Ingredients

• Cake:
• 30g Buckwheat flour
• 1 tbsp Funktional Foods Cacao Powder
• 15g Funktional Foods Protein Blend (Chocolate or Vanilla)
• 10g Vegan butter or coconut oil
• 1/2 tsp Baking powder
• 1/4 tsp Bicarbonate of soda
• 1-2tbsp Granulated sweetener
• 60-80ml Almond or soya milk
• 1tsp apple cider vinegar
• Icing:
• 1 tbsp Funktional Foods Cacao Powder
• 20g Funktional Foods Protein Blend (Chocolate or Vanilla)
• 45g Vegan cream cheese
• 40g Chocolate syrup

Method

Cake:

• Preheat the oven to 180°C/ 160°C fan.
• Stir the apple cider vinegar into the milk and set aside to thicken
• Melt your coconut oil, and sweetener together. Leave to cool slightly.
• Add your buckwheat flour, cacao, sugar, baking powder and bicarbonate of soda into a large mixing bowl and whisk to combine.
• Add your milk and melted oil and syrup mixture over the flour mixture and stir well until a smooth batter forms.
• Pour the mixture into a muffin tin and bake for around 25 minutes or until a skewer or toothpick comes out clean when inserted.
• Allow the cakes to cool in the tin for a bit and then move to a cooling rack.

Icing:

• Mix all ingredients together until smooth.
• When your mini cakes are cold spread the icing all over them and enjoy!