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Plantain Protein Breakfast Cake

Cake Ingredients

Toppings

A delicious way to ease yourself into the New Year!

Made with simple ingredients this is a naturally sweet indulgent breakfast cake. With ample protein and carbs to refuel those muscles, it’s the perfect post workout fare!

Plantain Breakfast Cake 3                  Plantain Breakfast Cake 8                  Plantain Breakfast Cake 5

Instructions

  1. Preheat oven to 180C (350F).
  2. Blend together ingredients in a high-speed blender. The plantain must be super duper ripe (blackened skin) to ensure the end result is sweet, cake and a little sticky. An unripe plantain, even one with yellow skin, will yield a starchier, savoury end result!
  3. Pour batter into a non-stick frying pan; grease with 1/2 tsp melted coconut oil if unsure about its ability to be truly non-stick!
  4. Bake in the preheated oven for 25 minutes. Allow to cool for 5 minutes before removing from the pan. Cool on a wire rack for 5 minutes if desired or serve straight away.
  5. Mix together whey protein, raw cacao powder and stevia drops in a small ramekin with about 1 tbsp water; you want a thick icing consistency.
  6. Slice cake into 6- 8 slices; 3-4 per person, and top with Coyo, protein icing and sprinkle with cacao nibs.
  7. Store leftovers in the fridge for up to two days in a seal tight container.

Plantain Breakfast Cake 6