Life's too short to say no to bundt cake, especially when it's protein packed. Fun fact- you may not know that bundt cakes are not a type of cake but rather a shape! Our Buff Chick Chef, JamaRR - @pancakegawd - has really outdone himself with this decadent dessert.
Gingerbread Bundt Cake
MACROS (per serving):
Makes 12 servings (8 slices)
1 scoop of Cinnamon Swirl Vegan Protein
9 tbsp vegan butter, room temperature
⅓ cup (67 g) sugar substitute
100 ml of molasses, unsulphured
57g of dairy free yogurt
2¼ cups (280 g) white whole wheat flour
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
1 teaspoon kosher salt
¾ cup (177 g) water, room temperature
SALTED CARAMEL BUTTERCREAM (optional):
1 stick of vegan butter
¼ cup of Swerve Confectioners or Powdered Sugar
1 tbsp of vanilla almond milk
2-3 tsp of salt
1 tbsp of caramel sauce
Preheat the oven to 325°F. Spray a 9.5-10 inch Bundt pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together the flour, vegan protein powder, baking soda, ginger, cinnamon, and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment or a food processor, cream butter and sugar until light and fluffy.
Add the molasses and dairy-free yogurt. Beat until smooth.
Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
Pour batter into the prepared baking dish. Bake for 45-50 minutes. The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool.
Slice into 10 slices and enjoy as is or top with salted caramel buttercream.
Salted Caramel Buttercream (optional):
Combine the butter, confectioner’s sugar, salt, and caramel sauce in the bowl of a stand mixer fitted with a paddle attachment or food processor.
Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes. In the food processor this may form a dough but that’s okay because the almond milk will smooth it out.
Adjust the consistency with almond milk as needed, 1 tbsp at a time (adjust the caramel and salt ratio as desired).
Spread the buttercream over the cooled gingerbread cake or use as a light spread for the cake slices.
Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to frost.
*Macros for this recipe do not include the salted caramel buttercream. *
If you whip up this delicious recipe, don't forget to post it on Instagram and tag us @buffchicksupplements!
Want to make this recipe with our protein? Shop yours below.