Gluten-Free Lemon Carrot Protein Loaf with Cardamom Cream

Name: Gluten-Free Lemon Carrot Protein Loaf with Cardamom Cream
Yield: One loaf, about 10 slices
Ingredients: 180 g certified gluten-free oat flour; 60 g vanilla protein powder; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 tsp cinnamon; 1/2 tsp ground cardamom; Pinch of salt; 3 eggs; 150 g unsweetened apple purée; 120 g Greek yoghurt; 60 ml olive oil or melted coconut oil; Zest of 1 lemon + 2 tbsp lemon juice; 1 tsp vanilla; 180 g finely grated carrot; 40 g chopped walnuts or pistachios (optional); Cream: 200 ml whipping cream or thick Greek yoghurt, 1–2 tbsp icing sugar/maple syrup, 1/4 tsp cardamom

27 August 2026 1 min

Sliced gluten-free lemon carrot loaf with cardamom cream on a plate

A soft lemon-carrot loaf made with oat flour, protein powder and yoghurt, finished with lightly sweetened cardamom cream.

This is the blog-ready version of the TikTok lemon-carrot protein bake: moist rather than dry, bright with lemon, and gently spiced with cardamom. Because classic brioche depends on gluten-rich yeasted dough, this version is more accurately called a protein loaf — keeping the idea while making the name match the method.

Recipe card

How to Make It

One loaf, about 10 slices 20 minutes plus baking

Ingredients

180 g certified gluten-free oat flour
60 g vanilla protein powder
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp ground cardamom
Pinch of salt
3 eggs
150 g unsweetened apple purée
120 g Greek yoghurt
60 ml olive oil or melted coconut oil
Zest of 1 lemon + 2 tbsp lemon juice
1 tsp vanilla
180 g finely grated carrot
40 g chopped walnuts or pistachios (optional)
Cream: 200 ml whipping cream or thick Greek yoghurt, 1–2 tbsp icing sugar/maple syrup, 1/4 tsp cardamom

Method

1Heat oven to 170°C fan / 185°C conventional. Line a loaf tin.
2Mix oat flour, protein powder, raising agents, cinnamon, cardamom and salt.
3Whisk eggs, apple purée, yoghurt, oil, lemon and vanilla.
4Fold wet and dry mixtures together, then stir in carrot and nuts. Do not overmix.
5Bake 40–50 minutes, checking from 38 minutes. Protein bakes can dry quickly, so remove when the centre is just set.
6Cool completely. Whip the cream lightly with sweetener and cardamom, or stir cardamom into thick yoghurt. Spoon over the loaf just before serving.

Allergen information

Contains eggs and dairy; check nut and oat labels if avoiding those.

Ika's Realm notes

Protein powders vary in sweetness and liquid absorption. If batter is very stiff, add 1–3 tbsp milk. Store unfrosted loaf chilled for up to 3 days; add cream at serving time.