Let’s be honest, we all love big packs and yes, we can’t lie about that. That’s why we’re making a double chocolate protein cake on National Cake Day! Enjoy the incredibly indulgent duo of deliciousness and protein using Quest Chocolate Shake Protein Powder.
Check out the full recipe below:
NUTRITIONAL INFORMATION
DOUBLE CHOCOLATE PROTEIN BUNDT
Performances: 20 servings | Portion size: A slice
Calories: 190 | Protein: 9g | Fat: 15g | Net Carbs: 4g
Total carbohydrates: 9g | Sugar: 1g
Ingredients
DOUBLE CHOCOLATE PROTEIN BUNDT
- 2 ½ cups almond flour
- ½ cup oat flour
- ½ cup no-calorie sweetener
- ⅓ cup unsweetened cocoa powder
- ⅓ cup unsweetened special dark cocoa powder
- 3 tablespoons Quest Chocolate Shake Protein Powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 tablespoon 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 oven to 350 F and prepare a 10-cup pan with nonstick spray (Baker’s Joy is best for sponge cakes).
- In a large 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 dough forms.
- Pour the dough into the mold and bake for 33-36 minutes and when you insert a toothpick into the center, it comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Let cool completely.
- Place the chocolate chips in a medium heatproof bowl and place the heavy cream in a second bowl.
- Microwave heavy cream for 35-45 seconds and heat through. Pour the hot heavy cream over the chocolate chips and let sit for 3 minutes before stirring gently.
- Let the chocolate glaze cool for 2-3 minutes before pouring it over the cake.
- Cut the cake into 20 pieces and serve.
