High Protein, Gluten & Sugar Free Coffee Cake with Coffee Protein Frosting
April 10, 2016
- Prep: 15 mins
- Cook: 25 mins
-
15 mins
25 mins
40 mins
Ingredients
For the cake
95g Sukrin Sugar Free & Gluten Free Cake Mix
25g butterscotch Muscle Mousse (you could sub this for casein or whey but it may dry out the mixture a little)
35ml rapeseed or coconut oil (melted)
50ml milk (I used almond milk but you can use any)
For the frosting
25g butterscotch Muscle Mousse (you could sub this for casein)
Nutrition Facts
| Calories | 46 |
| Protein | 2.9g |
| Total Fat | 3.2g |
| Saturated Fat | 0.3g |
| Total Carbohydrates | 1.8g |
Directions
1Preheat your oven to 180’c
2All you need to do is throw all the dry ingredients together and give them a stir, add the wet ingredients and stir well.
3Then spoon the mixture into a cake tin, cake cases, cupcake mould or mini loaf tin like I did, and bake for 15 – 20 minutes until they are light golden brown. Be careful not to over bake them or they will become dry.
4To make the frosting all you need to do is mix the cold coffee with the Muscle Mousse and allow it to chill in the fridge. If it’s too firm to spread when you take it out of the fridge, just add a splash of water and mix it in to loosen the mixture off.
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