INGREDIENTS

FOR THE CAKE (DRY INGREDIENTS):

• 1/2 cup plain flour
• 1/2 cup almond flour
• 1/2 cup  Happy Way Choc Caramel Vegan Protein Powder
• 1 tsp baking powder
• 1/2 cup Natvia (or coconut sugar)

 FOR THE CAKE (WET INGREDIENTS): 

• 1 tbsp of instant coffee*
• 2 eggs, beaten
• 1 ripe banana, mashed
• 1/4 cup plant milk, we used oat milk

FOR THE TOPPING:

• 1/3 cup plain flour
• 1/3 cup Natvia (or coconut sugar)
• 3 tbsp EVOO
• 1 tsp cinnamon

 METHOD

1. Preheat oven to 180°C fan forced and line a square brownie tin.
2. Mix the wet ingredients (including the instant coffee*) and the dry ingredients in separate bowls first, then add all to one bowl and mix through.
3. Pour the mixture into your prepared tin.
4. Combine all the crumble ingredients in a bowl and sprinkle over the top.
5. Bake for 20 minutes or until cooked through, remove and enjoy!

Note:

*you can dissolve the instant coffee in a bit of warm water if you like first—we just added it all in! 😁

Recipe by @diannayota