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Let’s be sincere, all of us love massive bundts, and sure, we cannot lie about that. Which is why we’re whipping up a Double Chocolate Protein Bundt Cake on National Cake Day! Treat your self to the extremely indulgent duo of deliciousness and protein utilizing Quest Chocolate Milkshake Protein Powder.
Check out the total recipe beneath:
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 particular darkish 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 put together a ten cup bundt pan with non-stick spray (Baker’s Joy is finest for bundt truffles).
- In a big mixing bowl, sift collectively all of the dry cake elements and in one other bowl, whisk collectively all of the moist elements.
- Add the moist elements to the dry and stir till a batter comes collectively.
- Pour the batter into the pan and bake for 33-36 minutes and once you insert a toothpick into the middle, it comes out clear.
- Let the bundt cake cool within the pan for 10 minutes earlier than flipping it out onto a cooling rack. Let cool utterly.
- Place the chocolate chips right into a medium warmth proof bowl and place the heavy cream right into a second bowl.
- Microwave the heavy cream for 35-45 seconds and sizzling. Pour the recent heavy cream over the chocolate chips and let sit for 3 minutes earlier than stirring easy.
- Let the chocolate glaze cool for 2-3 minutes earlier than pouring over the cake.
- Cut the cake into 20 items and serve.