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)
METHOD:
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.
4. Make the CHOCOLATE CAKE:
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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