CARAMEL MUDCAKE

INGREDIENTS

MUDCAKE

• 175g coconut yogurt
• 100g biscoff spread
• 75g coconut sugar
• 150g caramel sauce or maple syrup
• 120g GF plain flour
• 60g salted caramel protein powder
• 1tsp baking powder
• 1/2 baking soda

FROSTING

• 100g dairy-free butter
• 40g biscoff spread
• 30g pure icing sugar, sifted
• 20g salted caramel protein powder

METHOD

1. Preheat oven to 165°C and grease and round cake tin with baking paper
2. Add the yoghurt, biscoff, sugar and caramel sauce (or maple syrup). whisk to combine.
3. Add the flour, protein powder, baking powder, baking soda and fold until combined.
4. Pour the batter into the prepared tin and spread out evenly
5. Place into the oven to bake for 30 or until golden and a skewer comes out mostly clean. set aside to cool.
6. To make the frosting add the butter and biscoff to a medium bowl. beat together until combined using a handheld beater.
7. Add the sugar and protein powder and beat again until smooth and fluffy
8. Spread the frosting on top of the cake, drizzle with some extra caramel sauce then slice and enjoy!

This recipe was prepared and brought to you by the talented chef  @mainlymonica

A bakery near me