Welcome to a recipe for a delicious vanilla, orange, and cinnamon vegan protein cake. It’s gluten-free and absolutely perfect alongside a cup of tea, coffee, or enjoyed on its own with some peanut butter of white chocolate protein spread on top!
1/2 cup coconut flour
1/2 cup grated coconut
1/2 cup Pea Protein powder (or vanilla Vegan Wondershake)
1/2 tablespoon vanilla essence
1/2 cup dried apricots
3 cups almond or coconut milk
1 tablespoon orange rind
1 teaspoon cinnamon
1. Blend all ingredients together.
2. Bake in a 9″ round silicone cake pan at 170 C (338 F) for around 25-30 minutes.
Macros per Serving (out of 8)
126.4kcals, 9g protein, 7.5g carbs, 5.9g fat, 6.3g fibre