The temperature might be cooling down outside, but we’re here to stop you from slowing down this January! Make more #EpicFoodChoices this month and fuel up for the better with this high protein, high fibre Vanilla Vegan Protein Loaf Cake.
Whether it’s breakfast, lunchtime, or snack time, a sweet slice of this nutritious filling protein loaf cake will be sure to curb those cravings! Swap and turn your back on typical coffee shop choices, which are rarely vegan not to mention high in protein.
A single loaf cake can make 8 thick slices. Depending upon your macronutrients needs, you could freeze leftover portions – or even plan for the whole loaf during your day.
If you want to suprise your squad before game day, you could even double or triple the recipe to cook in a larger loaf tin, just remember to increse the baking times and lower the temperature slightly (as the surface area to volume will have changed).
Toppings wise, I’ve included a basic recipe for a vegan frosting. You could put this on top of the slices, or use it as a spread for each slice.
For the toppings I’d recommend toasting or grilling your slices (or just having them as-is), then adding yummy things like:
- TPW Nut Butter
- TPW Rawtella
- TPW Zero Syrups
- Sliced fruit
- A sprinkling of seeds, dried fruit or TPW cacao nibs
- A crushed vegan biscuit for extra sweet crunch
To make one loaf, you will need a small loaf non-stick loaf tin (approx 14cm long and 7cm wide).
• 40g TPW Vanilla Diet Vegan Protein
• 20g TPW Pure Fine Oats (you can use the gluten free ones)
• 20g Flax Seed Powder (essential – acts as an egg replacement!)
• 20g VitaFiber powder (for sweetness, fibre and texture)
• 1/2-1tsp cinnamon (to taste – you could also add a tiny bit of extra spice like nutmeg or ginger)
• 150g pumpkin puree* (gives moistness and volume)
• Optional: a dash of vanilla essence or some vanilla pods
Tip: if you’d like a sweeter loaf cake, you could use a mashed very ripe banana; this will make it more like a gooey banana bread! You may need to cook the loaf for slightly longer if you use banana, but as this is vegan if you prefer it slightly gooier that’s OK!
• 50g thick, Greek-style vegan yoghurt
• 10g TPW Vanilla Diet Vegan Protein
Simply mix together these ingredients until smooth to make the frosting.
How to Make:
1) Pre heat the oven to Gas Mark 5/180C.
2) In a large bowl, sift all of the dry loaf cake ingredients.
3) Add the 150g pumpkin (or banana) puree to the bowl.
4) Using your hands, rub the puree into the powders until a malleable ‘doughy’ mixture is formed. You may have to knead this mixture somewhat to fully combine it.
5) Press the mixture into the mini loaf tin.
6) Bake for 20-25 minutes at Gas Mark 5 (180C). The loaf should be firm on the outside but will spring back slightly when pressed.
7) Remove from the oven and allow to cool in the tin for 10 minutes.
8) Flip the tin over on a wire rack to remove the loaf cake, then turn upright again.
9) Leave to cool.
10) Once room temperature, either frost the top or slice straight away as desired.
You can wrap portions in cling film and then place in a freezer bag to freeze for up to 1 month.
One loaf, no toppings (made with pumpkin puree):
- Calories: 444
- Protein: 51g
- Carbohydrates: 26g (+29g fibre)
- Fat: 11g
One loaf (made with pumpkin puree), with icing:
- Calories: 525
- Protein: 64g
- Carbohydrates: 28g (+30g fibre)
- Fat: 13g
Remember each loaf has 8 slices!
Recipe by Ashleigh Ponder @balancednotclean