Protein per serve: 5.7g
2 small ripe bananas, mashed
1/4 cup maple syrup
2 shots of coffee (60ml)
1/2 cup olive oil
1/4 cup almond milk
1 scoop (30g) True WPI90 Coffee Mocha
1 cup wholemeal flour
1 cup oat flour
1/4 tsp salt
3 tsp baking powder
1/4 cup coconut sugar
Cream cheese icing:
250g light cream cheese
1/2 tsp coffee mixed with 1 tsp warm water
1 1/2 Tbsp maple syrup
3 tsp cacao
Pre-heat your oven to 160°C.
Line a 25 cm cake tin with baking paper.
In a large bowl, whisk together the mashed banana, maple syrup, coffee, olive oil, eggs and almond milk.
Add the True Coffee Mocha WPI90, wholemeal flour, oat flour, salt, baking powder and coconut sugar and stir until incorporated.
Pour the cake batter into the prepared tin and bake in the oven for 40-45 minutes or until a skewer comes out clean. (If you notice the cake getting a little dark on top, you can cover it with foil).
Allow the cake to cool on a wire rack.
For the icing, with electric beaters mix the cream cheese for about 30 seconds until softened. Add the coffee, maple syrup and cacao and whisk again to combine. (If you like your icing extra sweet, you can add more maple syrup keeping in mind it will be a thinner consistency).
Once the cake has cooled, spoon over the cream cheese icing and serve immediately. If you want to be extra fancy, you can grate some chocolate over the top!