Serves 16
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Calories per serve 201
Protein 6.3g
Carbs 23.2g
Fat 5.8g
Ingredients
1 cup self-raising flour
2/3 cup cacao powder
2 scoops (60g) True WPI 90 Rich Chocolate
1 tsp baking powder
½ tsp baking soda
½ tsp salt
140g lite butter, melted
3 egg whites
1 egg
1 cup castor sugar
3/4 cup almond milk
1 tsp vanilla extract
Icing
100g low-fat cream cheese
1 tsp lite butter
¼ cup icing sugar
1 tsp vanilla extract
Method
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Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper.
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Sift the flour and cacao powder into a bowl then add in the protein powder, baking powder, baking soda and salt then mix together.
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Into another bowl, add the butter, egg whites, egg, sugar, milk and vanilla extract. Whisk until combined.
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Place the wet ingredients into the dry and mix until smooth and no lumps are present. Be careful not to overmix.
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Pour batter into the baking tray and place into the oven to bake for 45-50 minutes or until a skewer when inserted comes out clean. Allow to cool.
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Whilst the cake is cooling, make the icing. Stir together the cream cheese, butter, icing sugar and vanilla in a microwave safe bowl then microwave for 20 seconds or until it becomes a pourable consistency.
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Drizzle this onto the cooled cake and serve.
