Let’s be honest, we all love big bundts, and yes, we can not lie about that. Which is why we’re whipping up a Double Chocolate Protein Bundt Cake on National Cake Day! Treat yourself to the incredibly indulgent duo of deliciousness and protein using Quest Chocolate Milkshake Protein Powder.
Check out the full recipe below:
NUTRITIONAL INFO
DOUBLE CHOCOLATE PROTEIN BUNDT CAKE
Yields: 20 servings | Serving Size: One slice
Calories: 190 | Protein: 9g | Fat: 15g | Net Carb: 4g
Total Carb: 9g | Sugar: 1g
Ingredients
DOUBLE CHOCOLATE PROTEIN BUNDT CAKE
- 2 ½ cups almond flour
- ½ cup oat flour
- ½ cup zero calorie sweetener
- ⅓ cup unsweetened cocoa powder
- ⅓ cup special dark unsweetened cocoa powder
- 3 scoops Quest Chocolate Milkshake Protein Powder
- 2 tsp baking soda
- ½ tsp salt
- 1 tbsp vanilla extract
- 3 eggs, room temperature
- ⅓ cup vegetable oil
- 1 cup almond milk, room temperature
Glaze:
- ¼ cup sugar free chocolate chips
- ¼ cup heavy cream
Method
- Preheat the oven to 350 F and prepare a 10 cup bundt pan with non-stick spray (Baker’s Joy is best for bundt cakes).
- In a large mixing bowl, sift together all the dry cake ingredients and in another bowl, whisk together all the wet ingredients.
- Add the wet ingredients to the dry and stir until a batter comes together.
- Pour the batter into the pan and bake for 33-36 minutes and when you insert a toothpick into the center, it comes out clean.
- Let the bundt cake cool in the pan for 10 minutes before flipping it out onto a cooling rack. Let cool completely.
- Place the chocolate chips into a medium heat proof bowl and place the heavy cream into a second bowl.
- Microwave the heavy cream for 35-45 seconds and hot. Pour the hot heavy cream over the chocolate chips and let sit for 3 minutes before stirring smooth.
- Let the chocolate glaze cool for 2-3 minutes before pouring over the cake.
- Cut the cake into 20 pieces and serve.
