Chocolate Christmas Cake with Vanilla Protein Icing

Ingredients:

For the cake

65g vegetable oil

220g almond milk (or any dairy-free milk)

20g honey

For the icing:

1 scoop vanilla flavoured protein powder

1 tbsp your choice of sweetener

For the toppings:

Red currants

Bronze crunch (small chocolate bits from Tesco)

Method:

1. Spray a silicone Fluted Cake Mould with spray oil.

2. Follow the instructions on the packet and then pour the mixture into the mould.

3. Bake at 170°C for 35 minutes and once ready leave to cool completely on a wire rack.

4. In a bowl add the protein powder and sugar replacement. Mix a tbsp of water at a time until a paste forms.

5. Pour your vanilla protein icing generously over the cake and add the berries and chocolate bits (Or any other toppings you would like)

Enjoy!!

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