This recipe is a high-protein vegan breakfast cake, likened to baked oats but with a higher proportion of protein powder and cocoa. It offers a delicious excuse to enjoy cake for breakfast.
Preheat oven to 350 F. Add everything (excluding the chocolate chips, marshmallows, and almonds) to a high-speed blender and blend until smooth. Grease a small oven-safe bowl or ramekin. Pour the batter into the greased bowl, leaving a few tablespoons of batter out. Add chocolate chips to the center of the batter and then top with the remaining batter to cover. Smooth with the back of a spoon. Top with chopped marshmallows and almonds. Bake at 350 F for 22 minutes. Remove from the oven and allow to cool slightly before enjoying!
