Have Your Cake & Eat It!

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Looking for a semi-healthy treat whilst cutting? We've found the perfect solution... SCI-MX fan, Stefos, has come up with a great chocolate cake recipe, without having to get the dreaded food guilts after eating a slice!

Ingredients:

IN A BOWL
75g SCI-MX WHEY PLUS RIPPEDCORE (Chocolate)
50g Self Raising Flour
25g Cocoa Powder
1tsp Baking Powder

IN A JUG
1 Whole Egg
1 Egg White
2tbsp Coconut Oil
150ml Almond Milk
40g Stevia

TOPPING
40g Almonds
20g Seed Mix
50g Peanut Butter (Sugar free)

EXTRAS
SCI-MX WHEY PLUS RIPPEDCORE (Chocolate)
Almond Milk

Method:

1. Pre-heat the oven to 160c. Sieve the bowl ingredients into a bowl.
2. Mix the jug ingredients together (in a jug).
3. Pour the jug mixture into the bowl and mix together.
4. Spoon the mixture into a small cake tin (add some coconut butter to the bottom of the tin so it doesn't stick) and place in the oven for 20 minutes until set and cracked at the top (test whether it's cooked by placing a knife into the cake and if it comes out clean it's ready).
5. Leave the cake to stand for 5 minutes then cover with peanut butter, nuts and seeds.
6. Mix some extra SCI-MX WHEY PLUS RIPPEDCORE powder with a some almond milk to make a thick sauce, then drizzle over the top of the cake.

"I hope you enjoy this as much as I did!" Stefos

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