Froot Loops Cake

serves 10

prep time 35 minutes

cooking time 30 minutes

💪

protein 9g

🥑

fat 18g

🍌

carbs 24g

⚡

calories 303

Ingredients

Cake
2 cups	Wholemeal Spelt or Oat Flour
1 scoop	Macro Mike x Kelloggs Froot Loops Premium Almond Protein
1 tsp	Baking Powder
1/2 tsp	Bi-Carb Soda
3	Eggs
1/2 cup	Coconut Yoghurt
1/2 cup	Almond Milk
1/4 cup	Maple Syrup
	Pinch of Salt
2 tbsp	Coconut Oil, melted
2 tsp	Vanilla Extract
1-2 tsp	Each: Green Spirulina, Blue Spirulina, Tumeric, Beetroot Powder

Icing
400ml	Can Coconut Cream (chilled overnight)
2-3 tbsp	Maple Syrup
1 tsp	Vanilla Extract

Steps

Preheat oven to 180°C fan-forced and grease a cake tin.
Whisk eggs, yogurt, almond milk, maple syrup, coconut oil, and vanilla until smooth.
Fold in flour, protein powder, baking soda, bi-carb, and salt. (Batter should be thick to prevent colours bleeding.)
Divide batter into 4 bowls. Mix in one natural colour powder per bowl.
Layer into cake tin in this order: pink → blue → green → yellow. Tap tin gently on bench between layers.
Bake for 25–30 mins, until firm to touch. Cool completely.
For the icing: scoop the thick part of coconut cream into a bowl, whip to soft peaks. Add maple syrup + vanilla. Chill if too soft.
Spread icing over cooled cake. Slice to reveal rainbow layers. Enjoy!

Featured

$54.95

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