Mini Chocolate Protein Cakes - Unbelievable Easy, Healthy Bundts!
Prep Time10mins
Cook Time10mins
Total Time20mins
Servings: 28mini cakes
Calories: 23kcal
Course: Dessert, Post-Workout
Cuisine: American
Just unbelievably soft and moist Mini Chocolate Protein Cakes with a load of protein powder, and no oil, sugar, milk or eggs! This healthy protein mini bundt cake recipe is gluten free, sugar free and Vegan too!
Ingredients
½cup1:1 Gluten Free Baking Flour, 60g, see post for sub
½cupChocolate Protein Powder (Whey), 45g, about 1½ scoops
⅓cupChocolate Protein Powder (Whey-caesin), 30g, about 1 scoops
¼cupUnsweetened Cocoa Powder, or Cacao Powder, 20g
3TbspZero Calorie 1:1 Sugar Replacement, 36g
1tspBaking Soda
¾cupHot Water, 180ml
½cupUnsweetened Applesauce, 120g
½TbspMelted Butter, 7g
2tspLemon Juice
Instructions
Preheat oven to 350°F and oil spray a 28-cavity mini cake pan.
In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan cavities, dividing equally.Batter should be ¾ way to the top (it will overflow if too much).Don’t let the batter sit out.
Bake for 10 minutes.Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Notes
Recipe adapted from Kelly (@eattherainbow_za on Instagram).
Nutrition details are calculated using products recommended below and does not include mix ins.
See post for alternate ingredients, tips and storage options.