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Chocolate Christmas Cake with Vanilla Protein Icing

Chocolate Christmas Cake with Vanilla Protein Icing
For the cake
65g vegetable oil
220g almond milk (or any dairy-free milk)
20g honey
For the icing:
1 scoop vanilla flavoured protein powder
1 tbsp your choice of sweetener
For the toppings:
Red currants
Bronze crunch (small chocolate bits from Tesco)
1. Spray a silicone Fluted Cake Mould with spray oil.
2. Follow the instructions on the packet and then pour the mixture into the mould.
3. Bake at 170°C for 35 minutes and once ready leave to cool completely on a wire rack.
4. In a bowl add the protein powder and sugar replacement. Mix a tbsp of water at a time until a paste forms.
5. Pour your vanilla protein icing generously over the cake and add the berries and chocolate bits (Or any other toppings you would like)