Veggie or Fruit Protein Bundt Cake

Veggie or Fruit Protein Bundt Cake
Veggie or Fruit Protein Bundt Cake
  1. 200 g finely grated zucchini
  2. 200 g applesauce
  3. 1 Tbs coconut oil
  4. 1 1/2 tsp white or apple cider vinegar
  5. 1 1/2 tsp vanilla extract
  6. 100 g amaranth flour or any other favorite flour
  7. 120 g egg white protein powder or a protein blend or any other animal or vegan protein powder you like
  8. A pinch of salt
  9. 1/2 tsp cinnamon
  10. Your favorite sweetener, to taste – omit if protein powder is sweetened
  11. 1/16 tsp uncut stevia (optional)
  12. 60 g no-sugar chocolate chips or raisins (optional)
  13. 25 g pine nuts (optional)
  14. 1 packet of baking powder
  15. 1/2 tsp baking soda
  16. 200 g water
  1. Preheat your oven to 350 F and line an 8-inch square pan with parchment paper.
  2. In a mixing bowl, stir together all the ingredients. If you chose whey protein powder, you may need to use less water. Batter must be not too liquid.
  3. Pour into a silicone mold.
  4. Bake about 15-20 minutes in a 350° F oven or until a toothpick inserted into the center of the cake comes out clean.
  1. You can also frost the cake.
  2. The cake tastes sweeter and has a better texture the day after.
A Bodybuilder's Pantry
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