Home Ernährung Doppelter Schokoladen-Protein-Gugelhupf

Doppelter Schokoladen-Protein-Gugelhupf

von NFI Redaktion

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


Yields: 20 servings | Serving Size: One Slice

Calories: 190 | Protein: 9g | Fat: 15g | Net Carbs: 4g

Total Carbs: 9g | Sugar: 1g



  • 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


  • ¼ cup sugar-free chocolate chips
  • ¼ cup heavy cream


  1. 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).
  2. Sift all dry cake ingredients in a large mixing bowl and mix all wet ingredients in another bowl.
  3. Add the wet ingredients to the dry and mix until a batter forms.
  4. Pour the batter into the pan and bake for 33–36 minutes. A toothpick inserted into the center should come out clean.
  5. Allow Bundt cake to cool in the pan for 10 minutes before turning it out onto a cooling rack. Let cool completely.
  6. Place chocolate chips in a heat-resistant bowl and pour the cream into a second bowl.
  7. 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.
  8. Let the chocolate frosting cool for 2-3 minutes before pouring it over the cake.
  9. Cut the cake into 20 pieces and serve.

Related Posts

Adblock Detected

Please support us by disabling your AdBlocker extension from your browsers for our website.