Please note that this cake contains exchanges. It serves 12 and 1 Serving= 0.5g protein

– 125g butter softened
– 125g caster sugar
– 2 tsp Loprofin Egg Replacer
– 200ml Sno-Pro Milk Replacer
– 250g Loprofin Mix
– 25g cocoa powder* ( I used Green & Black’s organics which works out as 6 exchanges)
– 2 tsp baking powder
-1 tsp bicarbonate of soda
-1 tsp vanilla extract
-1 tsp instant espresso powder (I left this out)
– 1 carrot, grated
– 1 small apple, grated
– 1/2 mashed avocado (avocado is now classified as Free)
– 1/2 mashed banana

Method

1. Preheat the oven to 170 C
2. In a jug, mix the cocoa powder, espresso powder, mashed banana, avocado ad Sno-Pro Milk Replacer. Set to one side.
3. In a bowl, whisk together the butter, sugar and vanilla extract until light, fluffy and pale in colour.
4. Add in the Loprofin Mix, Loprofin Egg Replacer, baking powder, baking powder, bicarbonate of soda to the butter and sugar mix.
5. Gradually add the liquid mix that was set aside and gently combine.
6. Finally, add the grated carrot and apple and stir until you have a batter.
7. Bake in a 10 inch cake tin, or divide the batter into 12 muffins tins
8. Bake for 35-40 minutes until the cake springs back from the sides of the tin. Check the cake after 25 minutes as cooking time will depend on your oven.

*Check the protein content in the food label