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Conquer the day the healthy way™
  • Raspberry Vanilla Protein Loaf


What do you call a sad raspberry? A blueberry. But we promise, it'll be nothing but happiness after eating this gluten-free loaf! :)

prep: mins cook: mins makes:  Approx. 10 slices


  • 1 cup almond milk, room temp
  • 1/2 cup agave (or maple syrup)
  • 1/4 cup melted coconut oil
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 3/4 cup buckwheat flour
  • 1/4 cup Tropeaka Vanilla Lean Protein
  • 3 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 heaping cup frozen raspberries


  1. Preheat oven to 180*C (356 degrees Fahrenheit). Add almond milk, agave, coconut oil, lemon juice and lemon zest into a bowl. Whisk well and set aside.
  2. In a separate bowl, combine all the dry ingredients (everything aside from the raspberries) and mix together.
  3. Pour the wet mixture in and whisk until just combined.
  4. In a small bowl, add the frozen raspberries in and coat with 1-2 tbsp flour to prevent them from bleeding into the batter. If using fresh raspberries, skip this step.
  5. Gently fold the raspberries through the batter until evenly distributed.
  6. Transfer into a loaf pan and bake in the oven for 55-60 minutes or until golden brown and centre is cooked through.
  7. Remove from pan and allow to cool before slicing. Enjoy!

Author: Categories: Snacks, Meals, Breakfast Type: Vegan