Packed with 14 grams of plant protein, these vegan oatmeal raisin protein cakes are a perfect breakfast or snack! They are naturally vegan, gluten-free, and baked in a muffin tin.
- 1 15-ounce can white beans, rinsed and drained (e.g., cannellini or Great Northern beans)
- 1/2 cup unsweetened applesauce
- 1/2 cup vanilla rice protein (or other plant-based vanilla protein powder)
- 2 and 1/2tablespoons coconut sugar (or granulated sweetener of choice)
- 3 tablespoons smooth almond butter (or other nut/seed butter)
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 cup rolled oats (certified GF as needed)
- 1/4 cup raisins, coarsely chopped
- Optional: 1-2 tablespoons vegan white chocolate chips, melted
- Preheat oven to 350F. Grease or spray 12 cups of a standard muffin tin.
- In a food processor or high-speed blender, process the drained beans and applesauce until smooth. Add the protein powder, sugar, almond butter, baking soda, cinnamon and salt; process until smooth. Transfer to a medium bowl and stir in oats and raisins.
- Divide batter evenly between prepared cups, smoothing tops.
- Bake in preheated oven for 14 to 16 minutes until golden brown and set at center. Cool in tin for 10 minutes, then remove to a wire rack to cool completely. If desired, drizzle top with melted white chocolate.
Storage: Store the cakes in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or freeze for up to 3 months.
- Category: Cake
- Method: Baking
- Cuisine: American
- Serving Size: 1 big cookie
- Calories: 160
- Sugar: 8.6 g
- Sodium: 119 mg
- Fat: 3.2 g
- Saturated Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4.4 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: vegan protein cake, vegan oatmeal raisin protein cake, vegan protein powder, vegan protein, grain-free, gluten-free, high protein, egg-free, dairy-free, oil-free