Cinnamon Spice Cake
Ingredients
| 1 scoops | Kaizen Naturals Vegan Protein in Vanilla Bean |
| 1 TBSP | Coconut oil |
| 1/4 Cup | Coconut sugar |
| 1/2 Tsp | Cinnamon |
| 2/3 Cup | Soy milk |
| 1/2 Tsp | Apple cider vinegar |
| 1 Pinch | Salt |
| 1 Tsp | Baking powder |
| 3/4 Cup | Whole wheat flour |
Directions
- Preheat the oven to 375 and line a cookie sheet with parchment paper.
- In a large bowl, combine the coconut oil, sugar, protein, and cinnamon until smooth.
- Stir in the soy milk (room temperature) and the apple cider vinegar to form a loose batter.
- Add the salt, baking powder, and flour, and mix well.
- Pour the batter onto the lined cookie sheet and spread to 1/4-1/2 inch thickness.
- Bake for 15-20 mins until golden brown and allow to cool.
- Using a circular cookie cutter, cut your layers. Stack with coconut whipped cream, and enjoy your mini spice cake to share!
Recipe courtesy of Clara Macleod