Chocolate Protein Bundt Cake
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 12
Calories: 218kcal
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
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.
Watch the recipe demo here!
Calories: 218kcal | Carbohydrates: 18g | Protein: 8g | Fat: 15g | Cholesterol: 21mg | Sodium: 102mg | Potassium: 51mg | Fiber: 3g | Sugar: 12g