Recipe by Bethany, @eastvanvegan
Ingredients
Cake:
1 teaspoon apple cider vinegar
1 cup soy milk (or almond milk)
1 cup flour
1/4 cup PROFI protein powder
2 tablespoons cornstarch
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄3 cup melted coconut oil
3⁄4 cup granulated sweetener of choice (coconut, cane, etc)
2 teaspoons vanilla extract
Icing:
Coconut cream
Mixed berries
Directions:
- Preheat your oven to 350 degrees. Place the coconut cream with the refrigerator.
- Beat together the apple cider vinegar, soy milk, oil, sweetener, vanilla, and other extracts, if using, in a large bowl. Mix until well combined.
- Add flour, protein powder, cornstarch, baking powder, baking soda and salt and mix well.
- Pour into a lined non-stick baking pan and bake until edges are lightly browned and a cake tester comes out clean (about 20 minutes, depending on the size of baking pan)
- For the icing, remove the coconut cream from the fridge. With a hand mixer, blend the fresh (or thawed) berries with the chilled coconut cream
- ENJOY! 🙂
For more delicious plant-based recipes, check out www.eastvanvegan.ca
