Paleo & Vegan Protein Breakfast Cake

Cake for breakfast?! When it’s this healthy, you can have cake anytime you want! This guilt-free treat is dairy-free, grain-free, and packed with plant-based protein.

Yeilds 8 servings

Ingredients

  • 1 1/4 cup almond flour
  • 1 serving ALOHA Protein - chocolate or vanilla
  • 2 tablespoon ground flaxseed
  • 1/4 cup + 2 tablespoons water
  • 1 large ripe banana
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional toppings: sliced strawberries, coconut yogurt, and a dash of cinnamon
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Plant-Based Protein Powder

Vanilla

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Plant-Based Protein Powder

Chocolate

Preparation

  1. Preheat your oven to 350 degrees. In a mug or small bowl, mix the flax and water - let sit for at least 10 minutes. Grease a baking dish and set aside
  2. In a food processor, add all of the ingredients and process for about 30 seconds or until the batter is smooth.
  3. Pour the batter into the greased dish. Bake for 25-30 minutes, or until cooked through. To be sure it is done baking, insert a knife in the center and make sure it comes out clean.
  4. Let the cake cool for about 5 minutes. Once cooled, remove the cake from the dish by flipping the cake upside down onto a large plate or platter.
  5. Top it with fruit and/or toppings of choice.