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Easter Egg Choccy Cake

Easter Egg Choccy Cake

Makes: 12 servesCalories: 151Difficulty Level: ModeratePreparation time: 15 minutesCook time: 25 minutesTotal time: 40 minutes



  • 40g Bulk Nutrients WPI in Chocolate
  • 45g Bulk Nutrients Earth Protein in Chocolate
  • 75g Self-raising flour
  • 75g Egg whites
  • 15g Light butter (25%)
  • 250g Yogurt
  • 60ml Skim milk
  • 5g Natvia sweetener
  • 10g Baking powder
  • 5g Baking soda

Ganache Icing

  • 40g Milk chocolate
  • 30ml Plant milk
  • 150g Cut up mini Easter eggs



  1. Step 1: Whisk egg whites in a bowl, stir in yogurt, melted butter and yogurt.
  2. Step 2: Mix in protein powder, flour, baking soda, baking powder and sweetener.
  3. Step 3: Pour the mixture into a lined baking tin.
  4. Step 4: Bake for 20 - 25 mins at 180 degrees.
  5. Step 5: Allow cooling before icing.

Ganache Icing

  1. Step 1: Warm milk until it starts to bubble.
  2. Step 2: Add finely cut up chocolate and whisk until thickens.
  3. Step 3: Pour over cooled cake and freeze until just firm.
  4. Step 4: Cut up mini eggs and place them on top of the cake.


Average Quantity Per Serving
Energy (kJ)631
Protein (g)9
Fat (g)6.2
Carbohydrates (g)14.8

Featured Products

Bulk Nutrients' Whey Protein Isolate WPI is ultra high in protein and is sourced from grass fed cows
6348 reviews
Bulk Nutrients' Earth Protein our most popular plant based protein available in eight great flavours
2259 reviews
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