Biscoff Caramel Snack Cake

Posted on Apr 11, 2024 by Macro Mike

  • serves 4
  • prep time 10 minutes
  • cooking time 20-22 minutes


Cake Batter
½ CupMacro Mike Salted Caramel Almond Protein
¼ CupCoconut Flour
1 TspBaking Powder
½ CupAquafaba 
⅓ CupNon Dairy Yoghurt
¼ CupMaple Syrup
¼ CupMacro Mike Salted Caramel Almond Protein
⅔ CupNon Dairy Yoghurt
2 TbspBiscoff Spread, melted
1Lotus Biscuit, crushed for decoration




  • 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! 


  1. Preheat the oven to 180 degrees C/ 360 degrees F, fan-forced. Grease a small oven-safe baking tin (mine was 9 x 9cm)
  2. Make the cake batter: add all ingredients and mix until combined
  3. Transfer the batter to the baking tin
  4. Bake for 20-22 minutes until golden and knife inserted comes out clean
  5. Remove from oven and let the cake cool
  6. 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