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Protein Christmas Holly Cakes

Protein Christmas Holly Cakes

Paige Modeste

These stunning Protein Christmas Holly Cakes are smothered in lip smacking-ly delicious salted caramel icing!

By Paige Modeste


Ingredients

  • 1/4 cup oat flour
  • 1/4 cup almond flour
  • 1/4 cup almond milk
  • 1 scoop vanilla whey
  • 2 mashed medium bananas
  • 1/3 cup coconut sugar
  • 2 tsp baking powder
  • 1 tbsp salted caramel extract
  • 60ml egg white
  • 1 egg
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 125g mixed raisins, sultanas, berries and citrus peel
  • Handful of desiccated coconut
  • Christmas decorations

For The Icing

  • 60ml egg white
  • 2tbsp water
  • 1/4 agave syrup
  • 1/2 cup zero calorie icing sugar
  • 1 tsp salted caramel extract

Nutrition

  • Calories: 310kcal
  • Protein: 9g
  • Carbs: 54g
  • Fats: 6g
  • Fibre: 4g

Nutritional comparison

Compare Paige's Recipe Standard Recipe Difference
Calories 310 1064 -754
Protein 9g 10g -1g
Carbs 54g 191g -137g
Fat 6g 34g -28g
Fibre 4g 3g +1g

Method:


  1. Preheat oven to 170degrees and line your cake tin with Lucy Bee Coconut Oil.
  2. Thoroughly mix all of your cake mixture until you get a smooth texture.
  3. Bake in the oven for 30 minutes.
  4. Whisk your egg whites in a bowl (at room temperature) until it is thick and white.
  5. Mix all of the remaining icing ingredients in a saucepan and bring to the boil.
  6. Once syrup is piping hot, slowly pour the mixture into the bowl of egg whites and whisk some more.
  7. Spread your salted caramel icing evenly onto your Christmas cake... then using a circular cutter, cut out your individual cakes.
  8. Sprinkle on your desiccated coconut and your Christmas decorations.
Just £3.19

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