Description
This Lemon Protein Oatmeal Cake is light, moist, and packed with protein! Made with wholesome oat flour, zesty lemon, and natural sweeteners, it’s a perfect balance of flavor and nutrition. Whether you need a healthy breakfast, a post-workout snack, or a guilt-free dessert, this cake has you covered. Naturally gluten-free and easy to make, you’ll love every bite of this energizing treat!
Ingredients
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1 ½ cups (150g) oat flour (blend rolled oats if needed)
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¼ cup (30g) vanilla protein powder
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1 tsp baking powder
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¼ tsp salt
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¼ cup (60ml) maple syrup (or honey)
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2 large eggs (or flax eggs for vegan option)
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¾ cup (180ml) almond milk (or any milk of choice)
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Zest of 1 lemon
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¼ cup (60ml) fresh lemon juice
Instructions
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To make this cake vegan, use flax eggs (2 tbsp ground flax + 6 tbsp water, let sit for 5 minutes).
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If using an unsweetened protein powder, you may want to add an extra tablespoon of maple syrup for sweetness.
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For a stronger lemon flavor, add an extra teaspoon of lemon zest.
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Store at room temperature for 2 days, in the fridge for 5-6 days, or freeze for up to 3 months
Notes
To make this cake vegan, use flax eggs (2 tbsp ground flax + 6 tbsp water, let sit for 5 minutes).
If using an unsweetened protein powder, you may want to add an extra tablespoon of maple syrup for sweetness.
For a stronger lemon flavor, add an extra teaspoon of lemon zest.
Store at room temperature for 2 days, in the fridge for 5-6 days, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Healthy