Article: Vietnamese Coffee Oreo Protein Cake
Vietnamese Coffee Oreo Protein Cake
With 13g of protein per slice, bold Vietnamese coffee, chocolate goodness, and creamy Oreo frosting, this cake makes for a sweet little pick-me-up!
Servings per Recipe: 4 slices
Serving Size: 1 slice
Macros per Serving: 13g Protein | 7g Fat | 35g Carb | 235 calories
Watch the recipe being made on Instagram here.
INGREDIENTS
Cake
- 2 ripe bananas, about 220–240 g peeled
- 1 large egg
- 1 scoop Boba Tea Protein Vietnamese Coffee Whey Protein
- 30 g cocoa powder
- 20 g oat flour
- 50 ml skim milk
- 1/4 tsp baking powder
- pinch of salt
- 2 Oreo cookies, crushed
Oreo Frosting:
- 80 g nonfat Greek yogurt
- 1 Oreo cookie, finely crushed
- 2 additional Oreos for topping
INSTRUCTIONS
- Mash the bananas until smooth, then mix in the egg and milk. Add the Vietnamese Coffee Whey Protein, cocoa powder, oat flour, baking powder, and salt, then mix until you have a thick batter.
- Fold in the crushed Oreos and transfer the batter into a parchment-lined small loaf pan.
- Bake in the air fryer on the Bake setting at 320°F for about 16 minutes, or until the edges are set and the center is cooked through.
- Let it cool for 15–20 minutes.
-
Mix the Greek yogurt with one finely crushed Oreo, spread it over the cooled cake, then finish with the remaining crushed Oreos on top.
With love and all things boba,
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