CAKE FOR BREAKFAST! Yes please! This incredible breakfast cake has our Peanut Nougat Bars baked into it! YUM...
Sharing chocolate fudge breakfast cake with peanut butter frozen yogurt!! From the extremely talented @beckbitesback ✌️
❤️For big batch (enough to share!)
4 heaped tbsp cocoa
4 heaped tbsp coconut sugar
4 tbsp @manilife_ smooth pb
4 tbsp vanilla protein
4 tbsp oat flour
4 tbsp almond flour
2 tbsp syrup of choice (or 12 flavdrops)
1 tsp coffee
1 tsp bicarb
Pinch salt
Vanilla
Salt
250ml hot water
2 @nushfoods chocolate fudge pots
1 @ohmychocuk Pb nougat bar
The ice cream…
3 tbsp vegan yogurt (frozen)
1 tbsp deep roast smooth pb
8 flavdrops
1. If you want your pb yogurt to be frozen, the night before, put 3 tbsp yogurt in a bowl lined with parchment and leave to freeze (could do this 3-4 hours before).
2. In the morning, preheat the oven to 190.
3. Take your yogurt out the freezer and set aside so it warms up slightly.
4. mix all the dry cake ingredients together in a large mixing bowl.
5. In a measuring jug, measure the boiling water, then add the cocoa and coffee and mix until dissolved.
6. Slowly incorporate the cocoa water into the dry mix, until all combined and the mix looks like a wet cake batter.
7. Mix in the peanut butter and syrup, along with the vanilla and transfer the mix into an oven safe dish.
8. Add 1 tbsp at a time of the nush pots in random places over the top, then swirl through the cake.
9. Roughly chop the oh my choc pb nougat and scatter over the top.
10. Bake for 10-15 mins at 190 and take out when the edges are cooked but the middle is still slightly gooey.
11. Add your yogurt to a blender (ideally a magimix) and add 1 tbsp peanut butter and sweetener to taste.
12. Blend until smooth, then put on top of the ‘cake’ and serve.
