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Coffee & Walnut Protein Cake

November 10, 2016

So continuing with the "favourite things within a coffee shop" theme I thought i'd recreate another classic - coffee & walnut cake. Unlike a regular 500 calorie chunk this one contains just 210 calories a slice & is gluten free too. 

 

Servings: Makes 6 slices 

Macros per slice: 210kcal / 14.5g protein / 11g carbs / 11g fat

 

 

 

Ingredients: 

Cake: 

100g oat flour (blend oats in a mixer until fine) 

60g protein powder of choice (I used vanilla but any coffee/caramel flavour works well too) 

2 eggs 

60g egg whites 

50g chopped walnuts 

2 shots espresso 

15g sweetener of choice (I used Sukrin Gold) 

1.5 tsp baking powder 

 

Frosting: 

1 shot espresso 

50g Sugar free icing sugar (I used one by Sukrin - available in Sainsburys & Tesco) 

1 tsp vanilla protein powder 

20ml milk of choice 

30g extra light cream cheese (I used Philadelphia lightest) 

 

 

Instructions: 

1. Preheat oven to 180c. 

2. Place all "cake" ingredients (except the walnuts) into a food processor/mixer & mix well. 

3. Stir in the walnuts by hand. 

4. Spray 2 sandwich cake tins with 1 calorie cooking spray (I used Fry Light butter spray). 

5. Pour the mix into the tins & bake in the centre of the oven for 15 minutes. 

6. Meanwhile make up the frosting by mixing all of the "frosting" ingredients together in a bowl & place in the fridge to "firm up". 

6. Remove cakes & place on a wire rack to cool. 

8. Spread the frosting onto the top of one of the cakes & sandwich the other on top of it. 

9. Cover the top of the cake with more frosting & decorate with extra walnuts (if desired). 

10. Slice & eat! :-) 

 

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