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

Post a Comment

Previous Post Next Post