125g salted organic butter, softened in the microwave
¾ cup of coconut sugar
1 teaspoon vanilla extract
2 free-range eggs
1 ¼ cups self-raising flour
½ cup of Bondi Protein Co. Vanilla Vegan Protein Powder
2 fresh yellow peaches, halved and cut into medium wedges (avoid tinned peaches as they carry a lot of moisture)
150g raspberries (fresh or frozen is ok)


  1. Turn on oven to 160 degrees Celsius
  2. Line a 20cm springform cake tin with baking paper and grease the edges (I use butter)
  3. Combine the softened butter, vanilla and sugar in a mixing bowl and beat until creamy
  4. Add the eggs and beat some more
  5. Sift and fold in the Bondi Protein Co. Vanilla Vegan Protein Powder and flour until combined
  6. Pour the mixture into the cake tin and top with your fruit (tip: press the fruit in gently into the mixture to ensure the fruit is layered through the cake, though not too deep as you want to see the fruit all caramelised from the top when finished)
  7. Place in the oven and cook for one hour
  8. Best served warm, sprinkled with icing sugar and a dollop of cream (tip: add a small amount of the vanilla protein powder to the cream for an extra bit of vanilla flavour, ratio of 20g protein: 250ml cream)