top of page

Vegan Protein Chocolate Brownie

Prep Time:

10 Minutes

Cook Time:






¾ cup (65g) oat flour

½ cup (65g) almond flour

½ cup (60g) vegan chocolate protein powder

⅓ cup (50g) cocoa powder

2 tsp. baking powder

⅙ tsp. salt

4 tbsp. dark chocolate chips


¾ cup (185g) soy yogurt

½ cup (120ml) almond milk, unsweetened

⅓ cup (80g) maple syrup

1 tsp. vanilla extract


1. Heat the oven to 350°F (180°C) and line a loaf tin with baking paper.

2. Combine all the dry ingredients together in a bowl and set aside.

3. In a separate bowl, mix together all the wet ingredients. Then fold the wet ingredients into the dry ingredients. Mix well until combined and add a little more milk if necessary (see note below).

4. Fold in the chocolate chips and transfer the batter to the loaf tin.

Place the tin into the oven and bake for 35-40 minutes. Once baked, remove the tin from the oven and set aside on a wire rack to cool completely, before removing from the tin and slicing.

NOTE: Depending upon the protein powder used, you may need to adjust the consistency of the batter with more flour to thicken it, or milk to soften the texture.

bottom of page