PROTEIN YUM: High Protein Chocolate Bundt Cake




1 scoop chocolate protein powder (PhD Pharma Whey HT+)

¼ cup cocoa powder

¼ cup zero-calorie sweetener

2 tablespoons coconut flour

½ teaspoon baking soda

¼ teaspoon salt

⅓ cup sugar-free chocolate chips

1 teaspoon coconut oil

¼ cup coconut or almond milk

3 eggs

2 tablespoons pumpkin purée



1 scoop vanilla protein powder

2-3 tablespoons milk of choice



  1. Preheat oven to 350° F.
  2. In a medium bowl, whisk together the chocolate protein powder, cocoa powder, sweetener, coconut flour, baking soda and salt.
  3. In a medium glass bowl, melt the chocolate chips and coconut oil in 20 second intervals until melted. Stir in the milk, eggs and pumpkin purée. Add the dry ingredients and mix until fully combined.
  4. Coat 5 mini bundt molds with cooking spray. Fill with batter ¾ full.
  5. Bake for 15-17 minutes or until an inserted toothpick comes out clean.


  1. Stir together the vanilla protein powder and milk together until smooth. Drizzle over bundt cakes, and serve.

Nutrition Fact

Serving Size: 1 Bundt Cake
Recipe Yields: 5

Prep Time: 5 min

Cook Time: 15 min

Total Time: 20 min

Calories 204
Total Fat 11g
Total Carbs 12g
Protein 15g

Erin Woodbury: Media Chef, Cookbook Author, Certified Nutrition Consultant, Blogger, Fitness Instructor, Mother of 3
Facebook: Living Lean with Erin
Instagram: @livingleanwitherin
Periscope & Twitter: @erincwoodbury
Recipes may vary depending upon ingredients and protein powders used. Some recipes might require slightly more or less liquid depending on your brands. Always adjust as needed.

About the Author

Protein Yum was born from a desire to help the modern athlete enjoy the foods they would normally have to miss out on while training. Whatever you fancy we can help you make it, through this site you will be able to browse our delicious menus, download our cook books or watch some of our video tutorials and cook along with our Protein Yum Chefs.
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