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Chocolate & Butterscotch Protein Angel Cakes

Chocolate & Butterscotch Protein Angel Cakes | A High Protein Sweet Treat

7th December 2015

This cheeky recipe is perfect for those moments where you fancy indulging but want to stick to your nutritionals. This Angel cake looks to good too be healthy but the Macros are surprisingly low and they taste divine.



1 tsp Vanilla Extract
1/2 tsp Xantham
Baking Powder
12g Cocoa
60ml Skimmed Milk
55g Self Raising Gluten Free Flour [Or Normal and don't use xantham]
1 scoop Chocolate Casein
1 Egg White [30ml Liquid Egg Whites]


40ml Water
40g Fat Free Greek Yogurt
1 Scoop Butterscotch Mousse


1. Preheat oven to 175 degrees C. In a mixing bowl, combine all the cake ingredients and mix to make smooth batter.

2. Place a large mounded TBSP of batter into the cupcake liners and bake for 12 minutes and cooked completely. Allow the cakes to cool.

3. Put aside whilst you prepare frosting. in a small bowl, combine greek yogurt with mousse and about 40ml of water until cream and resembling buttercream.

4. . Then cut a small circle out of the top of the cakes and cut this circle into two halves to make wings.

5. At this point, scoop a tsp of frosting mixture into the cupcakes. If you want to, at this stage you can sprinkle cacao nibs or grated chocolate onto the frosting before placing the two halves back on top.

6. Keep refrigerated.

Macros (per serving):

Protein - 14 g

Carbs - 10.1 g

Fats - 0.7 g

Calories - 78 kcal