Mini Easter Protein Swiss Roll Cakes @lost.inreality._

Mini Easter Protein Swiss Roll Cakes @lost.inreality._

Prep Time: 20 | Cook Time: 25 | Serves: 6

Yet another epic recipe by @lost.inreality._ - delicious, moist and soft! These are completely dairy-free vegan chocolate cakes with added protein to support muscle growth and recovery. 

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!

Made using

Cacao Powder - 100g
£3.00
Protein Blend Chocolate 1kg - 1kg
£16.00
Protein Blend Vanilla 1kg - 1kg
£16.00