For the Sponge:

• 2 tbsp Teff Tribe teff flour

• 1 serve Happy Way vegan vanilla protein (Discount Code: HAPPYELISE)

• 1 tsp vanilla extract

• 1 tbsp maple or rice malt syrup

• 1 tsp baking powder

• 3 tbsp almond milk

• 1 tsp instant coffee

Combine all ingredients EXCEPT the coffee. Spoon mixture into 3 muffin moulds and bake for 15 minutes at 180 degrees celsius, fan-forced. Allow to cool then prick with a fork all over the top. Mix the coffee with 2 tbsp warm water and pour over the cakes. Set aside to soak for 10 minutes. And move onto the other layers.

Other layers:

• 1/2 large banana, sliced

• 4 heaped tbsp natural coconut yoghurt (I use Cocobella)

• 1/2 serve Happy Way vegan triple choc protein (Discount Code: HAPPYELISE)(or 1 tbsp cacao powder)

• Cacao powder, for dusting

1. In a small bowl, mix half the coconut yoghurt with the choc protein. Now its time to start assembling!

2. Break up the sponge cakes and place half in the bottom of a jar, then spoon over choc-coconut yoghurt, 1/2 the banana slices.

3. Repeat this time using plain coconut yoghurt.

4. Finish by dusting with some cacao powder!

5. Leave overnight in the fridge so the layers will absorb and become so flavoursome!