This recipe comes from Sarah (@danger_wats on instagram) and was submitted for our Coffee Pow competition! Here goes:
40g ground almonds
2 tbsp coconut flour
1 scoop vanilla whey protein powder
1tbsp coco powder
1tsp chia seeds
5g baking powder
1 tbsp coconut sugar (or whatever sweetener of choice)
Approx 75ml milk
75ml brewed coffee
1tbsp Buff Bake chocolate protein spread
1. Preheat oven to 180C
2. Mix dry ingredients together in a bowl
3. In a separate bowl, add cooled brewed coffee & half the milk then mix in the egg & 1 tbsp Buff bake spread. Add vanilla then combine in with the dry mix. It should be quite wet, but not too runny – if it’s too thick add a little more milk.
4. Pour your mix into a small pan (or cupcake cases) then add your chocolate chips in a circular pattern, gently adding them – don’t press them in, as the cake rises if they’re too deep, they may not stay on top.
5. Place into the centre of your oven for approximately 18 minutes (I have a fan oven, and this is how long it took in mine)
Macros per serving (serves 4), using 5“ cake tin: 170 calories, 10g fat, 10g carb and 13g protein.