A single serve recipe is always a winner. Perfect for when you want a sweet treat but you don't want a 2 tier, 16 slice cake lying around for a week. Not only is this carrot cake recipe ideal for a single serve, it is also made that touch bit healthier, without sugar, so we could even call it breakfast if you so desired!
I made this gluten free by opting for buckwheat flour, but feel free to sub for oat or regular flour if you prefer!
1/3 cup buckwheat flour (or oat flour)
1/2 cup grated carrot
1 tsp chia seeds
1/2 tsp baking powder
1/8 tsp ginger
1/4 tsp cinnamon
1 tbsp coconut yoghurt
3-4 tbsp soy milk
1 tbsp vanilla protein powder
2 tbsp coconut yoghurt
Preheat oven to 180C. Line a small ovenproof dish with baking paper.
Mix all cake ingredients into an oven proof dish until a thick batter forms.
Cook for approximately 15 minutes until a skewer comes out clean. Allow to cool before slicing in half and layering with protein frosting.
To make frosting, simply mix together yoghurt and protein powder until smooth.