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:
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1/2 Box (135g) Dry Sukrin Cake Mix
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125g Pumpkin Puree
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1 Large Egg
Frosting Ingredients:
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150g Greek Yoghurt
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10g Sukrin Peanut Flour
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FlavDrops/ Stevia Drops
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Dessicated Coconut
Method:
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Pre Heat oven to 180
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Add Dry Cake mix to a bowl, add in your pumpkin puree and 1 whole egg.
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Whisk together Cake mixture until smooth.
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Line a baking/cake tin with greeeproof paper or non stick parchment
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Bake for 25-35 minutes util a knife comes out clean.
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In the mean time mix together your greek yoghurt, peanut flour and flav drops and set aside.
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Once the cake has FULLY cooled add your icing.
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Decorate with dessicated coconut.
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Cut into 4 even slices and serve
Tips:
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Serve with a side of OPPO Icecream
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Peanut Butter goes perfectly with this cake also !
Macros for 1/4 of cake:
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Calories: 145
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Carbs: 12g
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Fats: 2.8g
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Protein: 14.5g