Protein-Packed Bundt Cake
February 27, 2022
Serves: Serves 18
About this Recipe
Nothing bundt protein here. 👀 Hide 21g of our organic and plant-based protein powder in just about any recipe.
Ingredients
- 2 scoops Orgain Organic Plant-Based Protein Powder - Vanilla
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup reduced-fat buttermilk
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 2/3 cup unsweetened cocoa powder
- 1/2 cup 1% low-fat milk
Instructions
- Preheat oven to 350 F. Grease and flour a 12 cup budnt pan. Set aside.
- Beat together butter and sugar until well-combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and buttermilk, then add cake flour, baking powder, protein powder, and salt.
- Stir on low until everything is incorporated.
- Scoop out 2 1/2 cups of batter and place in separate bowl.
- Stir cocoa powder and milk into 2 1/2 cups of spare butter.
- Using a 1/4 cup measuring cup, drop one scoop of plain batter into budnt pan.
- Using a separate scoop, add 1/4 cup of the chocolate batter to the plain batter.
- Continue to alternate between batters until both are gone.
- Give the pan a couple taps to level out the batter but DO NOT stir.
- Bake for 50-60 mintues, until toothpick inserted into the center comes out clean.
- Cool cake in pan for 15 minutes.
- Invert cake onto a wire rack and let it cool completely.
- To make a glaze, place almond butter, cocoa powder, oat milk, and maple syrup into a blender.
- Blend on high and drizzle onto cooled cake.