These Banana and Vanilla Vegan Protein Cakes are really moist, delicious, and perfect if you’re looking for a cake that takes no time to make and requires a really small amount of ingredients! It’s 100% vegan too, as well as gluten-free. We think you’ll love this recipe; check it out:
Ingredients
1/2 cup vanilla Vegan Protein, Vegan Protein Extreme, or Vegan Wondershake
1 ripe banana
1/4 cup coconut flour
1 and a 1/2 cups milk (coconut or almond)
Directions
1. Blend all your ingredients and bake your batter at 160 C (320 F) for about an hour – in two silicone muffin pans or cases – or, until, when poked with a knife, the knife comes out clean .You must be logged in to post a comment.
Yum! I’ll need to make my husband some of this, he’d love it! 🙂
Natalya, Ruff House Art
Awesome recipes! I’m from the Netherlands and I just ordered a bag of my protein vegan blend too. If someone wants to get a discount use my code: MP817070
I made this yesterday and I ended up having to cook it longer than an hour b/c the inside was too mushy. After it cooled overnight, the next day it was significantly better, but definitely not like the picture shown above, as I had to keep stirring it to get the insides to cook.
Hmmm, another baking time issue? Where do you live, Yvette? Could it be an issue with elevation as well? That’s unusual, to stir something white it’s baking? Next time just leave it in the hot oven for a couple of hours after you’ve turned it off?