Protein Coffee Loaf Cake
Gillian House
6
12 minutes
40 minutes
278
Vegan
Baking
Super tasty coffee loaf cake. Rather than a traditional coffee cake, this is actually a lightly coffee-flavored cake. It’s perfect served with coffee, ice cream, or even whipped coconut cream. It's somewhat of a treat (has some sugar) but contains far less sugar than a regular cake as it's partially sweetened with banana and stevia. It contains 10g of protein per slice, making it perfect for a post-workout recovery snack. Best served warm!
Ingredients
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1 ¾ cups (210g) all-purpose flour
- 20g stevia or monk fruit sweetener
3 tbsp (35g) light brown sugar
- 40g coconut oil
- 40g vegan butter
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
1.5 scoops (50g) Plant-Based Protein (Coffee)
- 1 very ripe medium banana
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1 cup of soy milk (240 ml)
- 1 tsp vinegar
Directions
Preheat the oven to 350 °F
Prepare a loaf tin (approx 10” x 4”)
Mash the bananas into a paste.
Using an electric whisk, cream together the sugar, stevia, coconut oil, and vegan butter in a bowl.
Add in one-third of the dry ingredients and mix, then add another one-third and mix. Then add the remaining dry ingredients along with the wet ingredients and mix.
Pour into the loaf tin and bake for around 40 minutes. Insert a knife to check it’s baked through.
Serve and enjoy!