Makes 10 slices
Prep time: 20 minutes
Baking time: 45-50 minutes
Ingredients
For the cake
1 1/2 cups gluten-free plain flour
2 TP scoops WPI90 French Vanilla Protein Powder
1 1/3 cups coconut sugar
2 eggs
1/2 cup almond milk
1/2 cup grapeseed oil
1/3 cup Greek yoghurt
2 tbsp fresh lemon juice
1 tsp lemon zest
1 1/2 cups raspberries, fresh or frozen, thawed
For the crumble topping
1/4 cup gluten-free flour
1/4 cup almond meal
1/4 cup coconut sugar
1/4 cup vegan butter
Method
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Spray or coat a loaf tin with oil and preheat the oven to 180 degrees Celsius
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In a large bowl, sift in the flour then add the protein powder and sugar
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In a small bowl pour in the almond milk and lemon juice and allow to sit for 3 minutes
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In a separate large bowl whisk together the oil, eggs, Greek yogurt, lemon zest, and the almond milk mixture
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Pour the wet ingredients into the dry and fold until just combined, add in the raspberries and mix until evenly distributed, do not over mix
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To make the crumble place all the ingredients into an electric mixer and blend until crumbs form
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Pour the batter into the loaf tin and top with crumble, bake for 45-50 minutes or until a toothpick comes out clean when inserted. Allow to cool for an hour before removing from the tin and cutting
