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Vanilla cake:⁣


✅2 cup self-raising flour⁣
✅2 tablespoons corn starch⁣
✅1/2 cup vanilla protein powder ( I used  salted vanilla) ⁣
✅3/4 cup sugar/sweetener (I use ) ⁣
✅1 cup soy milk (or any plant milk) ⁣
✅1 tablespoon orange juice (or lemon juice or apple cider) ⁣
✅1/4 cup rice bran oil (or other neutral oil)⁣
✅* Optional: 1 tsp vanilla extract ⁣

Chocolate cake:⁣

✅2 tablesooons cocoa powder ⁣
✅3 tablespoons soy milk (or any plant milk) ⁣


1. Preheat the oven to 175 degrees Celsius or 350 degree Fahrenheit, fan-forced. Line a loaf tin with non-stick paper⁣

2. Make the VANILLA CAKE


In a large bowl, combine the flour, corn starch, protein powder and sugar. In a separate bowl, add the soy milk orange juice & oil. Mix until smooth, then pour this mixture into the flour mixture. Gently fold using a spatula until just combined.⁣


Pour half of the vanilla cake batter into a another bowl. Add in the cocoa powder and soy milk and use a spatula to fold everything together until no clumps remain.⁣

5. Layer the vanilla & chocolate cake batter on top of each other in the prepared loaf tin. I did two layers of each. You can also use the back of a spoon to swirl it in if you want.⁣

6. Bake in the oven for 35-40 minutes until a knife inserted comes out clean⁣


7. Remove from the oven and allow the loaf to fully cool before slicing ⁣
*Storage tips: in an airtight container in the fridge for up to 5 days or in the freezer for months!⁣

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