Ultimate Chocolate Protein Snack Cake
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
10
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Calories
140 kcal
Ultimate Chocolate Protein Snack Cake
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The ULTIMATE Chocolate Protein Snack Cake is perfect to fuel your workout, and made with gluten-free oats and almond flour for a healthy snack!
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Ingredients
- 1 cup old fashioned oats ground into flour (I used Bob's Red Mill, gluten-free
- 1/4 cup almond flour
- 2 chocolate protein powder Aloha brand, scoops
- 1/3 cup whey protein powder I used MRM All Natural, vanilla
- 3 TBS cacao powder or unsweetened cocao
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup erythritol or other dry sweetener of choice
- 1 banana mashed (about 1/2 cup, small
- 1/4 cup Greek yogurt plain
- 1 egg large
- 3 TBS egg or 1 egg white, white, liquid form
- 1/4 cup milk I used Unsweetened Cashew, +1 TBS non-dairy or milk of choice
- 2 TBS chocolate chips I used Enjoy Life, mini, for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit and line an 8x8 baking pan with parchment paper, or use a silicone square pan (I use one like this).
- Grind oats into flour using NutriBullet or small food processor.
- In a large bowl, combine oat flour, almond flour, protein powders, cacao powder, baking soda, salt, and erythritol and set aside.
- In a medium bowl, mash banana until puree-like consistency.
- Add in yogurt, egg, egg whites, and milk and stir until combined.
- Add wet ingredients to large bowl and stir until just combined. Batter should be thick.
- Pour batter into prepared baking pan, top with 2 TBS of mini chocolate chips.
- With wet hands, slightly press the chips into the top of the batter (wet hands will prevent the batter from sticking to you).
- Bake for 17-20 minutes, or until toothpick inserted in middle comes out mostly clean.
- Let cool in pan for 20 minutes before cutting.
- Alternately, after cooling these can be placed in fridge for 30 minutes before cutting.
- Cut cake into 10 slices, wrap and store in air-tight container in fridge.
- Cake should keep fresh in fridge for up to 1 week.
- They can also be stored in freezer, tightly wrapped and stay fresh up to 1 month.
Notes
- *You can use all one type of protein powder, whey or vegan blend. I have not made with casein or brown rice, so I cannot vouch for those results if you're trying to sub. *The erythritol sweetener I use is a non-gmo sugar derived from a corn source. It is virtually calorie free, a small amount of carbs, and low glycemic-index. You can also sub this with coconut sugar, or another dry sweetener of choice (white and brown will work just fine). The sugar and carb count in the nutrition will change slightly. *To make dairy free, sub in your favorite non-dairy yogurt. *Use more chocolate chips mixed in the batter if you want this cake extra chocolately, about 1/4-1/3 cup. *I like to wrap my bars individually and store in fridge for easy access when packing lunches.
- Recipe adapted from here
Nutrition Information
Show Details
Serving
1g
Calories
140kcal
(7%)
Carbohydrates
19g
(6%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
43mg
(14%)
Sodium
191mg
(8%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 140kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 191mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent