Coffee Protein Cake With Protein Frosting Recipe

Directions

• Preheat oven to 180C (350F). Line and grease two 7 inch loose bottom round cake tins; grease both the bottom and sides with coconut oil.
• Beat together coconut oil, vanilla, and stevia for a couple of minutes until smooth using an electric whisk.
• Add one egg at a time, whisking in between to incorporate.
• Add cooled coffee and coffee extract to the wet ingredients and whisk to combine.
• Mix together almond meal, whey protein, coconut flour and baking powder in another bowl.
• Add dry to wet and fold to combine. Quickly transfer to the cake tin. The mixture may firm up quite quickly but don’t worry it will still be beautifully light. Coconut flour is magical stuff!
• Spread evenly using the back of a spoon and bake in the preheated oven for 20 minutes; until a tooth pick comes out clean.
• Leave to cool in the tins on a baking tray while you prepare the cream frosting. Beat together all ingredients until smooth. Place in the fridge for a couple of hours.
• Gently remove cakes from tins peeling back the baking paper from each base.
• Spread half of the cream over one layer, place second tier on top and spread cream over the top. Garnish with grated 100% cacao or dark chocolate and chopped walnuts if desired.