Mocha Bundt Cake

This is the first protein bundt cake I have ever made, and I was absolutely shocked it cooked as well as it did. I imagined it burning and sticking to the pan, and completely crumbling apart, luckily that did not happen. However, I did use a non stick pan and sprayed it with non-stick cooking spray before I baked it.

Using this recipe, I made a couple modifications. I didn't have coconut flour on hand, so I swapped fava (garbanzo) bean flour. I also used Javapro protein powder, almond extract (instead of vanilla extract), and stevia (instead of coconut sugar). I added a tbsp of sliced almonds into the batter to add a little crunch, and the cake tasted amazing! 

The result (below) is not so pretty, but your tastebuds will thank you. I think I should have either baked it in a regular cake pan and iced it, or left it as a bundt cake and skipped the icing. 

It looks nice out of the mold...

I clearly need to work on my presentation.

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