was successfully added to your cart.



3 December 2022

By 3rd December 2022 No Comments

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.

Follow Us