Chocolate Caramel Cake Squares





As its my birthday here is a chocolatey cake treat for you all :)

This recipe was influenced by recipes I have made from The Lean Machines and SpamellaB. In all honesty it was meant to be a brownie but instead I created a cake :) every cloud ...

I added a caramel swirl onto the top of the mixture before I baked it - this is optional but I would highly recommend that you do.

Makes 10

141 cals 4F 19C 8.3P

(without topping 101 cals 1F 16C 7.5P

Ingredients

2 Bananas (230g)

100ml Unsweetened Almond Milk (Alpo)

30ml Chocolate Caramel Sf Syrup (TRKG)

30ml Two chicks liquid egg white (1 egg white)

70g Natural Whey Vanilla Protein

95g Buckwheat Flour(Holland and Barratt)

25g Kaizen Living Cacao Powder

30g Sukrin Coconut Flour

10g MyProtein Lucuma Powder

1 tsp baking powder

Swirl: 45g tahini , 25g Beloved Date Nectar, 10ml White Chocolate Sf Syrup

5 pieces of Chocologic Dark Chocolate

Method

*Preheat an oven to 180 degrees

* Blend together the banana with the rest of the wet ingredients

* In a bowl mix together all the dry ingredients then add in the banana mixture

* Stir it all together to make a batter

* Pour into a lined baking tin

* To make the swirl sauce just mix together all the ingredients pour on top of the cake mixture and using a knife to create a swirl effect.

* Bake for 10-12 minutes

*Once baked turn onto wire rack to cool

*Cut into pieces, melt the chocolate then drizzle

#vickimptrecipe

Thank you

Vicki xxx

#healthybaking #proteintreats #glutenfree #cake #healthytreats #chocolate

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