Name: Chocolate Protein Bundt Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup almond flour; 2/3 cup tapioca flour; 2 scoops Cellucor Molten Chocolate Whey Protein; 1/4 cup dark chocolate chips; 2 tbsp unsweetened dutched cocoa powder; 2 tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsweetened applesauce; 1/4 cup coconut oil (melted); 1 egg (beaten); 1 tsp vanilla extract; 1 cup coconut cream ((from one 15 oz can full fat coconut milk)); 2 tbsp honey; 1 tsp vanilla extract; Almond milk to reach desired consistency

Happy National Chocolate Cake Day! Food holidays are fun for bloggers but sometimes I wonder if other people love them as much as we do…it’s basically like Taco Tuesday on crack, right? Anyways, how’s this for a paleo*, gluten free, refined sugar free dessert? I will admit that as far as bundt cakes go, it’s not the most gorgeous one on the block…but only because I didn’t make it a mega whopper size bundt cake 😉

*Make sure that if you’re going for paleo, you use grass fed whey protein and dairy/soy free chocolate chips!

You can avoid any drippage of the coconut frosting by making sure your cake is completely cool before you frost (I get impatient, of course), and you can also “set” it in it’s prettiest form by waiting to frost it until just before serving. Stick it in the refrigerator for 15-20 minutes before serving for an even better set up.

Oh. My. Now that’s some pretty frosting. Don’t forget to check out my video for this recipe by heading over to my YouTube channel!

0 from 0 votes

Chocolate Protein Bundt Cake

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12

Calories per serving 218 kcal

Ingredients

1 cup almond flour
2/3 cup tapioca flour
2 scoops Cellucor Molten Chocolate Whey Protein
1/4 cup dark chocolate chips
2 tbsp unsweetened dutched cocoa powder
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsweetened applesauce
1/4 cup coconut oil melted
1 egg beaten
1 tsp vanilla extract

Coconut Frosting

1 cup coconut cream (from one 15 oz can full fat coconut milk)
2 tbsp honey
1 tsp vanilla extract
Almond milk to reach desired consistency

Instructions

Preheat oven to 350 degrees. Grease a bundt pan with coconut oil and set aside.
Mix dry cake ingredients, then add wet ingredients and mix until combined. Pour into bundt pan and spread evenly. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted in the cake comes out clean.
Whisk frosting ingredients until smooth. Refrigerate while cake cools.
Once cake has cooled, add frosting on top. Garnish with shaved chocolate if desired. Store cake in refrigerator.