Print Recipe

No-Bake Banana Filled Chocolate Protein Cake

A moist & fluffy unbaked cake
Prep Time30 mins
Cook Time20 mins
Fridge Time2 hrs
Total Time50 mins
Course: Cake, Dessert
Servings: 8 pieces
Calories: 448kcal


  • 200 g almonds
  • 200 g dates
  • 50 g rice protein
  • 50 g lupine protein
  • 50 g cacao powder
  • 3 bananas
  • 5 tbsp coconut oil

For the icing

  • 150 g almond-based cream cheese
  • 1 tbsp sweetener e.g. erythritol
  • 0.5 tsp vanilla bean powder
  • 2 tbs cacao nibs


  • Cover almonds with water in a bowl and let them soak for 12 hours. Rinse and drain, then place in a food processor or high-quality blender and grind them.
  • Add dates, cacao powder, protein powder, and coconut oil and process until you get a smooth and sticky mass.
  • Fill half of the batter into a round springform pan and press down with your hands or with the bottom of a glass. Push the batter up the sides to form a cake edge.
  • Cut bananas lengthwise and arrange them on top of the base layer. 
  • Place the remaining batter on top of the bananas and press it down with your hands until evenly spread.
  • Place vegan cream cheese, sweetener and vanilla bean powder in a small food processor and process until well combined.
  • Spread the cream cheese icing on the cake evenly and sprinkle some cacao nibs on top.
  • Place the cake in the fridge for at least 2 hours before serving. The cake should always be stored in the fridge.


Calories: 448kcal | Carbohydrates: 42g | Protein: 19g | Fat: 28g | Saturated Fat: 11g | Sodium: 200mg | Potassium: 604mg | Fiber: 10g | Sugar: 22g | Vitamin A: 0.6% | Vitamin C: 4.7% | Calcium: 12% | Iron: 23.3%