
Coffee Banana Chocolate Walnut Cream Cakes
Step 1:
Pre heat oven to 160C / gas mark 3
Step 2:
Grease and line baking tray (I always use coconut oil for its health benefits)
Step 3:
Add all the wet ingredients to the dry ingredients and mix until well mixed
Strep 4:
Pour cake mix into lined baking tray
Step 5:
Bake at 160C/gas mark 3 for 20-30 minutes, or until a skewer comes out clean. (Ovens may vary in temperature so always keep checking) Leave to cool.
Step 6:
Whilst the cake is cooling, start to make the coffee cream for the filling and topping. Mix all the coffee cream ingredients together.
Step 7:
Cut equal square slices from the cake slab. Place coffee cream between two square slices of sponge then finish off with a dollop of coffee cream on top with a walnut.
Step 8:
Store in an airtight container for up to a week.
Nutrition
180g
Carbs
70g
Protein
10 mins
Prep Time
20-30 mins
Cook time
Ingredients
Cake:
80g oats (blended in flour form)
45g Bio-Synergy Coffee Whey
40g Coconut Sugar
1 Tbsp Cinnamon
½ Tsp Baking Powder
230g Bananas (blended)
100g greek yoghurt (fat free)
30ml almond milk
1 Tsp vanilla extract
Filling/Topping:
15g Sukrin alternative icing sugar
25g Bio-Synergy Coffee Whey
2-3 Tbsp water
Handful of Walnuts