Gingerbread Cookie Dough Cake
Makes: 8Calories: 282Difficulty Level: EasyPreparation time: 10 minutesCook time: 25 minutesTotal time: 35 minutes
Ingredients
Cake:
- 50g Limited Edition Earth Protein in Gingerbread (or use Salted Caramel Earth or WPC)
- 150g chickpea flour
- 130g plain flour
- 70g sweetener
- 70g Biscoff spread
- 1tsp each of cinnamon & ground ginger
- 1/2tsp each nutmeg & cloves
- splash of vanilla
- 250-300ml sugar-free ginger beer
- 50g uncrystallised ginger pieces
Frosting:
- 150g light cream cheese
- 35g sweetener
- ground ginger to taste
Top:
- 30g gingernut biscuits, broken into pieces
Instructions
- Step 1: Preheat oven to 180C.
- Step 2: Combine the cake ingredients in a large bowl. I like to put the ginger beer in last to see everything fizz!
- Step 3: Pour into a large loaf tin lined with baking paper. Bake for 20-25mins (you want it left slightly undercooked).
- Step 4: Mix together the frosting ingredients, then spread on top of cooled cake. Decorate with broken gingernut biscuits and cut into 8 to serve.
Nutrition
| GINGERBREAD COOKIE DOUGH CAKE NUTRITION PANEL | ||
|---|---|---|
| Avg Qty Per Serving (per serve when cut into 8) | ||
| Energy (kj) | 1,180 | |
| Protein (g) | 13.6 | |
| Fat (g) | 8.6 | |
| Carbohydrates (g) | 37.6 | |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
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