Coconut and Acai Protein Cake


Serves 8


For the base:

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Chocolate

  • 65g almond meal

  • 1 teaspoon vanilla essence 

  • 60g rice malt syrup

  • 50g oats 

  • 10g seeds

  • 15g cocoa powder

  • 50g raw cashews

  • 75ml milk of choice - we used almond milk

For the topping

  • 1 scoop (30g) Bioflex Nutrition BioFurnace or Proflex in Vanilla

  • 200g frozen acai puree 

  • 200g raw cashews - soaked in water to soften

  • 300mls coconut cream

  • 40g coconut oil - melted

  • 2 teaspoons gelatin - dissolved in 20ml boiling water

  • 50g rice malt syrup

  • 1 teaspoon vanilla essence


  1. Line a cake tin with baking paper.

  2. To make the base: Place cashews and oats in a blender and pulse.

  3. Add all other ingredients and stir by hand.

  4. Press into the base of the cake tin.

  5. To make the topping: Place all topping ingredients in a processor and blend until smooth.

  6. Pour over the base.

  7. Place in fridge. Best left to set overnight.