High Protein Oatmeal Raisin Cakes (Vegan, Oil-free, GF)
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.
Servings: 12 cakes
Ingredients
- 15 ounces 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/ vegan vanilla protein powder)
- 2.5 tablespoons 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)
Instructions
- Preheat oven to 350F (180C). 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.
Notes
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.
Nutrition
Serving: 1big cookie | Calories: 160kcal | Carbohydrates: 20g | Protein: 14g | Fat: 3.2g | Saturated Fat: 0.2g | Sodium: 119mg | Fiber: 4.4g | Sugar: 8.6g