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Creme Egg Protein Cake

February 22, 2016

One of the perks of the supermarkets stocking all of the Easter products nice & early....the Creme Eggs are out! 


Creme Eggs are definitely one of my favourite Easter treats so I thought i'd see if I could find a way of getting them into a protein cake. I adapted my cookie dough cake fingers & voila! A creme egg fix with 8g protein & only 115 calories per slice. It's gluten free too. :-)


Servings: Makes 10 squares

Macros per square*:

115 calories / 8g protein / 14g carbs / 3g fat / 2g fibre

*May vary slightly depending on ingredients used 




1 tin chickpeas (240g drained & rinsed well)

60g vanilla protein powder

2 tbsp honey 

2 tbsp cashew butter

20g Choc Shot (available in hot chocolate aisle of supermarket)

10g stevia

50ml milk of choice (I used semi-skimmed cow's milk) 

2 tbsp water

5 mini Cadbury's Creme Eggs

1tsp vanilla extract 



1. Preheat oven to 180C. 

2. Line a square baking tin with non-stick baking paper (the wider the tin the thinner the cake slices). 

3. In a food processor blend chickpeas into "flour". 

4. Add protein powder, honey, cashew butter, stevia, milk, water & vanilla extract & blend into a thick batter (mix should be thick but pourable, if it looks too thick to pour add a little more water/milk).  

5. Pour mix into baking tin & squeeze in Choc Shot to create marble effect throughout cake. 

6. Place cake in oven for 8 minutes (whilst cake is in oven slice Mini Creme Eggs in half).

8. Remove cake from oven & push in Creme Egg halves (bear in mind you have 10 halfs and want to make 10 slices so think about how/where you are going to cut the cake so that each slice gets a bit of egg!)

9. Return to oven for 10 minutes (or until a fork pressed into the middle of the cake comes out clean). 

10. Place on a wire rack to cool. 

11. Slice & enjoy! :-) 


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