Kathryn Danzey, Founder
Instructions
Step 1
Start by lining a loaf tin and preheat the oven to 160C.
Step 2
Blend together the bananas, avocado, nut butter, maple syrup, milk, vanilla, espresso and apple cider vinegar until completely smooth.
Step 3
Next, stir together the dry ingredients – the flour, protein, almonds, coconut sugar, bicarb and baking powder, salt and cacao – until combined.
Step 4
Stir the wet ingredients into the dry ingredients until combined, then stir through the chocolate chips, adding a tablespoon or so of milk to loosen, if needed. Spoon into the prepared loaf tin and place in the oven to bake for around 1 hour and 10 minutes, or until the cake is cooked through and a skewer comes out clean. Remove from the oven and leave to completely cool.
Step 5
In the meantime, gently melt the chocolate for your frosting in a bain marie with the coconut oil. Place in a blender with the remaining ingredients and blend until smooth. Spread the frosting over the cooled cake, then cut into slices and serve.
Ingredients
- 10 tbsp almond or peanut butter
- 1 tsp apple cider vinegar
- 2 tbsp aquafaba
- 1 1/4 tsp baking powder
- 1 1/4 tsp bicarbonate soda
- 1 1/3 cup brown rice flour
- 1 1/4 cup coconut sugar
- 4 tbsp dairy free milk
- 130g dark chocolate
- 1 tsp freshly brewed espresso coffee
- 1/2 cup Lucy Bee cacao
- 2 tbsp maple syrup
- 1 1/2 medium avocado
- 1/3 cup Protein Smoothie (Chocolate or Banana)
- 1/4 tsp salt
- 3 tbsp tinned coconut milk
- 1 tsp vanilla paste
- 3 very ripe bananas
Frosting:
- 100g chocolate
- 1 tbsp coconut oil
- 1 tbsp Lucy Bee cacao
- 1 tbsp maple syrup
- 1 medium avocado
- 1 pinch salt
- 1 tsp vanilla paste
