Biscoff breakfast cake

This was absolutely incredible. The fluffiest cake, which you would not even know was breakfasty. Whey protein powder is pretty essential in this - the link to the one I use is here.

I am the CEO of hiding oats in just about anything. Put this on a yogurt bowl, or eat it as it is.

Recipe, makes 6 slices;

THE CAKE:
8 tbsp oat flour
60g vanilla whey/ Biscoff whey protein powder
4 tbsp biscoff, melted
1 tsp sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp yogurt
250ml milk

THE ICING:
2 tbsp cream cheese
2 tbsp biscoff
Enough milk to be drizzlable

Method

1. If you don’t have oat flour, blend 3 cups of oats in a blender until they look like flour

2. Measure out the oats (in tbsp) into a large microwave safe bowl, then add the rest of the dry ingredients and mix well

3. Melt the biscoff for the cake in the microwave for about 45 secs

4. Add the milk, yogurt and biscoff to the mix and mix well - the mix should look like a wet cake batter, so adjust (add more oat flour or milk if needed)

5. Rest for a few minutes, then put in the microwave at 1000W for 5-6 mins or until cooked

6. Rest for another few minutes, then carefully tip out onto a plate

7. Mix the cream cheese and biscoff together well- I use a mini whisk until they are combined

8. Add the milk one bit at a time, until a smooth icing consistency forms.

9. Pour the icing over the ‘cake’, top with a crumbled lotus biscuit and serve immediately or keep in the fridge for up to 5 days in a container

Notes + Variations:

You could make this with Nutella instead for a Nutella breakfast cake - I’m not sure why I’ve not done this yet.