Ginger and Chocolate make the perfect combination for December bakes and this gingerbread cake with added chocolate protein is no exeption. We LOVE it and we think you will too.
225g vegan butter
150g coconut sugar
225g blackstrap molasses
250g wholemeal flour
100g ‘Crazy Good Cacao’ Protein Powder
4 tsp ground ginger
2 tsp ground cinnamon
350ml soya milk
1 tbsp cider vinegar
1 tsp bicarbonate of soda
Put the vegan butter, coconut sugar and molasses in a pan and heat, stirring constantly until melted. Remove from heat.
Sift the flour, protein powder and spices into a bowl.
In another bowl combine the soya milk and cider vinegar.
Add half of the milk mixture to the pan with the molasses mixture and stir until well combined.
Add the flour mixture and mix again until well mixed.
Finally add the rest of the milk and mix until smooth.
Pour into a bundt pan and bake in a preheated oven at 160C for 1 hour or until a skewer inserted in the middle comes out clean.
Leave to cool on a wire rack.
Dust with icing sugar if you wish.