Ultimate Chocolate Protein Snack Cake

Made with gluten-free oats and almond flour, the Ultimate Chocolate Protein Snack Cake is the perfect pre- or post-workout treat. Every bite is guilt-free with this healthy dose of chocolate!

Serves 10

Notes

*If you don’t have oat flour you can grind oats into flour using NutriBullet or small food processor.

*Use more chocolate chips mixed in the batter if you want this cake extra chocolately, about ¼-1/3 cup.

*I like to wrap my bars individually and store in fridge for easy access when packing lunches.

Nutrition Facts

Serving size: 1 Calories: 125 Fat: 5g Carbohydrates: 18g Sugar: 4g Fiber: 3g Protein: 8g

Ingredients

  • 1 cup gluten-free oat flour 1/2 cup almond flour
  • 1 serving ALOHA Chocolate Protein Powder 3 tablespoons cacao powder (or unsweetened cocoa)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sweetener of choice
  • 1 small banana, mashed (about 1/2 cup)
  • 1/4 cup yogurt of choice
  • 2 large eggs 
  • 1/4 cup + 1 tablespoon milk of choice (we used Unsweetened Cashew)
  • 2 tablespoons mini chocolate chips for topping
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Plant-Based Protein Powder

Chocolate

Preparation

  • Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, or use a silicone square pan.
  • In a large bowl, combine oat flour, almond flour, protein powder, cacao powder, baking soda, salt, and sweetener - set aside.
  • In a medium bowl, mash banana until it’s a purée-like consistency.
  • Add in yogurt, eggs, and milk - 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 two tablespoons 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 to 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 airtight container in fridge.
  • Cake should keep fresh in fridge for up to one week. 
  • They can also be stored in freezer, tightly wrapped and stay fresh up to one month.