| EASY PROTEIN CAKE | gluten free// no sugar// vegan
Recipe makes 9 pieces
Macros per piece:
196 cals - 8g fat - 23g carbs - 8g protein
Ingredients:
½ cup textured pea protein crumbles (or tvp)
½ cup boiling water
1 banana, preferably browned and spotty
⅓ cup almond butter
¼ cup date syrup
1 tsp vanilla bean powder
1 cup gluten free flour blend
1 tsp baking soda
¼ tsp salt
40g dark chocolate, I used Zazubean Panama Bar
Recipe:
Preheat the oven to 375 F and line a 8x8 inch baking tray with parchment paper.
Add textured pea protein to a blender and blend until a smooth powder forms.
Pour powder into a bowl with ½ cup boiling water, stir, and set aside, 5 minutes.
In a mixing bowl add banana and mash with a fork.
Add almond butter, date syrup and vanilla bean powder. Mix together well.
Pour the textured pea protein/water mixture into the bowl and mix well.
Add flour, baking soda, and salt.
Fold together until just incorporated.
Pour into a baking dish and top with chopped chocolate and additional sea salt if desired.
Bake for 10-12 minutes or until browned around the edges.
Allow to cool before slicing into 9 pieces.
Enjoy!