Vegan Protein Coffee Cake


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!



Dry Ingredients:

  • 210g all-purpose flour
  • 20g stevia or monk fruit sweetener
  • 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 Thrive Protein Coffee
  • 1 very ripe medium banana

Wet Ingredients:

  • 1 cups of soy milk (240 ml)
  • 1 tsp vinegar


  • 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.
  • Add the remaining dry ingredients along with the wet ingredients and mix.
  • Pour into the loaf tin and bake for around 40 minutes. Check to ensure it’s baked through.
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