INGREDIENTS:
✅ 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
CARAMEL FROSTING:
✅ 2 tablespoons vegan caramel sauce (I used )
✅ 2 tablespoons vegan caramel protein powder ✅ Dash of non-dairy milk if required
✅ Handful of pecans, chopped
METHOD:
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
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