Chocolate Raspberry Protein Oat Bake

Do you love the idea of a protein packed delicious gluten free, dairy free treat?

Then you must try this Chocolate Raspberry Protein Oat Bake!

A moist, dense cake that tastes delicious and keeps you feeling fuller for longer.

Great for gym bunnies that need a pre or post workout treat for fuelling up.

Makes about 12-16 slices.


  • 2C rolled oats

  • 3/4C cacao

  • 4 scoops vanilla protein powder (I use & love PranaOn plant based protein powder)

  • 2T ground flaxseeds

  • 1t baking powder

  • 1t cinnamon

  • pinch salt

  • 1/2C powdered Xylitol (or other sugar replacement)

  • 3 egg whites (or 3 flax eggs)

  • 1/2C coconut or almond milk

  • 1C coconut yoghurt

  • 1/2C apple sauce (I made by blending apples with some water in the blender)

  • 1 punnet raspberries (250g)


Preheat oven to 190°C.  In a bowl mix all the dry ingredients together.

In a separate bowl, mix together egg whites, apple sauce, milk, yoghurt.

Spray a 20cm square cake tin with olive oil, & line with baking paper. 

Line the bottom of the tin with 1/2 the raspberries Add wet ingredients to dry and stir to combine.

Pour mix over the prepared cake tin. Top with remaining raspberries & bake for 40 mins or until fork inserted comes out clean. 

Allow to cool before slicing, & eating! Will store in airtight container in the fridge for a few weeks.


Enjoy with ❤️ More on Instagram @therawfoodkitchen