Raspberry White Chocolate Loaf

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Raspberry White Chocolate Loaf

Raspberry White Chocolate Loaf


  • LOAF:
  • ½ cup (120g) applesauce/apple puree
  • 1 cup (275g) coconut yogurt
  • 1/3 cup (75g) almond butter
  • 1/4 cup (60g) coconut sugar
  • 4.5 oz (130g) @macr0mike caramelized white chocolate protein powder (DC: 'amb-mon')
  • 1 cup (130g) gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 3.5 oz (100g) fresh raspberries
  • 2 oz (60g) white chocolate, chopped
  • 7 tablespoons (100g) dairy-free butter
  • 1/2 cup (50g) sifted icing sugar
  • 4.5 oz (130g) @macr0mike caramelized white chocolate protein powder


  1. Preheat the oven to 165°C (325°F) and grease and line a loaf tin with baking paper.
  2. To make the loaf, whisk together the applesauce/apple puree, yogurt, almond butter, and sugar in a large bowl until smooth.
  3. Fold in the protein powder, flour, baking powder, and bicarbonate of soda until combined.
  4. Gently fold in the raspberries and white chocolate.
  5. Pour the batter into the prepared tin and spread it out evenly.
  6. Bake for 25-30 minutes or until lightly golden and a skewer mostly comes out clean. Let it cool.
  7. For the frosting, beat together the butter, sifted sugar, and protein powder in a medium bowl using a handheld beater until light and fluffy.
  8. Spread the frosting over the loaf, top it with fresh raspberries, slice, and enjoy!

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