High Protein Oreo Frosted Brownie Loaf Cake

40 mins
Serves 4
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Directions

  1. 1Preheat oven to 3500F.
  2. 2Preheat oven to 3500F.
  3. 3Preheat oven to 3500F.
  4. 4Mix wet ingredients in one bowl.
  5. 5Mix wet ingredients in one bowl.
  6. 6Mix wet ingredients in one bowl.
  7. 7Mix dry ingredients in another bowl.
  8. 8Mix dry ingredients in another bowl.
  9. 9Mix dry ingredients in another bowl.
  10. 10Combine wet and dry ingredients, mix until smooth.
  11. 11Combine wet and dry ingredients, mix until smooth.
  12. 12Combine wet and dry ingredients, mix until smooth.
  13. 13Pour the batter into a greased or lined small loaf pan.
  14. 14Pour the batter into a greased or lined small loaf pan.
  15. 15Pour the batter into a greased or lined small loaf pan.
  16. 16Bake for approximately 40 minutes, slightly underbaking.
  17. 17Bake for approximately 40 minutes, slightly underbaking.
  18. 18Bake for approximately 40 minutes, slightly underbaking.
  19. 19Mix the frosting while the cake is baking and chill for 10 minutes.
  20. 20Mix the frosting while the cake is baking and chill for 10 minutes.
  21. 21Mix the frosting while the cake is baking and chill for 10 minutes.
  22. 22Frost the cake, add toppings, and chill again if you desire a thicker frosting.
  23. 23Frost the cake, add toppings, and chill again if you desire a thicker frosting.
  24. 24Frost the cake, add toppings, and chill again if you desire a thicker frosting.
  25. 25Slice into 4 servings and enjoy.
  26. 26Slice into 4 servings and enjoy.
  27. 27Slice into 4 servings and enjoy.

Ingredients

  • 1 Medium Egg
  • 1 Medium Egg
  • 1 Medium Egg
  • 226 g Vanilla, Chocolate, or Plain Nonfat Greek Yogurt
  • 226 g Vanilla, Chocolate, or Plain Nonfat Greek Yogurt
  • 226 g Vanilla, Chocolate, or Plain Nonfat Greek Yogurt
  • 60 mL Almond Milk
  • 60 mL Almond Milk
  • 60 mL Almond Milk
  • 30 g Oat Flour
  • 30 g Oat Flour
  • 30 g Oat Flour
  • 15 g Coconut Flour
  • 15 g Coconut Flour
  • 15 g Coconut Flour
  • 72 g Granulated Sugar Substitute
  • 72 g Granulated Sugar Substitute
  • 72 g Granulated Sugar Substitute
  • 1.5 scoops Protein Powder
  • 1.5 scoops Protein Powder
  • 1.5 scoops Protein Powder
  • 25 g Black or Dark Cocoa Powder
  • 25 g Black or Dark Cocoa Powder
  • 25 g Black or Dark Cocoa Powder
  • 3 g Baking Soda
  • 3 g Baking Soda
  • 3 g Baking Soda
  • 2 g Baking Powder
  • 2 g Baking Powder
  • 2 g Baking Powder
  • 150 g Vanilla or Plain Nonfat Greek Yogurt
  • 150 g Vanilla or Plain Nonfat Greek Yogurt
  • 150 g Vanilla or Plain Nonfat Greek Yogurt
  • 72 g Confectioners Sugar Substitute
  • 72 g Confectioners Sugar Substitute
  • 72 g Confectioners Sugar Substitute
  • 7 g Sugar Free/Fat Free Cheesecake Pudding Mix
  • 7 g Sugar Free/Fat Free Cheesecake Pudding Mix
  • 7 g Sugar Free/Fat Free Cheesecake Pudding Mix
  • 0.5 scoop Vanilla Protein
  • 0.5 scoop Vanilla Protein
  • 0.5 scoop Vanilla Protein
  • 0.75 Oreo, Crushed
  • 0.75 Oreo, Crushed
  • 0.75 Oreo, Crushed
  • Black Icing Frosting
  • Black Icing Frosting
  • Black Icing Frosting

Equipment

ovenbowlssmall loaf pan

Tips

  • Whey/casein blend protein for the best texture (or 75% casein/25% whey).
  • Slightly underbake the brownie loaf for optimal texture.
  • Chill the frosting for 10 minutes before applying for a thicker consistency.