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Essential Takeaways
This healthy take on a classic bundt cake is the perfect way to finish off a meal.
If you don't have garbanzo & fava flour, quinoa or whole wheat flour are great alternatives.
Prep Time:
15
minutes
minutes
Cook Time:
5
hours
hours
35
minutes
minutes
Yield:
6
Toasted Coconut Bundt Cake
Ingredients
Batter
¾
cup
gluten-free 1:1 baking mix
¾
cup
Solgar® Grass Fed Whey to Go® chocolate protein powder
¼
cup
garbanzo & fava flour
⅔
cup
unrefined granulated sugar
½
cup
cocoa powder
1
tsp
xanthan gum
¼
tsp
baking soda
¼
tsp
salt
½
cup
oil
¼
cup
apple sauce
1 ⅓
cup
hot water
Icing
1
cup
powdered sugar
1
tsp
vanilla extract
1-2
tbsp
hot water
Coconut Topping
1
cup
unsweetened shredded coconut
Instructions
Preheat the oven to 325 degrees. Lightly grease 6 cup bundt pan (for 6 small bundts).
Combine all dry batter ingredients and mix well.
Add batter wet ingredients and mix for 3 minutes.
Pour and spread batter evenly into each bundt, bake for about 35 minutes, or until done
Let cool completely, and then remove from pan. In a separate bowl combine all icing ingredients and mix well until smooth, set aside.
Place shredded coconut evenly onto a lightly greased baking sheet. Bake for 5 to 10 minutes at 325 degrees until flakes are lightly toasted.
Add icing to each cake and sprinkle toasted coconut on top.