Chocolate Protein Loaf
A deliciously moist and chocolatey protein loaf cake. Completely plant based and so simple to make!
Ingredients
- 1/2 cup olive oil
- 1 cup caster sugar
- 1/4 cup cocoa powder/ cacao
- 1 cup self raising flour
- 3/4 cup vegan chocolate protein powder
- 1 cup soy milk
- 1 tbsp apple cider vinegar
- 1 pinch salt
- 1 1/2 tsp baking powder
- 1/3 cup chocolate chips (vegan)- optional
Topping
- 100 g dark chocolate (make sure to use vegan if needed)
- 1/3 cup vegan pouring cream
Instructions
- Preheat your oven to 180c fan and line a regular seized loaf pan with baking paper.
- Add the soy milk and apple cider vinegar to a jug and stir to combine. Set these aside for 5 minute to allow these to thicken and curdle. This will form your vegan buttermilk.
- In a large mixing bowl, combine the sugar and olive oil and cream these together using a wooden spoon. Once slightly pale and fluffy, stir in your buttermilk mixture.
- Sift the dry ingredients and fold the wet and dry mixtures together until fully combined. Stir in your chocolate chips if using, then transfer the batter into your loaf pan. Bake for 40-45 minutes until cooked through. You should be able to insert a toothpick into your cake and this come out clean.
- Allow your loaf to cool in the pan for 10 minutes, then carefully remove and transfer to a wire rack.
- For the simple chocolate glaze, gently melt the dark chocolate in a double boiler. Remove from the heat and whisk in your cream. This should thicken and become beautifully glossy! Pour over your cooled cake and top with some fresh fruit!