Crunch Cake

The internet's favourite crunch cake, made with a healthy, high protein, plant based spin.

I kept seeing this trend everywhere and I finally understood the hype once I made my own version. It is a fudgy brownie protein oat base topped with a layer of melted sugar free chocolate and crunchy corn flakes, and the contrast between the soft base and that crackly top is honestly addictive.

It comes together with almost no fuss, and it genuinely tastes like dessert even though it is packed with protein and made without any refined sugar.

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This recipe is:

• Vegan & dairy free

• High protein

• Refined sugar free

• Made with wholesome, everyday ingredients
  

Why This Recipe Works

The brownie base gets its fudginess from oat flour, cocoa powder, and chocolate plant protein powder, while a little apple puree keeps it moist without needing any oil. The real magic, though, is the crunch layer. Melted sugar free dark chocolate binds the corn flakes together, and once it sets in the fridge, it turns into that satisfyingly crackly top layer the trend is known for.

• Chocolate plant protein powder builds a fudgy, protein rich base

• Apple puree adds natural sweetness and moisture

• Melted chocolate binds the corn flakes into a crisp, snappable top layer

• Coconut oil helps the crunch layer set firm in the fridge

• Makes 10 servings, perfect for portioning ahead

How to Make Crunch Cake (Overview)

This comes together in 3 simple steps:

1. Blend and Bake the Base

Blend the protein powder, oat flour, cocoa powder, sweetener, apple, non-dairy milk, and flax eggs, then pour into a lined pan and bake until set.

2. Make the Crunch Layer

Combine corn flakes with melted chocolate and coconut oil until evenly coated.

3. Layer and Chill

Spread the crunch layer over the cooled base and refrigerate until firm.

Tips for Best Results

• Let the brownie base cool slightly before adding the crunch layer, so it does not melt on contact

• Spread the corn flake mixture evenly and press down gently so it holds together when sliced

• A full hour in the fridge is worth the wait for the cleanest slices

• Store leftovers in the fridge to keep the crunch layer crisp

Crunch Cake

Prep Time: 15 minutes Cook Time: 30 minutes Chill Time: 1 hour Total Time: about 1 hour 45 minutes Servings: 10

Ingredients

Brownie Protein Oats Base

1½ cups chocolate plant protein powder

1¼ cups oat flour

1/2 cup cocoa powder

1/3 cup monkfruit sweetener

Pinch of salt

1 apple, cubed

1/2 cup non-dairy milk

2 flax eggs (2 tbsp flax seed powder + 6 tbsp water)

Crunch Layer

1½ cups vegan-friendly corn flakes

50g sugar-free dark chocolate, melted

1 tbsp coconut oil

Instructions

1. Preheat oven to 180°C and line a 9×13 baking pan.

2. Blend all the brownie base ingredients together until smooth.

3. Pour into the prepared pan and bake for 30 minutes.

4. Let the base cool slightly.

5. Combine the corn flakes, melted chocolate, and coconut oil, then spread evenly over the base.

6. Refrigerate for 1 hour, until set, then slice and serve.

Notes

• Approximate macros are 180–200 kcal per serving with high protein, moderate carbs, and healthy fats, and will vary depending on the protein powder and chocolate you use

• Keep refrigerated to maintain the crunch in the top layer