Passionfruit Drizzle Cake
70g smooth cashew butter
130g mango and passionfruit almond yog
1 tsp vanilla
100g oat flour
50g self-raising wholemeal flour
50g vegan vanilla protein powder
1 tsp baking powder
Pinch sea salt
2 tbsp mango and passionfruit almond yog + water until drizzly consistency
2 tbsp mango and passionfruit yog
Preheat the oven to 170°C fan
Cream together the cashew butter, yog, and sugar until you have a fluffy paste
Stir through the vanilla
Add all the flours, baking powder, protein powder and salt and mix well until it starts to form a batter
Add water accordingly, until you have a cake batter – you want the cake batter to remain thick, as the flours won’t absorb much liquid – I used about 40ml.
Bake for 40-50 mins or until risen and spongey when you press it
Spike all over with a toothpick, then set aside for a minute and mix the drizzle ingredients together
Mix the yog for the drizzle with water until a drizzly consistency. Sprinkle the drizzle over the cake evenly and set aside until the drizzle soaks in slightly – takes 5-10 minutes.
Take the cake out of the tin, spread the yog over and top with rind
Serve immediately or keep in the fridge in an airtight container for up to 5 days.