How to prepare the moistest bundt cake? Today, we embarked on preparing this fruity delight, which won us over after the first bite. We added banana and milk to the batter, so there’s no risk of it being too dry and hard to eat. However, it also contains protein powder and blueberries, which, besides the great taste, help create a beautiful texture as well.
Ingredients:
- 125 g wholemeal spelt flour
- 125 g plain flour
- 150 ml low-fat milk
- 90 g banana
- 80 g xylitol
- 40 ml oil (we used rapeseed oil)
- 30 g vanilla protein powder
- 20 g freeze-dried blueberries
- 12 g baking powder
- 3 eggs
- cooking spray for greasing the mould
Ingredients for the garnish:
- 40 g dark chocolate
- 40 g low-fat milk
- 10 g freeze-dried blueberries
- 10 g orange zest
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Method:
In a bowl, mix together the flours, protein powder, baking powder, and xylitol.
Then, add oil, milk, mashed banana, and eggs to the dry mixture.
Thoroughly mix everything together, and finally, fold in the freeze-dried blueberries.
Take a cake mould and spray it with cooking spray to prevent the batter from sticking. Preheat the oven to 160°C and bake for 30 minutes. Then, increase the temperature to 180°C and bake for another 20 minutes. Once the cake is done (test with a skewer; the batter shouldn’t stick to it), melt the chocolate with milk (either in the microwave or using a double boiler and a silicone bag) and pour it over the cake. Decorate with freeze-dried blueberries and grated orange zest, then let it cool. Once cooled, serve and enjoy!
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Nutritional Values | 1 piece (12 pieces total) |
|---|---|
| Energy value | 181 kcal |
| Protein | 7 g |
| Carbohydrates | 21 g |
| Fats | 7 g |
| Fibre | 3 g |
This moist bundt cake can be a great addition to your breakfast; just add some quark, Greek yoghurt, or popular nut butter. It’s also great as a quick snack.
Feel free to share your creations with us on social media using the hashtag #gymbeamcom.
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