serves
12
prep time
5-10 mins
cooking time
25 mins
protein
12.7g
fat
9.9g
carbs
25.3g
calories
248
Ingredients
| INGREDIENTS COOKIE DOUGH: | |
|---|---|
| 50g | Peanut or almond butter |
| 70g | Maple syrup |
| 30g | Coconut yoghurt |
| 2tbs | Vanilla essence |
| 60g | Cookie Dough Protein powder |
| 30g | Chocolate chips |
| CAKE: | |
|---|---|
| 120g | Applesauce |
| 270g | Coconut yoghurt |
| 60g | Peanut or almond butter |
| 50g | Coconut sugar |
| 75g | Vanilla Buttercream Protein powder |
| 160g | Gluten-free plain flour |
| 1Tsp | Baking powder |
| ½ tsp | Bicarb soda |
| FROSTING: | |
|---|---|
| 150g | Coconut yoghurt |
| 60g | Vanilla 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!
Steps
- Preheat oven to 170 and grease and line a round cake tin.
-
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.
- Add the protein and chocolate chips and mix until a soft dough has formed. Divide the dough into small balls and set aside.
- 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.
-
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.
- 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.
-
To make the frosting, add the yoghurt and protein to a medium bowl and whisk until smooth.
- Spread the frosting out evenly over the cake and top with the remaining cookies dough balls. Slice and enjoy!!
