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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fitness goals and cake aren’t mutually exclusive! These mocha protein cake bars pack 10g of protein and 160 calories per slice, making them a high-protein, low-effort treat with the perfect amount of caffeine to fuel your training sessions. The combination of oat flour, almond flour, and whey casein protein powder ensures a moist texture, while the frosting adds a creamy finish. Perfect for slicing into 12 pieces to share or enjoy throughout the week.
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Preheat oven to 180°C.
Combine all wet and dry ingredients in a bowl and fold until smooth.
Grease a 37x27 cm baking dish and pour the batter into it.
Bake for 18-20 minutes until the top is set and a toothpick inserted comes out clean.
Let the cake cool completely before frosting.
Mix frosting ingredients in a bowl until smooth.
Spread the frosting evenly over the cooled cake.
Cut into 12 slices and serve.
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Use whey casein protein powder to avoid dryness in the cake.
Adjust the amount of sweetener in the frosting based on your taste preference.
Ensure the cake is completely cool before adding frosting to prevent it from melting.
Can I use regular coffee instead of cold brewed coffee?
Yes, but make sure it’s cooled before adding to the batter.
What can I substitute for almond butter?
You can use peanut butter or any other nut butter as a substitute.
Can I use a different type of protein powder?
Yes, but whey casein protein powder is recommended for the best texture.
How do I store the cake bars?
Store them in an airtight container in the fridge for up to 5 days.
Can I freeze the cake bars?
Yes, wrap them individually and freeze for up to 3 months.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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