Who doesn’t want cake for breakfast? Well, no you can, guilt free! Bake up a batch of my vegan Mocha Latte Protein Breakfast Cake and indulge in a sweet yet sinless breakfast! A twist in baked oats, this goodie will keep you fueled up all morning long!
Cake
- 2 cups oats (I like to use quinoa flakes for an extra protein boost)
- 4 tbsp cacao powder
- 3 tbsp chia seeds
- 1 tsp baking powder
- ½ cup chocolate protein powder
- ⅓ cup vegan plain greek yogurt
- 2.5 cups non-dairy milk
- 1 tablespoon espresso powder
- 1/2 cup of chocolate chips (I use Lakanto monk fruit chocolate chips to keep it sugar free)
Icing
- 1 1/2 cup raw cashews, soaked overnight, drained and dried
- ¼ cup maple syrup (I use Lakanto monk fruit maple syrup to keep it sugar free)
- ½ cup non-dairy milk
- 1 tsp vanilla
- Pinch salt
INSTRUCTIONS
In a large baking dish add in all of the ingredients for your cake and mix well to combine.
I used a 7×10 baking dish, but any similar size or an 8×8 dish will work as well!
Bake at 400f for 35-40 minutes.
In the meantime, make your icing in a blender. Add all ingredients and blend until smooth.
Let your cake cool completely before adding the icing otherwise, it will melt.
Spread your icing over the top of your cake. Slice and enjoy! It’s also great after it’s been refrigerated and the icing firms up nicely!
