- serves 4
- prep time 10 minutes
- cooking time 20-22 minutes
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 |
Macros
PER SERVING
- protein 25g
- fat 8g
- carbs 16.5g
- calories 238
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
