No-Bake Banana Filled Chocolate Protein Cake
A moist & fluffy unbaked cake
Prep Time30 mins
Cook Time20 mins
Fridge Time2 hrs
Total Time50 mins
Servings: 8 pieces
- 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%