Step 1

Heat oven to 180°C (350°F) and fold a 20 cm (7.9 inches) loaf pan with parchment paper.

Step 2

In a bowl add yogurt, maple syrup, vanilla extract, cocoa powder, salt and stir until smooth.

Step 3

Add to the bowl oat flour, almond flour (or more oat flour), vegan protein powder and baking powder. Stir to combine while gradually adding milk - start with 120 ml (1/2 cup) and add up to 150 ml milk if the batter is still too dry. Based on the protein powder you are using, you will need to adapt with more oat flour if batter is too liquid or with more milk if batter is too dry.

Step 4

Fold in chocolate chips and give it a good stir.

Step 5

Transfer the protein yogurt cake batter to the prepared loaf pan and bake in hot oven for 30 to 45 minutes (mine took 42 minutes).

Step 6

Let cool before serving and keep stored in the fridge for a maximum of 3 days.