A super delicious, protein-rich, gluten-free, no-sugar, and vegan cake recipe. It's not overly sweet, so you can adjust the date syrup to your preference for more sweetness.
Preheat the oven to 375 F and line a 8x8 inch baking tray with parchment paper.
Add textured pea protein to a blender and blend until a smooth powder forms.
Pour powder into a bowl with ½ cup boiling water, stir, and set aside, 5 minutes.
In a mixing bowl add banana and mash with a fork.
Add almond butter, date syrup and vanilla bean powder. Mix together well.
Pour the textured pea protein/water mixture into the bowl and mix well.
Add flour, baking soda, and salt.
Fold together until just incorporated.
Pour into a baking dish and top with chopped chocolate and additional sea salt if desired.
Bake for 10-12 minutes or until browned around the edges.
Allow to cool before slicing into 9 pieces.
Enjoy!
