Panda Cake

Rated 3.5 stars by 13 users

Servings

Looking for ready-made Panda Cakes? Click here.

Standard Recipe

Makes 12 portions - each portion contains:

139 Calories / 11.8g Fat / 2.0g Carbohydrates / 3.1g Protein / 3.9g Fibre

As with all UK labels, the carb values above are already 'net carbs'.

Chocolate Cake

Makes 12 portions - each portion contains:

160 Calories / 13.6g Fat / 2.2g Carbohydrates / 4.1g Protein / 4.3g Fibre

As with all UK labels, the carb values above are already 'net carbs'.

Carrot Cake

Makes 12 portions - each portion contains:

177 Calories / 15.5g Fat / 3.2g Carbohydrates / 3.8g Protein / 4.2g Fibre

As with all UK labels, the carb values above are already 'net carbs'.

For lemon cake: Juice & Zest from 3 lemons
For chocolate cake: 45g Cocoa Powder + 50g Cream, Water or Milk (additional to the other wet ingredients)
For carrot cake: 140g Grated Carrots + 70g Chopped Pecans (add these to the mix after combining the wet & dry ingredients together)

Preheat the oven to 180°C.
Mix dry ingredients together in a large mixing bowl.
In a separate bowl, mix together the wet ingredients.
Once combined, pour the wet ingredients into the bowl of dry ingredients. Use a whisk to start combining them, then switch to a spatula as the mix thickens.
Once there are no more lumps in the mix, transfer it to a baking tin lined with greaseproof baking paper or individual silicone cupcake cases. We portioned this mix into a 7” cake tin and 8 small silicone cupcake cases.
Bake for 20-30 minutes until the cake is firm to touch.
Store cakes for up to 4 days in the fridge, or freeze.

June 16, 2023