Nutrition
- Calories
- 213.0
- Protein
- 7.0g
- Carbs
- 19.6g
- Fat
- 13.6g
Ingredients
- 1 serve MN Plant Custard - Double Chocolate
- 60g Gluten free self raising flour
- 25g cocoa powder
- 20g sweetener
- 1 egg
- 2g vanilla essence
- 100ml milk of choice
- 30g coconut oil
- 100g white choc
- Sprinkles or toppings of choice
Method
- Preheat the oven to 180 degrees and line a small cake tin with parchment paper and set aside.
- Melt the white chocolate and evenly distribute into desired mould, and place in the freezer to set.
- For the protein cake, add all dry ingredients in a bowl and create a well in the center
- Add all wet ingredients into the well and beat with a whisk until it forms a cake batter consistency.
- Transfer to the cake tin and bake for 30-40 minutes (or until skewer comes out clean)
- Once the cake is cooked through, allow it to cool down on a cooling rack and then cut into desired heart shapes that will fit under the white choc moulds.
- Decorate the cake with desired toppings (sprinkles, sauce, custard etc)
- Carefully pop the white chocolates out of their moulds, and place over the top of the cake.
- With a mallet, smash white chocolate mould and enjoy!
