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Let’s be honest, we all love big Bundts, and yes, we can’t deny it. That’s why on National Cake Day we’re making a Double Chocolate Protein Gugelhupf! Indulge in the incredibly indulgent duo of deliciousness and protein with Quest Chocolate Milkshake Protein Powder.
Check out the full recipe below:
Nutrition Facts
DOUBLE CHOCOLATE PROTEIN BUNDT CAKE
Yields: 20 servings | Serving Size: One Slice
Calories: 190 | Protein: 9g | Fat: 15g | Net Carbs: 4g
Total Carbs: 9g | Sugar: 1g
Ingredients
DOUBLE CHOCOLATE PROTEIN BUNDT CAKE
- 2 ½ cups almond flour
- ½ cup oat flour
- ½ cup calorie-free sweetener
- ⅓ cup unsweetened cocoa powder
- ⅓ cup special dark unsweetened cocoa powder
- 3 scoops Quest Chocolate Milkshake Protein Powder
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla extract
- 3 eggs, room temperature
- ⅓ cup vegetable oil
- 1 cup almond milk, room temperature
Frosting:
- 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).
- Sift all dry cake ingredients in a large mixing bowl and mix all wet ingredients in another bowl.
- Add the wet ingredients to the dry and mix until a batter forms.
- Pour the batter into the pan and bake for 33–36 minutes. A toothpick inserted into the center should come out clean.
- Allow Bundt cake to cool in the pan for 10 minutes before turning it out onto a cooling rack. Let cool completely.
- Place chocolate chips in a heat-resistant bowl and pour the cream into a second bowl.
- Heat the cream in the microwave for 35–45 seconds. Pour the hot cream over the chocolate chips and let it sit for 3 minutes before stirring until smooth.
- Let the chocolate frosting cool for 2-3 minutes before pouring it over the cake.
- Cut the cake into 20 pieces and serve.