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!
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
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.
*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.
|Serving size: 1 Calories: 125||Fat: 5g||Carbohydrates: 18g||Sugar: 4g||Fiber: 3g||Protein: 8g|
Photo Credit: Fit Mitten Kitchen