Recipes

COOKIE DOUGH CAKE

Posted on Dec 1, 2021 by Laura Day

  • serves 12
  • prep time 5-10 mins
  • cooking time 25 mins

Ingredients

INGREDIENTS⁠
COOKIE DOUGH:
50gPeanut or almond butter
70gMaple syrup
30gCoconut yoghurt
2tbsVanilla essence
60gCookie Dough Protein powder
30gChocolate chips
CAKE:
120gApplesauce
270gCoconut yoghurt
60gPeanut or almond butter
50gCoconut sugar
75gVanilla Buttercream Protein powder
160gGluten-free plain flour
1TspBaking powder
½ tspBicarb soda
FROSTING:
150gCoconut yoghurt
60gVanilla Buttercream Protein Powder

Created by: @mainlymonica

This bad boy is protein boosted using our drool-worthy Cookie Dough Protein in the cake, our Vanilla Buttercream Almond Protein infused in the frosting adding a delisshhh creaminess and cookie dough balls on top!

Macros

PER SERVING

  • protein 12.7g⁠
  • fat 9.9g
  • carbs 25.3g⁠
  • calories 248⁠

Steps

  1. Preheat oven to 170 and grease and line a round cake tin.⁠
  2. Make the cookie dough by adding the peanut of almond butter, maple syrup, coconut yoghurt and vanilla to a medium bowl and whisk until smooth. ⁠
  3. Add the protein and chocolate chips and mix until a soft dough has formed. Divide the dough into small balls and set aside.⁠
  4. To make the cake batter, add the applesauce, coconut yoghurt, peanut or almond butter and coconut sugar to a large bowl and whisk until smooth.
  5. Add the protein, flour, baking powder and bicarb soda and mix until combined. Add the ¾ of the cookie dough balls to the batter and fold through evenly. ⁠
  6. Pour the batter into the prepared tin and spread out evenly. Place in the oven to bake for 25mins or until golden a skewer comes out clean. Set aside to cool.⁠
  7. To make the frosting, add the yoghurt and protein to a medium bowl and whisk until smooth. ⁠
  8. Spread the frosting out evenly over the cake and top with the remaining cookies dough balls. Slice and enjoy!!⁠
Enjoy!