serves
10
prep time
35 minutes
cooking time
30 minutes
protein
9g
fat
18g
carbs
24g
calories
303
| 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 |
-
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 in this recipe
Macro Mike x Kellogg's Froot Loops Premium Almond Protein (400g Bag)
Sale price$52.95
Nutri-Grain
