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Caramel Latte Protein Cake

Posted by Nicole Frain in Recipes

Caramel Latte Protein Cake recipe from Bulk Nutrients
Caramel Latte Protein Cake recipe from Bulk Nutrients

Makes: 1 large cake (16 serves)Calories: 339Preparation time: 30 minutesCook time: 0 minutesTotal time: 30 minutes

Ingredients

For the base:

  • 1 cup raw almonds
  • 20 dried dates
  • 2 tablespoon coconut oil – melted
  • 2 tablespoon honey
  • 1/4 cup shredded coconut

For the chocolate layer:

  • 3 rows dark organic chocolate
  • 1 tablespoon coconut oil

For the caramel latte layer:

  • 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
  • 340g raw cashew nuts – soaked and drained
  • 1/4 cup no added sugar maple syrup
  • 1/4 cup coconut oil – melted
  • 2 teaspoons instant coffee – dissolved in 1 tablespoon boiling water
  • 1 can coconut cream – thick component
  • 1 teaspoon vanilla essence

Instructions

For the base:

  1. Line a full sized spring foam pan with baking paper.
  2. In a processor blend all base ingredients until combined but still chunky. Press into cake tin and set aside.

For the chocolate layer:

  1. Melt coconut oil and chocolate together and pour over base. Allow to set in the fridge.

For the caramel topping:

  1. Place everything into a processor and blend until well combined. This may take a while. Once done pour over the chocolate layer.
  2. Allow to set in the fridge overnight or for a minimum of two hours. Remove from cake tin by running a sharp and hot knife around the outside.
  3. Decorate with cacao nibs, coconut and chocolate.
  4. Store leftovers in the fridge.

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