This chocolate chip protein bundt cake has been in the works for a while and I am super excited to finally post it! It took a few tries to perfect it, but I finally nailed it and it is time to share with you all.
Chocolate Chip Protein Bundt Cake
The chocolate chip bundt cake
There are basically two separate parts to this recipe, the cake and then the frosting. For the cake we keep it super low calorie, but still moist and packed with protein by using some key ingredients
- Macro Supps ONE Protein (key for protein baked goods!!!!)
- PLEASE do NOT use a regular whey protein powder. It will NOT work. It will not bake the same as a whey + casein blend like Macro Supps ONE Protein.
- Greek yogurt
- Egg whites
- Coconut flour
- Swerve sweetener
- This is a sugar free sweetener that measures 1:1 with sugar and tastes and bakes like sugar. Be careful substituting it unless it is with another sweetener that measures 1:1 with sugar.
Chocolate protein frosting
To me, this chocolate protein frosting is what sets the cake over the top. And, it is super versatile. You could put it on top of brownies, other cakes, or even spread it on toast or rice cakes!
It is super easy to make with just a few key ingredients
It makes a super creamy, low calorie protein frosting that you will love!
And one last time, I can’t recommend Macro Supps ONE Protein enough for all of my recipes I make on here. Of course, it is my own brand, but I made this protein specifically to be amazing for cooking and to be super versatile!
Check out all the amazing reviews from people👇
Let me know what you guys think of the recipe! I loved it and I know you will too!!!
PrintChocolate Chip Protein Bundt Cake
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 8 slices
- Diet: Low Calorie
Description
The perfect chocolate chip protein bundt cake topped with creamy chocolate protein frosting!
Ingredients
Chocolate Chip Bundt Cake
1 ¼ cups (150g) all purpose flour
2 scoops (68g) Macro Supps ONE Protein, vanilla ice cream
⅔ cup (70g) coconut flour
⅔ cup (150g) Swerve granular sweetener*
¼ tsp salt
1 tsp baking soda
⅔ cup (150g) plain, nonfat Greek yogurt
1 cup (240g) unsweetened applesauce
½ cup unsweetened almond milk
1 cup (250g) liquid egg whites
1 tsp vanilla extract
¼ cup (60g) chocolate chips
Optional Chocolate Frosting
¼ cup dark chocolate chips, melted
¼ cup unsweetened almond milk (or preferred milk, NOT water)
1 scoop (34g) Macro Supps ONE Protein, chocolate brownie
Pinch salt
Instructions
- Preheat the oven to 350F. Add all dry ingredients (flour, protein, coconut four, sweetener, salt, and baking soda) to a large bowl. Mix.
- Add wet ingredients (Greek yogurt, applesauce, egg whites, and vanilla extract) to dry. Gently stir together until a smooth batter is formed. Add chocolate chips and fold into batter.
- Spray bundt cake pan with nonstick spray. Pour batter into pan and bake at 350F for 30 minutes or until toothpick comes out clean. Check at 25 minutes to ensure that you don’t overbake.
- Once baked, let cool. Make chocolate protein frosting by melting chocolate chips in a microwave safe bowl. Add almond milk and mix until smooth. Next, add chocolate protein powder and sea salt. Mix again until a smooth, thick frosting is formed.
- Spread frosting over top of bundt cake. Cut into 8 slices and enjoy!
Notes
*Swerve is a sugar free sweetener that measures 1:1 with sugar and also tastes / bakes like sugar. You can substitute it for sugar or another sweetener that measures 1:1 with sugar.
- Category: dessert
- Method: baking
Nutrition
- Serving Size: 1 slice (with frosting)
- Calories: 260
- Fat: 6
- Carbohydrates: 33
- Protein: 17
Keywords: chocolate chip protein bundt cake
And, if you liked this one you must check out a few of my other favorites!
Birthday Cake Cookie Dough Protein Bars and S’mores Protein Cake Bars