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Cake Batter Protein Bark

Cake Batter Protein Bark is a fun, no-bake treat made with a soft vanilla protein cookie dough base, wholesome oat flour, colourful sprinkles, and a creamy white chocolate topping. Packed with protein and naturally sweetened, this festive bark is perfect for healthy snacking, meal prep, birthdays, or anytime you are craving classic cake batter flavour with a nourishing twist. 🎂🌈
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword birthday cake protein bark, birthday cake protein bark no bake, cake batter protein bark, cake batter protein bark recipe, no bake cake batter protein bark
Servings 10

Ingredients

Cake Batter Base

  • 1 1/2 cups oat flour
  • 1/3 cup vanilla or chocolate protein powder
  • 1/4 cup almond butter or cashew butter
  • 1/4 cup maple syrup or honey
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk of choice
  • Pinch of sea salt
  • 2 tablespoons rainbow sprinkles

White Chocolate Topping

  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil

Optional Toppings

  • Extra rainbow sprinkles
  • Freeze-dried raspberries
  • Crushed macadamias

Instructions

Cake Batter Base

  • Line a 7 x 5-inch loaf pan or small square dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    In a medium bowl, combine the oat flour, protein powde, and sea salt.
    Add the almond butter, maple syrup, melted coconut oil, vanilla and milk.
    Mix until a soft cookie dough forms.
    Fold through the rainbow sprinkles.
    Transfer the mixture into the prepared pan and press firmly into an even layer.
    Place in the refrigerator while preparing the topping.

White Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour over the chilled base and spread evenly.
    Sprinkle extra rainbow sprinkles over the top before the chocolate sets.
    Refrigerate for 1–2 hours until completely firm.
    Lift from the pan and either slice into 10-12 bars or break into rustic bark pieces.
    Store in an airtight container in the refrigerator for up to one week or freeze for up to two months.
    Tips & Variations
    Swap oat flour for almond flour for a softer texture.
    Use dairy-free white chocolate to make the recipe vegan-friendly.
    Add chopped macadamias for extra crunch.
    Mix white chocolate chips directly into the base for even more sweetness.
    Add a few drops of natural almond extract for a bakery-style cake flavour.  
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