Chocolate Raspberry Protein Breakfast Cake
Enjoy my chocolate raspberry protein breakfast cake, a moist, filling option that's perfect for starting the day right. Easy to make and rich in protein, it keeps your energy up all morning. Ideal for meal prep and customizable with your favourite fruits, a truly indulgent, nutritious breakfast!
The ingredients
1 serving
- 1/3 cup old-fashioned rolled oats
- 1/4 cup textured vegetable protein, dry
- 2 tbsp whole wheat flour (or 1:1 gluten-free flour)
- 1 tbsp chia seeds
- 1 tbsp cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- A pinch of salt
- 1/2 banana, mashed
- 1/3 cup soy beverage (or cow’s milk)
- 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water)
- 1 tsp maple syrup
- 1/2 cup raspberries, fresh or frozen
The method
- Preheat the oven to 350°F.
- In a blender, add all the dry ingredients except the raspberries and mix well until smooth.
- Add half the raspberries, mix well, then pour the batter into a small baking dish.
- Add the remaining raspberries on top, then bake for 25-30 minutes.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 490Calories
- 11 gFat
- 73 gCarbs
- 22 gFibre
- 25 gProtein
TVP is low in fat, cholesterol-free and provides all the essential amino acids, making it a heart-healthy source of protein.
Chia seeds and flaxseed are an excellent plant-based source of alpha-linolenic acid (ALA), a type of omega-3 that supports cardiovascular health by reducing inflammation, lowering blood pressure and improving cholesterol.
The high fibre content supports digestive health and helps maintain a healthy weight by promoting satiety.
