In a jug, combine the plant milk with the apple cider vinegar. Stir to combine, then set aside for at least 10 minutes to curdle.
Add the chickpeas to a food processor and roughly process for 20 seconds. Add the protein powder, vanilla powder (or extract), almond butter, flaxseeds, brown sugar (or replacement) and plant milk mix. Process for 2 minutes until well combined.
Grease and line a loaf tin, then carefully transfer your batter into the tin. Use a spatula to gently even out the batter and sprinkle dark chocolate drops on the top (optional).
Bake in the oven at 180C for 20 minutes.
Remove from the oven, and let the loaf rest for 10 minutes before carefully removing it from the loaf tin. Let the loaf cool down almost entirely before slicing it.