1 1/2 cups self-raising flour⁣
1/2 cup vegan protein powder (I used salted caramel – my discount code is “amb-chen”)⁣
1/2 cup coconut sugar (or brown)⁣
1 cups non-dairy milk (I used almond) ⁣
1/4 cup applesauce⁣
*Optional: handful of pecans to stir-in
2 tablespoons vegan caramel sauce (I used )⁣
2 tablespoons vegan caramel protein powder ⁣
Dash of non-dairy milk if required ⁣
⁣Handful of pecans, chopped ⁣

  1. Preheat the oven to 175 degrees C/ 350 degrees F, fan-forced. Prepare a loaf tin with non-stick paper.⁣
  2. In a bowl, mix together the flour, protein powder & sugar
  3. Add in the applesauce and non-dairy milk. Mix until no dry flour remains. You may need to add a dash more milk if the mixture seems too dry ⁣
  4. Transfer the batter to the prepared tin ⁣
  5. Bake in the oven for 30-35 mins until a knife inserted comes out clean ⁣
  6. Allow the loaf to cool before frosting⁣
  7. Make the FROSTING: Stir together the caramel sauce + protein powder until desired spreadable thickness. You may need to add a dash of liquid to thin⁣
  8. Spread the frosting over the loaf. Sprinkle with pecans.

Storage tips: in an airtight container in the fridge for up to 3 days⁣
Serving suggestions: slightly warm, with a smear of nut butter

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