Caramel Oreo Protein Cake (vegan, gluten free)

Rich, healthy caramel oreo protein cake with drizzles of melted peanut butter. Don’t be fooled by the seemingly unhealthy appeal of the pictures! This cake actually contains ZERO dairy, grains, butter, or added sugar. The recipe is entirely vegan and gluten free as well. Not only is it absolutely moist and delicious with hidden gems of caramel and an oreo cream, but the portions are perfect for a quick snack or a guilt-free dessert!

oreo protein cake

I know what you’re probably thinking. “Really, Kim? Oreos, Caramel, AND peanut butter? Isn’t that a little over the top.” Just hear me out. I originally wanted an oreo chocolate cake. Then I started thinking..yeah but caramel would be great and I have these awesome vegan caramel chips I hardly use. So caramel oreo cake it is (which, by the way, the minimal caramel and the single oreo is the only sugar or oil in this recipe!). BUT THEN I baked the cake. It was all plated and ready to dig into. And I realized. IT’S NAKEY!!

oreo protein cake

I mean, look at it. Doesn’t he just seem naked and afraid? No?…is it just me that thinks so? WELL. I felt that the cake needed a little extra oomph, so oomph is what it got with some Crazy Richard’s peanut butter (aka the best pure peanut butter in existence…in the US at least). And now we’re here!!

oreo protein cake

Rich, cake with the sweetest oreo icing I have ever made. The icing deliciousness is all thanks to this True Nutrition protein I’ve been hoarding. Just take a minute to look at all the flavors!!! It’s heaven. That’s where I got this oreo flavor and its actually my favorite I’ve gotten. They have so many different types of vegan protein powders too, all with lots of flavors. What flavor should I buy next?? I was able to set up a discount code for my readers to try these out too – discount code “pbeechie” gives 5% off.

Now, when I say that is oreo protein cake is “rich” I don’t mean deep chocolate rich like the Chocolate Marshmallow Bars I posted recently. It’s more like.. it’s sweet and delightful and you will leave very satisfied from one slice. Don’t get me wrong, it’s still very tempting to eat the whole cake XD but one piece is definitely perfect.

oreo protein cake

Try this caramel oreo protein cake out and let me know what you think! Whether it’s for dessert or just a quick snack, I think you’ll love this delicious vegan, gluten free dessert. If you try it out, tag me on Instagram or Twitter so I can see and have my heart melted!!

Caramel Oreo Protein Cake

Serves: 4


  • 3/4 cup oat flour (ground oats)
  • 1/2 scoop pea protein (15g – I used True Nutrition chocolate protein)
  • 2 TBSP ground flax seeds
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup – 1/2 cup baking stevia
  • 1/2 mashed ripe banana (1/4 cup)
  • 3/4 cup unsweetened almond milk
  • 1 tsp baking powder
  • 2 TBSP vegan caramel chips


  • 4 oz dairy free yogurt (1/2 cup)
  • 3/4 scoop (22 g) Cookies & Cream Pea Protein (from true nutrition, or vanilla Nuzest protein is great)
  • 1 oreo, crushed (use these gluten free “oreos” if you are gluten intolerant!!)
  • 1 stevia packet

In a bowl, toss in all the batter ingredients! Mix until even. Pour the batter in a baking dish sprayed with nonstick spray – I used two mini springform pans but a small 4×9 would work perfect too. Bake at 350 F for 16-18 minutes. Remove, and let cool 10 minutes.

To prepare the icing, mix the yogurt (I prefer Silk brand), protein powder, stevia, and crushed oreo. Spread on top of the baked cake. Cut into 4 pieces. Eaaattttt!


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Cookie Dough Vegan Protein Poptart (gluten free)

Happy snacking to meeee with this cookie dough vegan protein poptart. It’s a healthy alternative to the breakfast most americans know so well from childhood (or maybe adulthood too XD, no judgment). This recipe is sugar free, gluten free, and vegan – perfect for breakfast, a snack, or even dessert!

I finally found a good way to make my beloved protein pop tarts vegan. So of course- cookie dough flavor first! That was always my favorite flavor poptart when I was younger. I also really liked a limited flavor they had called blueberry muffin. Anyone remember this? What was your favorite flavor poptart? I feel like everyone has one they remember fondly, and it says a lot about a person, trust me.

I’ve been making these poptarts a lot lately since the filling flavor is so versatile! I’ve made snickerdoodle, PB&J, and chocolate. I’ll probably post those recipes soon!

Until then, try this cookie dough vegan protein poptart out and let me know what you think! If you don’t have pea protein and aren’t vegan, check out my older, non-vegan recipes on the site! They’re O.G. Like Biggie Smalls kinda O.G….except not.

vegan protein poptart

Cookie Dough Vegan Protein Poptart

Serves: 1

Miz all of your ingredients in a small bowl (except for the tortilla).* Once even, place your mixture in a tortilla. Fold all four edges around the batter to completely encase the batter. Heat a small pan to a low/medium heat, then add your folded poptart. Toast until lightly browned, flip, and lightly brown the other side.

Make any icing you’d like! I used more pea protein and maple syrup.

*If you don’t have pea protein, any other kind of protein powder should work too! If it’s not thick enough, add coconut flour or almond meal.

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Mango Banana Ice Cream (vegan)

Happiness is…warm weather and a big bowl of mango banana ice cream for breakfast topped with cherries and cranberry acai oat bar.

I’m way too excited about two things right now. 1) Banana ice cream. It’s all I’ve been wanting lately!! I don’t know why sitting down with a big bowl with a spoon in hand, ready to dig in, is so comforting. 2) Warm weather!! All winter, every winter, I eagerly wait for warmth to return. As soon as fall hits I think “sigh.. okay.. I’ll just have to look forward to spring.” and that time is now!! The weather is consistently warm lately and I love it. Being able to walk out of the house without worrying about a jacket or bundling up with huge socks and layers. Just some leggings and a t-shirt and you’re good to go. That’s my favorite. It’s great.


The flowers are pretty too. :) I’ve never been one to care much about trees and flowers in the spring, I just love the warmth, but for some reason this year the pretty colors are so vibrant and noticeable this year. I think I just have a new, better appreciation for nature and everything beautiful in the world. It’s really nice to see. :)

Have you ever had banana ice cream? Try out this mango banana ice cream if you haven’t! The mango variety of nana ice cream is the creamiest there is, in my opinion. So if you love thick and creamy, this one’s for you!! You can’t go wrong.

If you try it out, tag me on Instagram or Twitter because I love to see!!

mango banana ice cream

Mango Banana Ice Cream (vegan)

  • 2 frozen bananas
  • 1 cup frozen mango chunks

Blend everything in a food processor or high speed blender (such as a ninja or vitamix). This is what I use. Be sure to scrape down the sides once or twice to include any small bits that may stray from the blades. It will be very choppy at first, but continue to let it run on high speed until a very thick and creamy ice cream forms!

Top with whatever you want :)

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Cherry Garcia Banana Ice Cream (vegan, gluten free)

Vegan, gluten free, nut free, low fat Cherry Garcia Banana Ice Cream?! It exists. This is a thing in the world that does indeed, beautifully exist. A sweet, cherry base with more cherries and chocolate bits swirled in with every bite – say no more because this is heaven.

banana ice cream

Ever just want to face plant in a seemingly endless bowl of ice cream? Yeah, me too. Every day. Thankfully, things like banana ice cream exist to bring that dream to life without my writhing in pain after I eat it. Wooo!

Banana ice cream and I started off with a rough relationship. A very rough relationship. The year was 2012. Scene: Me, in my dorm room – the kitchen of the dorm to be exact, $20 Oster brand blender on my kitchen counter (the cheapest at Brandsmart).

Me: “I’m going to try the banana ice cream recipe I keep seeing on social media!”

*Kim places a frozen banana in the $20 Oster brand blender (the cheapest at Brandsmart)*

Me: (speaking to roommate) “This won’t blend!”

*Kim continuously bangs and blends and mashes and blends and stirs*

Me: “Heyyy I think it’s blending!”

*Kim pours blended mixture into bowl, realizing that the only reason it eventually blended after many many minutes of struggle was because THE FROZEN BANANA MELTED ENTIRELY*

*Kim sits with melty, soupy banana “ice cream” in solitary sadness, not touching banana ice cream for 2 full years*

Yeah so it didn’t go so well. For brevity’s sake, I will speed up the relationship timeline. About a year and a half ago I tried banana ice cream again. Again, with a cheap blender since I didn’t have a vitamix or other fancy blender. But I tried being rapid this time so it wouldn’t melt! Regardless, I could never get mine to be as thick as Instagram pictures seem to be. It was extremely frustrating; you know how I love thick shakes & thickthickthick texture anything. I wanted thick! I tried and tried and couldn’t do it, and gave it up again for a bit.

Then middle of last year, I don’t remember where I saw it, but someone used a food processor to blend their frozen bananas. And I thought…hey I have one of those! – a $20 Oster brand food processor (the cheapest at Brandsmart – I think you see the trend). So I tried it with a food processor…AND MAGIC HAPPENED. It was so thick and perfect!

And it’s been love ever since. Especially since goinng vegan. I just love the thickness of banana ice cream. It’s like a completely different taste & food than bananas. I don’t know how that works, but it does. Science.

banana ice cream

This cherry Garcia banana ice cream is a very easy, whole foods alternative to high fat, refined sugar-packed products on the shelves. It’s so satisfying and makes you feel like a fancy ice cream artist. Move over, Ben. And Jerry. Kim’s the next greatest artist.

Try this banana ice cream recipe out, seriously. So many of ya’ll tell me on Instagram that you’ve never tried it yet, but you’re missing out!! Tell me when your world’s been rocked. :)

Cherry Garcia Banana Ice Cream

  • 4 frozen bananas
  • 1 cup frozen cherries
  • chocolate chips!
  1. Add your peeled, frozen bananas and frozen cherries to a food processor (or fast high powered blender like vitamix).
  2. Blend at high speed! Once or twice be sure to scrape down the sides for any loose pieces so they’re included! At first it all blends to small bits and seems choppy, but after a few more seconds it will smooth out into a thick consistency.
  3. Once blended evenly, use a spatula to scrape the ice cream out of the processor into a bowl. Mix in chocolate chips or, like I did, a chocolate cherry Square Bars! The square bars were perfect.  I also added unsweetened cocoa powder on mine.

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Vegan Key Lime Pie Cookies – 5 CITRUS PACKED RECIPES

These healthy key lime pie cookies are lightly crisped on the exterior and perfectly soft on the inside. They are a marvelous blend of a snickerdoodle pie crust cookie with a vegan key lime curd that really deliver sweet, creamy, citrus flavors. This recipe is a unique twist on a classic treat, and it is completely vegan, gluten free, grain free, and dairy free.


This recipe is one of a series of FIVE Citrus Recipes I am grateful to be a part of! I’ve collaborated with four other lovely female bloggers to bring you some fantastic foods proper for spring! All five recipes are vegan and perfect for a healthy lifestyle, so check those out below as well, okie? :)

in black & white

I was inspired by limes for my recipe! When I think of spring, I think of new, green leaves on the trees. I think of pastel colors and butterflies and flowers, fresh cut grass smells, and birdies chirping. The brightest color to me is greeeeen, so lime it is! My mother’s birthday is also in a week (8 days to be exact!), so I think of my mother in the spring. One of her favorite desserts is key lime pie, so I knew that’s what I wanted to make for her. Sure, I could make a traditional, boring, basic pie, but a twist on the classic dessert just sounded much more fun. And boyyyyy, was it.

key lime pie cookies

Wait until you try these cookies. When you do, you’ll see that the balance between the “pie crust” (cookie) and “key lime filling” (vegan lime curd topping) is just absolutely perfect. I could rave and rave for hours about the lime curd, while simultaneously eating gallons of it with two spoons at once. Don’t ask how, I’d make it happen. It’s creamy, so sweet, and subtly lime-flavored. I was terrified that it would be too citrus-y, the kind that makes your tongue skin want to peel off, but nope :) ’tis just right. I am pleased.

The cookie base is my take on a classic snickerdoodle cookie. The hints of cinnamon make me happy, as cinnamon always does. These cookies make the kitchen smell like summer at grandma’s house when you’re baking them. I think we can all agree that cinnamon is one of the top three best spices ever. Right? Right. This recipe uses a plant-based protein powder to boost the protein content and create a soft, cookie center! If you don’t have this specific kind, any pea-based protein powder will work! For a sugar free version of these cookies, the coconut sugar can be replaced with baking stevia.. This recipe also relies on IMO fiber syrup for structure; if you do not have this ingredient, any syrup can be substituted such as maple syrup, agave, or whatever you prefer!

key lime pie cookies

Don’t be reluctant to try these because of the green color! Green is goooood. Green is life. Make these cookies and let me know what you think! If you do, take a quick picture and tag me on Instagram or Twitter! It makes me ridiculously happy to see.

And be sure to check out the other stunning vegan citrus recipes below!!

key lime pie cookies

Vegan Key Lime Pie Cookies

Makes: 15 cookies

Cookie Base

  • 4 scoops vanilla Nuzest protein powder (50 grams, or other plant protein)
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar (or baking stevia)
  • 1/8 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup IMO fiber syrup (or maple syrup)
  • 1/2 cup almond butter
  • 3/4 cup unsweetened almond milk

Key Lime Topping

  • 1/2 cup raw cashews, soaked in water overnight
  • Zest of 2 limes
  • Juice from 2 limes
  • 1 TBSP maple syrup (or stevia)
  • 1 TBSP coconut oil
  • 1-3 TBSP warm water
  1. In a medium sized bowl, combine the plant-based protein powder, coconut flour, coconut sugar (stevia also works), sea salt, and cinnamon. Mix until even.
  2. In a small bowl, mix the IMO fiber syrup (maple syrup or other preferred sweetener also works), almond butter, and almond milk. Add this wet mixture to the dry mix in the larger bowl, and mix well until there are no lumps. If the batter seems dry, add another tablespoon of almond milk at a time until the batter completely mixes without crumbling.
  3. Spray a cookie sheet with nonstick spray. Form a cookie dough ball with your hands and place it on the cookie tray. Lightly press down on the cookie to flatten. Repeat to form 15 cookies. Bake at 350 F for 14-17 minutes until golden brown. Remove from the oven and let cool.
  4. While the cookies are cooling, make your key lime topping. Soak the raw cashews in water overnight, OR boil them in water for 5-10 minutes until soft. Strain, and blend the cashews with the remaining ingredients except for the water. If you’re having a hard time blending, add 1 tablespoon of warm water at a time until a thick, creamy lime curd forms with no lumps remaining.
  5. Add a dollop of lime curd to the top of each cookie, then enjoy!

Nutrition info for 1 cookie: 145 calories; 8 g fat, 18 g carbs (10 g fiber), 6 g protein



1. Rosemary Orange Galette with Chamomile Maple Syrup from Love Me, Feed Me

 2. Blood Orange Quinoa Salad from Emilie Eats


3. Chewy Lemon Cookies with Coconut Icing and Pistachios from Fooduzzi

orange-and-grapefruit-chia-seed-marmalad-1c4. Orange Grapefruit Chia Seed Marmalade from Diary of an ExSloth

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Vegan Chocolate Marshmallow Bars (gluten free)

These dense, rich double chocolate bars with a marshmallow topping take the delicious level over the top! Unbelievably healthy yet so decadent, these vegan chocolate marshmallow bars are great warm or chilled.  They are gluten free, dairy free, and vegan, and they can be made sugar free!

vegan chocolate marshmallow bars

For the dark chocolate lovers, these bars are absolutely for you. Generally, I’m not a huge fan of chocolate things. I’m not sure why, but I’m not. I’ve always preferred white chocolate (major sweet tooth, I know) to milk or dark chocolates. Anybody with me? I mean I’m not biased or anything but clearly white chocolate is best. The sugar…the cream…I’m all about that. I want to start a rally for white chocolate…but back to the bars. They are very rich and indulgent. At just over 100 calories a bar, they are sure to kick any chocolate craving with a quick hit of deep chocolate. The perfectly browned marshmallows balance it out, giving it the creaminess I crave.

The texture is unmatched. These are not cakey or fluffy brownies, these are dense and, I repeat, decadent. Say it with me, class. Dense and decadent. Decadent…and dense. Rich double chocolate. Choooocolatteeeeee. Mmmmmmm.

vegan chocolate marshmallow bars

Shoutout to Nikki for sending me a picture of hers on twitter! It always makes me so happy to see you guys enjoying what I create. I don’t think ya’ll realize how giddy I get. :3

Since these bars are intended to be a deep chocolate, they are not extremely sweet. Although there is stevia in the recipe for a base sweetness, some may be wanting an even sweeter recipe. If you do, feel free to add 1/4 cup maple syrup to the batter before baking. This is absolutely optional, though! If you want a completely sugar free recipe, don’t use the maple syrup, and ensure that the chocolate chips and marshmallows you use are sugar free. Voilà! Sugar free!

vegan chocolate marshmallow bars

These vegan chocolate marshmallow bars are also gluten free and free of butter or oil. They are great warm or chilled. Personally, I like most of my baked goodies cold. My friends look at me weird, but whateva whateva, I do what I want. Try them out and let me know which way you prefer! Although the correct answer is cold, obviously. :p

Vegan Chocolate Marshmallow Bars

Serves: 12

  • 1/2 cup coconut flour
  • 1/2 cup buckwheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup ground flax seeds
  • 3/4 cup baking stevia
  • 3/4 cup canned pumpkin puree
  • 1.5 cups unsweetened almond milk
  • 1 TBSP baking powder
  • 1/4 cup maple syrup (Optional)
  • 1/4 cup vegan chocolate chips, or more
  • vegan marshmallows, for topping (I did 2 servings mini marshmallows)
  1.  Mix the ingredients in a bowl except for the chocolate chips and marshmallows. The maple syrup is very optional. I made it without the syrup, which came out to a rich chocolate flavor I like. But for those who want sweeter, use the syrup.
  2.  Fold in the chocolate chips into the batter.
  3. Spray a 9×9 baking dish with nonstick spray & pour in the batter. Top with marshmallows – the amount is up to your discretion but I used approximately 40 mini marshmallows (2 servings).
  4. Bake at 350 F for 40 minutes. Let cool 10 minutes, cut into 12 bars, and serve.

1 serving: 105 cals; 4 g fat, 17 g carb, 3 g protein.

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