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.
In the collections
The ingredients
- 1/3 cup old-fashioned rolled oats
- ¼ 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
- ½ tsp baking powder
- salt
- ½ banana, mashed
- 1/3 cup soy beverage
- 1 flax egg, 1 tbsp ground flaxseed + 2 tbsp water
- 1 tsp maple syrup
- ½ 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.
