- 1 cup gluten-free old fashioned oats, ground into flour (I used Bob’s Red Mill)
- 1/4 cup almond flour
- 2 scoops Aloha Chocolate Protein*
- 1/3 cup vanilla whey protein powder* (I used MRM All Natural)
- 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 small banana, mashed (about 1/2 cup)
- 1/4 cup plain greek yogurt*
- 1 large egg
- 3 TBS liquid egg whites (or 1 egg white)
- 1/4 cup +1 TBS non-dairy milk or milk of choice (I used Unsweetened Cashew)
- 2 TBS mini chocolate chips for topping* (I used Enjoy Life)
- Preheat oven to 350 degrees Fahrenheit and line an 8×8 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.
*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
- Serving Size: 1
- Calories: 140
- Sugar: 5g
- Sodium: 191mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 7g
- Protein: 13g
- Cholesterol: 43mg