Coffee Banana Chocolate Walnut Cream Cakes
Pre heat oven to 160C / gas mark 3
Grease and line baking tray (I always use coconut oil for its health benefits)
Add all the wet ingredients to the dry ingredients and mix until well mixed
Pour cake mix into lined baking tray
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.
Whilst the cake is cooling, start to make the coffee cream for the filling and topping. Mix all the coffee cream ingredients together.
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.
Store in an airtight container for up to a week.
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
15g Sukrin alternative icing sugar
25g Bio-Synergy Coffee Whey
2-3 Tbsp water
Handful of Walnuts