Biscoff Caramel Snack Cake

serves 4

prep time 10 minutes

cooking time 20-22 minutes

💪

protein 25g⁠

🥑

fat 8g

🍌

carbs 16.5g⁠

⚡

calories 238

Ingredients

Cake Batter
½ Cup	Macro Mike Salted Caramel Almond Protein
¼ Cup	Coconut Flour
1 Tsp	Baking Powder
½ Cup	Aquafaba
⅓ Cup	Non Dairy Yoghurt
¼ Cup	Maple Syrup

Frosting
¼ Cup	Macro Mike Salted Caramel Almond Protein
⅔ Cup	Non Dairy Yoghurt
2 Tbsp	Biscoff Spread, melted
1	Lotus Biscuit, crushed for decoration

Created by: @run2food

This snack cake is perfect to have in the fridge for your feeling peckish and want a satisfying high-protein dessert!

Steps

Preheat the oven to 180 degrees C/ 360 degrees F, fan-forced. Grease a small oven-safe baking tin (mine was 9 x 9cm)
Make the cake batter: add all ingredients and mix until combined
Transfer the batter to the baking tin
Bake for 20-22 minutes until golden and knife inserted comes out clean
Remove from oven and let the cake cool
Make the frosting by mixing the protein powder, yoghurt and melted Biscoff together until a thick spreadable consistency. Spread on top of the cake. Decorate with lotus biscuit crumbs before slicing and serving

*Storage tips: in an airtight container in the fridge for up to 3 days

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