Sticky Protein Cake with Chocolate Chips (gluten free)

Are you tired of hard and dry protein bars that all taste very similar unless you go for artificial flavors?? Because I am…

This recipe is fun and easy to make. Just mix, pour and bake!

Protein bars

Protein bars can be a convenient way to boost protein on the go, but they’re not all created equal. Some function more like a balanced snack with protein, fiber, and healthy fats, while others are closer to candy bars with added protein. It’s worth checking the ingredients—look for a decent protein amount (around 10–20g), minimal added sugars, and ingredients you recognize. Used strategically, they can help with satiety, blood sugar balance, or post-workout recovery, but they’re best treated as a supplement to real meals, not a replacement.

Protein cake?

This sticky protein cake is one of those recipes that hits both sides—you get something warm, soft, and satisfying like a dessert, but with enough protein to actually support your day. It’s a great swap when you’re craving something sweet but don’t want the blood sugar crash that usually follows. You can also pair it with a meal or have it for breakfast to help boost your protein intake without feeling like you’re forcing it. It’s that middle ground where you enjoy it, feel satisfied, and move on without the guilt.

Why is it sticky?

I used almond butter in this instead of real butter so the nutty stickiness comes through and makes it fun! It’s a fun party dessert to bring.

Ingredients

Makes 12 squares

• 2 ripened bananas

• 2 eggs

• ½ cup honey

• 1 cup plain nonfat yogurt

• ½ cup almond butter

• 1 ½ cup oat flour or regular oats

• ½ cup almond flour

• 3 Tbsp hemp seeds

• ½ tsp salt

• ½ tsp cinnamon

• ½ tsp baking soda

• ½ cup protein powder

• ¾ cup dark or semi sweet chocolate chips ( and a little more for topping)

• ½ cup crushed almonds

• 1-2 Tbsp oats for topping

Instructions

1. Preheat oven

Preheat oven to 350’F.

2. Mix wet ingredients

In a large bowl, mash the bananas then add eggs, honey, yogurt, and almond butter into the bowl. Mix well.

3. Add in dry ingredients

Add oat flour or regular oats, almond flour, hemp seeds, salt, cinnamon, baking soda and protein powder. I like Orgain. Mix well then add chocolate chips and almonds and fold until mix.

4. Pour batter

Pour batter into a parchment lined baking tray that is 9” x 13”. Spread evenly then top with more chocolate and oats.

5. Bake and enjoy!

Bake in the oven for 30-35 minutes. Slice into 12 squares after cooling and enjoy one square a day!

Dietitian Notes

Each serving: 300-360 cal | 30-40 g carb | 12 g protein | 12 g fat | 5 g fiber

Nutritional value varies depending on brand of protein powder, size of eggs and bananas, greek or regular yogurt, types of chocolate.

Tips & Variations

You can substitute with some of these ingredients:

• using only almond or oat flour

• using corn instead of almond flour

• other nut flours are great too

• use greek nonfat yogurt — keep in mind, this will make the cake a little more dense because of its lower moisture content

• flax or chia seeds instead of hemp

• other crushed nuts like walnuts, cashews, pecan, macadamia instead of almonds (recommend toasted nuts for more flavor)