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Banana & Vanilla Vegan Protein Cakes – with Dark Chocolate & Peanut Butter
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Banana & Vanilla Vegan Protein Cakes – with Dark Chocolate & Peanut Butter

access_time Posted 20 Oct 2012

These Banana and Vanilla Vegan Protein Cakes are really moist, delicious, and perfect if you’re looking for a cake that takes no time to make and requires a really small amount of ingredients! It’s 100% vegan too, as well as gluten-free. We think you’ll love this recipe; check it out:

Ingredients

1/2 cup vanilla Vegan Protein, Vegan Protein Extreme, or Vegan Wondershake
1 ripe  banana
1/4 cup coconut flour
1 and a 1/2 cups milk (coconut or almond) 

Directions

1. Blend all your ingredients and bake your batter at 160 C (320 F) for about an hour – in two silicone muffin pans or cases – or, until, when poked with a knife, the knife comes out clean .

2. Rub a square of dark chocolate on each straight-out-of-the-oven cake so the chocolate would melt. Let the chocolate cool and then spoon 15g of smooth peanut butter on top of each cake.

That’s it – nothing more and nothing less. The end product is a totally vegan (and gluten-free) moist, crumbly and delicious couple of little cakes! Owing to the lack of eggs and actual flour, they’re a bit mushy which makes them kind of a cross between a bread pudding and a banana and peanut butter cake – with dark chocolate.



Macros per Cake(with chocolate and PB – out of the two you get from the mix above)

435.5kcals, 31.5g protein, 27.5g carbs (11g sugars), 20g fat, 12.2g fibre

Vegan Protein Extreme
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Only Peanuts
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Vegan Wondershake
Vegan Wondershake
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5/5 (1 Review)

4 Replies to “Banana & Vanilla Vegan Protein Cakes – with Dark Chocolate & Peanut Butter”

  2. Awesome recipes! I’m from the Netherlands and I just ordered a bag of my protein vegan blend too. If someone wants to get a discount use my code: MP817070

  3. I made this yesterday and I ended up having to cook it longer than an hour b/c the inside was too mushy. After it cooled overnight, the next day it was significantly better, but definitely not like the picture shown above, as I had to keep stirring it to get the insides to cook.

    • Hmmm, another baking time issue? Where do you live, Yvette? Could it be an issue with elevation as well? That’s unusual, to stir something white it’s baking? Next time just leave it in the hot oven for a couple of hours after you’ve turned it off?