High Protein Taro Cake
Indulge in this High Protein Taro Cake, a delightful fusion of nutrient-packed ingredients and natural sweetness, perfect for a health-conscious treat! This gluten-free, vegan recipe starts with creamy, steamed taro blended into a smooth base, then enriched with oat flour, plant-based protein powder, and chia seeds for a hearty boost of protein and fiber. Flavored with cinnamon, vanilla, and a touch of maple syrup, this cake offers a cozy, wholesome profile while remaining low in refined sugars. With simple ingredients like almond milk and melted coconut oil, this taro cake is both indulgent and nourishing. Ready in just over an hour and yielding 8 satisfying slices, it’s perfect for breakfast, snacks, or dessert. Whether enjoyed plain or with a drizzle of syrup, this high-protein taro cake is sure to become a staple in your guilt-free baking repertoire!
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Recipe Information
Ingredients
- 500 g taro
- 100 g oat flour (gluten-free)
- 60 g unflavored plant-based protein powder
- 180 ml unsweetened almond milk
- 60 ml maple syrup
- 30 ml coconut oil (melted)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 2 tbsp chia seeds
- 60 ml water
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch baking dish or pan with parchment paper.
Peel and dice the taro into small chunks. Steam the taro for about 15-20 minutes or until it becomes tender. Let cool slightly.
In a small bowl, mix the chia seeds with water and let it sit for 5-10 minutes to form a gel-like consistency. This acts as a vegan egg substitute.
In a blender or large mixing bowl, mash the steamed taro until smooth. If using a blender, add a splash of almond milk to help it blend.
In a large mixing bowl, combine the mashed taro, chia seed mixture, almond milk, maple syrup, melted coconut oil, and vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the oat flour, protein powder, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking dish, spreading it out evenly. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the taro cake to cool completely in the pan before slicing into 8 portions. Serve as is or with a drizzle of maple syrup if desired.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 57.2 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 859 mg | 66% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3877 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
