Double Chocolate Protein Bundt Cake

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:



Performances: 20 servings | Portion size: A slice

Calories: 190 | Protein: 9g | Fat: 15g | Net Carbs: 4g

Total carbohydrates: 9g | Sugar: 1g



  • 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


  • ¼ cup sugar-free chocolate chips
  • ¼ cup heavy cream


  1. Preheat oven to 350 F and prepare a 10-cup pan with nonstick spray (Baker’s Joy is best for sponge cakes).
  2. In a large bowl, sift together all the dry cake ingredients and in another bowl, whisk together all the wet ingredients.
  3. Add the wet ingredients to the dry and stir until a dough forms.
  4. 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.
  5. Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Let cool completely.
  6. Place the chocolate chips in a medium heatproof bowl and place the heavy cream in a second bowl.
  7. 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.
  8. Let the chocolate glaze cool for 2-3 minutes before pouring it over the cake.
  9. Cut the cake into 20 pieces and serve.

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