Makes 9 pieces
Preparation time + Cooking time - 1 hour
Macros per piece:
Energy - 1,511kJ
Carbohydrates - 35g
Protein - 10.4g
Fat - 20g
1 zucchini, grated
1 banana, mashed
2 carrots, grated
½ cup buckwheat flour
½ cup wholemeal self-raising flour
1.5 cups rolled oats
½ cup extra virgin olive oil
¼ cup brown sugar
1 tsp bicarb soda
1 cup milk of your choice, low-fat cow’s milk used here
½ cup walnuts, crushed (save a few to add to the top of the cake)
¼ cup dates, whole
1 scoop (30g) Vegan 85 Protein Blend Rich Chocolate flavour
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
Preheat the oven on 170 degrees Celsius.
In a large bowl, mash the banana and grate the zucchini and carrots.
Add the flours, rolled oats, extra virgin olive oil, eggs, brown sugar, bicarb soda, milk, walnuts, dates, protein powder, cinnamon and vanilla extract. Mix until all ingredients are well combined.
Line a large baking tin with baking paper and pour the cake mixture into the tin.
Top the cake with some walnuts you set aside to top the cake and cook for approximately 45 minutes.
This cake is tricky to work out when it’s cooked as the banana and zucchini moistens it. Remove the cake out of the oven after 45-minutes, cut a slit in it and check to see whether it is cooked. If it is not cooked, leave it in the oven for another 5 to 10 minutes.
Once the cake is cooked, leave it to cool and then cut it into 9 pieces.