Vegan High Protein Chocolate-Banana Top Cake

Vegan High Protein Chocolate-Banana Top Cake

This deliciously dense Vegan High Protein Chocolate-Banana Top Cake is a must-try!
Super easy to make with products might already have laying in your kitchen cabinets. 
This recipe makes 10 pieces. Each piece contains 193 kcal and 12g protein.

 

INGREDIENTS


For the first layer - chocolate:

  • 150g oat-flour (grind oats into flour in a food processor or nutribullet)
  • 100g SUPPLEAM Premium Plant-Based Protein Powder in Tiramisu (Dark Chocolate/Arabica coffee)
  • 25g cacao
  • 50g sugar
  • 25ml oil 
  • 1/2 teaspoon baking powder, pinch of sea salt, 1 tbsp vinegar (will interact with each other) 
  • 300ml soy milk 

For the top layer - banana:

  • 2 ripe bananas
  • 50g oat-flour (grind oats into flour in a food processor or nutribullet)
  • 150ml soy milk 
  • 1/2 teaspoon baking powder, pinch of sea salt, 1 teaspoon vinegar (will interact with each other) 
  • 1 teaspoon cornstarch

You'll need:

  • Brownie tin (+/- 17x28 cm) or small baking tray
  • Handmixer 
  • Parchment paper/baking paper

 

INSTRUCTIONS

  1. Preheat your oven to 180 degrees Celsius;
  2. Grind 200g oats to oat-flour using a food processor or nutribullet. Divide in 150g and 50g;
  3. In a mixing bowl add the ingredients for the first (chocolate) layer and mix with a hand mixer (don't mix to long!)
  4. In another mixing bowl pre-mash the 2 ripe bananas with a fork and add the rest of the ingredients for the second (banana) layer and mix with a hand mixer;
  5. put a piece of parchment paper/baking paper in a brownie-tin and add the first layer. Use your hands to press down and to spread evenly;
  6. Pour the banana layer on top;
  7. Add to your oven an bake for 45 minutes at 180 degrees Celsius;
  8. Let cool completely before cutting into 10 pieces.