Recipe by Bethany, @eastvanvegan


1 teaspoon apple cider vinegar
1 cup soy milk (or almond milk)
1 cup flour
1/4 cup PROFI protein powder
2 tablespoons cornstarch
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄3 cup melted coconut oil
3⁄4 cup granulated sweetener of choice (coconut, cane, etc)
2 teaspoons vanilla extract


Coconut cream
Mixed berries


  1. Preheat your oven to 350 degrees. Place the coconut cream with the refrigerator.
  2. Beat together the apple cider vinegar, soy milk, oil, sweetener, vanilla, and other extracts, if using, in a large bowl. Mix until well combined.
  3. Add flour, protein powder, cornstarch, baking powder, baking soda and salt and mix well.
  4. Pour into a lined non-stick baking pan and bake until edges are lightly browned and a cake tester comes out clean (about 20 minutes, depending on the size of baking pan)
  5. For the icing, remove the coconut cream from the fridge. With a hand mixer, blend the fresh (or thawed) berries with the chilled coconut cream
  6. ENJOY! 🙂


For more delicious plant-based recipes, check out www.eastvanvegan.ca