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