe was 3/4 T carob powder, 2 T soy protein powder, about 1 T chia seeds, 1/4 tsp baking soda, 1 tsp coconut sap, 1/4 tsp peppermint extract, 1, T fava bean/garbanzo flour, and water to hold it all together. I popped these in the microwave. Perfection! Thanks for the recipe 🙂

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purelytwins October 11, 2012 - 9:13 am

Awesome Halley! Your version sounds yummy! glad it worked with chia

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Patti October 16, 2012 - 9:56 pm

This is a winner! I modified the recipe based on ingredients I had on hand but yummy!!!

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janet @ the taste space November 26, 2012 - 4:41 pm

What a neat way to use psyllium! I tried it with both carob and cocoa and liked both versions. I can’t wait to try this with maca instead of mesquite and peppermint. 🙂

I find I get bloated with too much psyllium.. Do I need to gradually add it to my diet?

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purelytwins November 26, 2012 - 4:45 pm

yes add it gradually, we notice we can’t have it everyday, but a few times a week seems to be good

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Kristine February 22, 2013 - 9:37 pm

So I have given up chocolate for lent. Do you ladies think this would work of I replaced the hemp and cacao with a vanilla protein powder or maybe just sub carob for the cocoa? PS- Enjoy the Princess!

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purelytwins February 24, 2013 - 10:55 am

it should Kristine 😉 thanks

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Kyra March 7, 2013 - 10:48 pm

What is mesquite, what does it do in a recipe, and where do u buy it?

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purelytwins March 8, 2013 - 8:32 am

navitas naturals is where we buy ours http://navitasnaturals.com/product/469/Mesquite-Powder.html usually whole foods sells it!
we just love the flavor it provides and something different that is grain-free besides always using coconut flour or a nut flour.

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Kelly March 19, 2013 - 1:56 pm

Can carob or lucuma be used?

What brand of cocoa do u like?

I’ve never tried psyllium…. Is it gut friendly?

Reply
purelytwins March 19, 2013 - 4:29 pm

yes you can try using carob or lucuma, we love navitas naturals and ultimate superfoods raw cacao powder.
if you have psyllium husk just a few times a week (not go overboard with it), we think it can be ok for the gut. but again we find we can’t have it everyday

Reply
Mary Beth August 9, 2014 - 2:13 am

HOLY COWWW!!! So I just made this and wow so good! I made the flaxseed version b/c I had most of the ingredients, but I didn’t have peppermint extract so instead I used 1/4 tsp of water w/ 1 drop of peppermint essential oil. It tastes so yummy and the perfect chocolate/mint combo! My only issue was that it was pretty wet but after ~25 min in the oven it was baked enough. Lol It was really hard to wait for it to cool. Thanks for the great recipes!

Reply
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