Imagine biting into a deliciously moist, protein-packed cake that not only satisfies your sweet tooth but also fuels your body with wholesome nutrition. These Vegan Oatmeal Raisin Protein Cakes are about to revolutionize your breakfast and snack game, offering a guilt-free treat that proves healthy eating can be incredibly delicious. Whether you're a fitness enthusiast, a vegan foodie, or simply someone who loves mouthwatering baked goods, these protein cakes are your new secret weapon!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 8 cakes
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup plant-based protein powder
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with silicone baking cups or parchment paper liners to prevent sticking.
- In a large mixing bowl, combine rolled oats, almond flour, plant-based protein powder, and ground cinnamon. Whisk dry ingredients thoroughly to ensure even distribution.
- In a separate bowl, mix almond milk and maple syrup until well combined, creating a liquid base for the cake mixture.
- Pour the wet ingredients into the dry ingredients and stir until a consistent batter forms. The mixture should be thick but still slightly pourable.
- Gently fold in raisins, ensuring they are evenly distributed throughout the batter.
- Scoop the batter evenly into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let the protein cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- For the best texture, use fresh rolled oats and ensure your protein powder is finely ground.
- Don't overmix the batter - this can lead to dense, tough cakes. Mix just until ingredients are combined.
- For extra flavor, try toasting your raisins lightly before adding them to the batter.
- If the batter seems too thick, add a little more almond milk; if too thin, sprinkle in a bit more protein powder.
- Use a cookie scoop for perfectly uniform protein cakes that bake evenly.
- Allow the cakes to cool completely before storing to prevent moisture buildup.
- For meal prep, these cakes freeze beautifully for up to a month when stored in an airtight container.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 12g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
