Coconut Caramel Cake! #Cakeaday

Alright people! This will be short and sweet........sweet just like this cake!!

This cake is just small tweak to the original Brownie cake recipe, but achieves a huge flavor and texture difference!

What you will need!

1 Tin drained chick peas (250g)
25g Vanilla whey protein
20g Coconut flour
75ml Egg whites
100ml Unsweetened coconut milk
1 Tsp baking soda
1 Tbsp Waldens caramel dip (or similar)
1/2 Tspn cinnamon & dash of Peppermint essence
Liquid stevia/sweetener to taste

MACROS - 580 Calories - 22F/45C/43P

Method.

Step 1. Drain and rinse the chick peas. Combine all ingredients and mix with a spoon, add the chickpeas and blend using a stick mixer until smooth thick batter is achieved.

Step 2. Transfer to a oiled or lined 20cm cake tin. Bake at 160 degrees for 25-30min.

Step 3. Cool on a rack and either remove and serve or enjoy straight out of the tin!

I use 100g of 5% fat cream cheese and mix it with cocoa or waldens choc and use that as a topping!

Told you it would be quick and easy! Be sure to enjoy and feel free to request a recipe through Instagram!!