A mocha used to be my favorite kind of coffee and now I still have it as a treat. The combination of coffee and chocolate is devine and so is this healthy, vegan and gluten free mocha breakfast cake.
What do you need?
For 1 serve
- 2 gluten free weetbix
- 1 scoop of vanilla pea protein
- 1/2 cup almond milk
- dash of cinnamon
- 1 ts of instant coffee
- 1 ts of raw cacao powder
- 1 ts of maple syrup
- 2 tbsp almond milk
- 1/4 cup raspberries
- 1 tbsp cashews
How do you make the mocha breakfast cake?
- Preheat the oven to 200 degrees
- Crumble the weetbix into a oven safe bowl
- Add in the pea protein, cinnamon and almond milk and stir
- Put the breakfast cake into the oven for about 20 minutes
- Get a small bowl and add in the coffee, cacao, maple syrup and almond milk
- Stir well untill you get a dressing like consistency
- Top the mocha breakfast cake with the coffee sauce, raspberries and cashews
Are you that kind of person that needs a coffee to even get started for the day? To be able to speak to people and be nice ;)? Well now you can have your extra shot of coffee right into this delicious and healthy mocha breakfast cake. And the combination with cacao will give you an instant better mood as raw cacao is a natural anti-depressant. And not only will the raspberries make this mocha breakfast cake a little bit brighter, it is also full of anti-oxidants, fiber and vitamin C. And with that scoop of protein powder, you will have the necessary protein to keep you satisfied for hours.
To make this mocha breakfast cake, you are going to preheat the oven to 200 degrees. Then grab an oven safe bowl to make your cake in. I used Weetbix to make this, but if Weetbix isn’t available in your country, oats or another form of flour/porridge will do just fine. Crumble the Weetbix into the bowl and add in the almond milk, pea protein and cinnamon. Stir everything well so that you will get a batter like consistency. Put the cake into the oven for about 20 minutes until the top is crispy.
In the meantime you can make the mocha coffee sauce. Grab another, small bowl and add the instant coffee, raw cacao powder, maple syrup and almond milk. Stir everything will together until you get the consistency of a dressing sauce. Set aside until the mocha breakfast cake is ready and a tiny bit cooled down. To finish off, add the coffee sauce, (frozen) raspberries and cashews. Time to dig in!
Craving some cookies for breakfast? Then try these protein chocolate berry cookies.