Rich Chocolate Protein Bundt Cake with a chocolate protein ganache – a great low fat, low sugar dessert for your next party! Gluten free option too.
Not kidding, I was SO scared to try this protein bundt cake recipe after hearing so much about how the cake just sticks to the pan, but I actually got it right on the first try! Did take some pointers on how to do this online though. So credit goes there. I put some notes below.
As for the actual recipe though? It’s super easy too and all clean ingredients!
Ingredients for Chocolate Protein Bundt Cake
This chocolate protein bundt cake recipe is made simple and healthy ingredients and 3 sources of chocolate – the protein powder, cocoa powder and chocolate syrup too!
Whole Wheat Pastry Flour To sub: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight, not cups.
Whey-Casein Chocolate Protein Powder needed for a high protein chocolate cake and also replace most of the sugar. I used Whey-Casein Chocolate protein powder from Quest Nutrition.
Whey Chocolate Protein Powder: Dymatize ISO 100 Chocolate Whey.
Unflavored Whey Protein Powder like this one from KOS Sub: ⅓ cup flour, but also reduce Yogurt to ½ cup
Unsweetened Cocoa Powder
1:1 Zero Calorie Sugar Substitute – I use Lakanto, to keep this recipe sugar-free; Sub: Regular confectioners sugar or coconut sugar (this won’t be sugar free though, and also higher in calories)
Sugar-freeChocolate Syrup: Like this one from Jordan’s Sub: Regular Hershey’s Chocolate Syrup
Water
Unsweetened Applesauce or mashed banana or pumpkin puree
Zero Calorie Powdered Sugar Substitute – I use Lakanto here as well (code HAYLSKITCHEN for a discount here)
Unsweetened Almond Milk
How to make the Perfect Chocolate Bundt Cake with Protein Powder
This chocolate bundt cake with protein powder is really super easy to make. Here’s what you need to do:
Preheat the oven to 350°F.
Heat a small saucepan on the stove, add in the water, applesauce, butter and cocoa powder. Whisk until it’s completely combined. Tip: Sieve the cocoa powder and flour so you don’t have any lumps!
Mix all dry ingredients in a large bowl – flour, chocolate protein powders, unflavored protein powder, sweetener, and baking soda.
Add butter-chocolate mixture into dry mix, whisk.
Add eggs, and mix again.
Add Greek yogurt, chocolate syrup and vanilla and fold to combine. Don’t over-mix the batter! Gently fold; over-mixing will make your poke cake dense because of the protein powder and wheat flour. Taste the batter and see if you need some extra sweetener. Use stevia powder to maintain the consistency of the batter and have healthy, sugar free chocolate bundt cake.
Brush inside of 12-cup bundt pan with oil, and dust with cocoa powder. This is to prevent the chocolate protein bundt cake from sticking to the pan. Do this just before pouring batter into pan to prevent oil from dripping to the bottom of the pan.
Pour batter into bundt pan and bake for 40 min.
Stop baking when tester/knife comes out just dry, but moist. Don’t over-bakethe cake or it will get tough.
Loosen edges of cake from pan using small spatula. Let cake cool in pan 5 minutes, then flip onto cooling rack to cool. (To prevent cake from stocking to pan).
Make Chocolate Ganache for the Chocolate Bundt Cake:
LET CAKE COOL BEFORE ADDING GANACHE or the frosting will melt.
Melt chocolate in intervals since it can burn when heating in the mircowave.
Whisk all ingredients to make ganache Use room-temperature milk so the mix doesn’t harden. Microwave ganache if it gets too thick.
Pour ganache over cake!
How to store Low Calorie Chocolate Bundt Cake:
Store this low calorie chocolate bundt cake in an airtight container on the countertop for a couple of hours or in the fridgefor upto 4 days.
For longer term, store healthy chocolat bundt cake slices individually wrapped in plastic wrap and then placed in freezer-safe zipper bags. Freezefor 2-3 months and thaw before eating.
Make Chocolate Mixture: Heat a small saucepan on the stove. Combine the water, applesauce, butter, and cocoa powder. Whisk until melted and smooth.
Mix Dry Ingredients: In a large bowl, whisk together the flour, chocolate protein powders, sweetener, and baking soda. Tip: Sieve the cocoa powder and flour first to ensure there are no lumps.
Combine: Pour the hot butter-chocolate mixture into the dry ingredients and whisk to combine. Add the eggs and mix well.
Add Wet Ingredients: Add the Greek yogurt, chocolate syrup, and vanilla extract. Gently fold to combine.
Important: Do not over-mix the batter! Over-mixing will make the cake dense because of the protein powder and wheat flour.
Taste Test: Taste the batter and add a little extra stevia powder if you prefer a sweeter cake.
Prepare Pan: Brush the inside of a 12-cup bundt pan with oil and dust with cocoa powder.
Tip: Do this just before pouring the batter to prevent the oil from dripping to the bottom of the pan.
Bake: Pour the batter into the prepared bundt pan. Bake for 40 minutes.
Doneness Check: The cake is done when a tester/knife comes out just dry, but still moist. Do not over-bake or the cake will get tough.
Cool: Loosen the edges of the cake from the pan using a small spatula. Let the cake cool in the pan for 5 minutes, then flip onto a cooling rack to cool completely.
Make Ganache: Ensure the cake is fully cooled before frosting. Melt the chocolate and coconut oil in the microwave in 20-second intervals (to prevent burning). Whisk in the protein powder, cocoa powder, powdered sweetener, and almond milk until smooth.
Tip: Use room-temperature milk so the chocolate doesn’t seize/harden. If the ganache is too thick, microwave it briefly for a few seconds.
Serve: Pour the warm ganache over the cooled cake and enjoy!
Leave a Reply