Leisha Mulvey Fit

If your in need of a high protein, low carb, gluten free cake with minimal ingredients you’ve found the one !

This cake is super simple to make, tastes amazing and is completely guilt free, make this your next addition to your dessert or even a cheeky flex bowl.

Cake Ingredients:

• 1/2 Box (135g) Dry Sukrin Cake Mix

• 125g Pumpkin Puree

• 1 Large Egg

Frosting Ingredients:

• 150g Greek Yoghurt

• 10g Sukrin Peanut Flour

• FlavDrops/ Stevia Drops

• Dessicated Coconut

Method:

1. Pre Heat oven to 180

2. Add Dry Cake mix to a bowl, add in your pumpkin puree and 1 whole egg.

3. Whisk together Cake mixture until smooth.

4. Line a baking/cake tin with greeeproof paper or non stick parchment

5. Bake for 25-35 minutes util a knife comes out clean.

6. In the mean time mix together your greek yoghurt, peanut flour and flav drops and set aside.

7. Once the cake has FULLY cooled add your icing.

8. Decorate with dessicated coconut.

9. Cut into 4 even slices and serve

Tips:

• Serve with a side of OPPO Icecream

• Peanut Butter goes perfectly with this cake also !

Macros for 1/4 of cake:

• Calories: 145

• Carbs: 12g

• Fats: 2.8g

• Protein: 14.5g