Vegan Protein Carrot Cake

We baked again! This vegan protein carrot cake contains a lot of fiber, protein and contains vegetable omega 3! Per piece (8 pieces total) +/- 200 kcal and 16g protein.

Ingredients

  • 100 grams of ground oatmeal (100g of oatmeal ground into flour in a food processor or blender);
  • 2 "chia seed eggs" 15 grams of chia seed mixed with 5 tbsp (warm) water and let it soak briefly to form a jelly;
  • 7.5 grams of baking powder;
  • 90 grams of premium plant-based protein powder in the flavor Chai Latte (recommended!) Or O.G. Vanilla;
  • 4 large carrots (250g), chopped in a food processor or grated with a kitchen grater;
  • 30 grams of stevia powder or other sweet powder;
  • 400 grams of plant-based vanilla yogurt. We used vanilla soy yogurt;
  • 2 tablespoons of sunflower oil;
  • 35 grams of finely chopped walnuts;
  • Optional: 8 grams of brown caster sugar or 1-2 finely chopped dates;
  • Optional: (date) syrup.


Necessities

  • Baking/parchment paper
  • Brownie tin
  • 1 large bowl
  • 1 small bowl
  • Food processor, blender or kitchen grater
  • Optional: Hand mixer


Preparation method

  1. Preheat the oven to 180 degrees Celsius;
  2. Make 2 chia seed eggs: Mix 15 g chia seed with 5 tablespoons of (warm) water and let it stand until it has become a jelly;
  3. Grind 100g oatmeal in a food processor or blender to flour;
  4. Chop 250g carrots in a food processor or use a kitchen grater;
  5. In a large bowl, add: the oat flour, 90g protein powder, (if you use OG Vanilla, add 2 teaspoons cinnamon powder), the chia seed eggs, 7.5g baking powder, 400ml vegetable yogurt, 30g stevia powder and the 2 tablespoons sunflower oil and mix.
  6. Mix the ground carrots with the batter. Use a hand mixer for this;
  7. Place baking paper in a brownie tin and add the batter to it;
  8. Sprinkle with the finely chopped walnuts and add brown caster sugar or finely chopped dates if necessary (this will caramelize the walnuts);
  9. Place the batter in the oven at 180 degrees Celsius for 25-30 minutes and let it cool before cutting the carrot cake into 8 pieces;
  10. Tip: Delicious with a drizzle (date) syrup and a cup of coffee or tea!