Vegan Chocolate Chip Protein Banana Cake

Vegan Chocolate Chip Protein Banana Cake is the only cake you need to make this week! if you’re looking for a protein-packed vegan and gluten-free dessert, this is it.

Vegan Chocolate Chip Protein Banana Cake is so fudgy and absolutely scrumptious.

while it is a decadent cake, the ingredients are pretty wholesome!

for chocolate chips, i used lakanto, but you can use any kind you want.

if you want to keep this cake a little more on the healthier side, just choose some with little or even no sugar.

you’re going to need some vanilla protein powder since this is a protein cake after all!

i love truvani vanilla protein, but any kind will work as long as you stick to 33g per scoop.

Vegan Chocolate Chip Protein Banana Cake also calls for oat flour, which is definitely my favorite flour to bake with.

the cake itself is perfect without any frosting or melted chocolate, but who wouldn’t want some of that on top?!

if you don’t want to use melted chocolate, frosting would be delicious, and so would some yogurt or cream cheese.

besides the taste and texture being perfect, this cake has even more amazing components.

Vegan Chocolate Chip Protein Banana Cake is made in a food processor, so it’s very easy to put together within minutes. there’s no mixing or stirring!

here’s everything you need to make Vegan Chocolate Chip Protein Banana Cake

vanilla protein powder

gluten free oat flour

baking powder

mashed overripe bananas

creamy df yogurt (used siggi’s plant based plain unsweetened)

maple syrup

vanilla extract

cashew butter

chocolate chips

if you don’t want to use banana or can’t have them, you could try pumpkin puree as a sub!

sweet potato would also probably work well, the cake just won’t be quite as sweet.

however, you could make up for that though by using chocolate chips with a little bit more sweetness.

Vegan Chocolate Chip Protein Banana Cake is

gluten free with gluten free oat flour

decadent yet pretty wholesome

fudgy and dense

protein packed

100 percent vegan

easy to make

freezer friendly

cashew butter can be subbed with another runny nut or seed butter

if you love my Vegan Chocolate Chip Protein Banana Cake, then try these other delicious recipes from upbeetandkaleingit!

Easy Vegan Blueberry Coffee Cake

Unbelievably Vegan Chocolate Chip Cupcakes

Vegan Banana and Oatmeal Chocolate Chip Cookies

Vegan and Gluten-Free Banana Cookie Cake

Lightened Up Vegan Lemon Cake

Healthier Vegan Protein Butterfinger Bars

Healthy Vegan Carrot Cake Baked Oats

Vegan Peanut Butter and Chia Jam Protein Cups

Vegan and Gluten-Free Vanilla Cake Donuts

Vegan and Gluten Free Coffee Cake Bread

Vegan Tahini Chocolate Chip Cupcakes

Healthy Vegan Snickerdoodle Cake

Vegan and Gluten Free Coffee Cake Muffins

Vegan and Gluten Free Peppermint Brownie Cake

High Protein Vegan Brookies

Semi-Homemade Vegan and GF Cookies and Cream Cake

Fudgy Vegan Brookie Cake Bread

are you going to make my Vegan Chocolate Chip Protein Banana Cake?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan Chocolate Chip Protein Banana Cake

Recipe by MaryCourse: Cakes, Desserts
Servings

6

servings
Prep time

7

minutes
Cooking time

30

minutes

6-9 servings depending on square sizes

Ingredients

  • 2 overripe medium size bananas

  • 3 scoops vanilla protein powder (33g per scoop)

  • 1 tsp baking powder

  • 1 cup gluten free oat flour

  • 1 cup creamy dairy free yogurt (brand in text)

  • 2 tbsp maple syrup

  • 1/3 cup cashew butter

  • 1 tsp vanilla extract

  • dash of sea salt

  • 1/2 cup chocolate chips

  • melted chocolate for topping

Directions

  • preheat the oven to 350 degrees.
  • add all ingredients but the chocolate chips to a food processor and blend until a thick and smooth consistency forms.
  • then, fold in the chocolate chips and transfer to a parchment lined 8 x 8 baking pan.
  • bake at 350 degrees for 30 minutes. cool down completely, add melted chocolate on top if you would like. place in the fridge for 30 minutes. store in the fridge in an airtight container and enjoy!

share this!

Facebook
Twitter
Pinterest
Email

5 Responses

  1. So good and so easy! I love a nice dense cake and this was perfect! I couldn’t stop eating it!

  2. Your recipes look awesome. Can I use almond flour and place of oat flour and can I use a coconut yogurt instead of dairy yogurt or what are you referring to as far as dairy free yogurt?

Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.