Baked Oats Cake

Get ready to elevate your dessert experience with our irresistible High Protein Tiramisu Baked Oats Cake!

Indulge in the rich flavors of coffee and vanilla, perfectly balanced with nutritious oats, chickpeas, and vegan vanilla protein powder. Topped with a velvety smooth mixture of soft cheese or Quark, sweetened with Natvia, and kissed with vanilla essence, this cake is a decadent delight for any occasion.

Don't miss out on the chance to satisfy your sweet tooth with this guilt-free treat, packed with protein and flavor. Dive into pure indulgence and experience dessert like never before!

For the baked oats cake:

• 100g oats 
• 1 banana 
• 2 scoops vegan vanilla protein powder  
• 1 x can chickpeas, rinsed and drained 
• 50g Natvia Synbiotic natural sweetener 
• 1 teaspoon cinnamon 
• 2 tablespoons instant coffee dissolved in 2 tablespoons boiling water 
• 150ml oat milk 

For the creamy topping:

• 250g soft cheese or Quark 
• 3 tablespoons Natvia Synbiotic natural sweetener 
• 2 scoops vanilla protein powder  
• Dash of vanilla extract 
• Cocoa powder, to dust 

1. Blend the oats, banana, protein powder, chickpeas, sweetener, cinnamon, coffee and oat milk until a thick batter forms. Spoon into a greased ovenproof dish and spread out evenly.  
2. Bake at 180C for 20 minutes until golden and firm then leave to cool. 
3. Meanwhile beat together the Quark/soft cheese, sweetener, protein powder and vanilla until thick and smooth. 
4. Once the base has cooled, spread over the topping to cover. Dust over a generous layer of cocoa powder, then chill in the fridge for at least an hour. Then serve out!