60g usnsa blue whey protein powder
50g oat flour
2 tsp instant @nescafesa coffee
1 tsp baking powder
½ tsp baking soda
Pinch of salt
Sweetener of choice (I used ¼ cup erythritol)
10g peanut butter
85ml water (I’m sure milk will work just as well)
½ tsp apple cider vinegar (or lemon juice)
Mix all the dry ingredients in one bowl. Blend all the wet ingredients in a blender and pour onto the dry mixture. Whisk it all together until well combined. Pour batter into a greased cake tin (small enough to fit in your airfryer, but deep enough as the cake still needs to rise a bit as it bakes). Set the airfryer on 180 degrees Celsius and bake for 15 minutes. Let the cake fully cool down before frosting.
Frosting: Mix together some plain fat free cottage cheese, sweetener, vanilla essence and a teaspoon or two sugar free pudding or @usnsa chocolate casein protein.