You all loved the caramel mudcake, so I had to whip up a chocolate version too! 😋
- 6.2 oz (175g) coconut yogurt
- 3.5 oz (100g) Biscoff spread
- 2.6 oz (75g) coconut sugar
- 5.3 oz (150g) caramel sauce or maple syrup
- 2.5 oz (70g) gluten-free all-purpose flour
- 2.1 oz (60g) vegan caramel protein powder
- 1.4 oz (40g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3.5 oz (100g) dairy-free butter
- 1.4 oz (40g) Biscoff spread
- 1 oz (30g) sifted powdered sugar
- 0.7 oz (20g) vegan caramel protein powder
- Preheat the oven to 340°F and line a round cake tin with parchment paper.
- Mix the yogurt, Biscoff, sugar, and caramel sauce (or maple syrup) in a bowl until combined.
- Fold in the flour, protein powder, cocoa powder, baking powder, and baking soda until mixed.
- Pour the batter into the prepared tin, spreading it out evenly.
- Bake for 25-30 minutes or until golden, and a skewer comes out mostly clean. Allow it to cool.
- For the frosting, beat together the butter and Biscoff in a medium bowl.
- Add the sugar and protein powder, beat until smooth and fluffy.
- Spread the frosting on top of the cake, drizzle with extra caramel sauce, then slice and savor every bite! 🍰✨
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