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–+ servings

Chocolate Raspberry Bundt Cake (High Protein)

This Chocolate Raspberry Bundt Cake is rich, deeply chocolatey, and perfectly balanced with tart raspberries and a silky ganache. A high-protein, gluten-free dessert that feels indulgent, beautiful, and easy enough to bake anytime a celebration calls.
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Servings: 12 slices
Author: Teri-Ann Carty
Prep Time: 15 minutes
Rest Time: 1 hour
Total Time: 2 hours

Equipment

  • mixing bowl, whisk, oven, spatula, offset spatula, ice cream scoop
  • bundt pan

Ingredients

  • 2 eggs
  • ½ cup yogurt*
  • ½ cup olive oil
  • ¼ cup sugar
  • 2 bananas mashed and very ripe
  • 1 tsp vanilla
  • ½ tsp salt
  • 1¾ cup gluten free flour blend
  • 1 cup almond flour
  • ¼ cup chocolate protein powder
  • ½ cup black cacao powder
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup cream or milk
  • 1 cup frozen raspberries
  • ½ cup chocolate chips

Ganache Ingredients

  • 100 gr dark raspberry chocolate* chopped
  • ½ cup heavy cream
  • fresh raspberries
US Customary - Metric

Instructions

  • Preheat oven to 350. Grease the inside of the bundt pan with nonstick spray.
  • Add ripe bananas to a large mixing bowl and mash. Add sugar and oil and whisk to combine.
  • Add eggs and whisk well.
  • Add yogurt and vanilla and whisk until smooth.
  • Add dry ingredients. Use a spatula to mix until no dry ingredients remain.
  • Add cream or milk to the batter to thin it out until well combined. Batter should be smooth and glossy.
  • Add raspberries and chocolate chips and mix until combined.
  • Use an ice cream scoop to divide batter evenly into the prepared bundt pan. Smooth out the top using an offset spatula.
  • Place in the oven to bake for 45-50 minutes. Use a long skewer to check if it's fully baked through. Be careful not to over bake it, or it could become dry.
  • Let the bundt rest for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
  • Once the cake has cooled, add dark chocolate to a bowl.
  • Heat cream until it slightly starts to simmer and pour over the dark chocolate. Let the cream and chocolate hang out for 60 seconds, and then start to stir them together. Be patient, the cream will melt the chocolate, and you will be left with a silky ganache.
  • Pour over the cake and top with fresh raspberries.
  • Best eaten on the same day as it's baked.

Notes

Any type of yogurt will work in this recipe. I used grass fed 2% yogurt!
I was lucky and had a bar of Lindt dark raspberry chocolate on hand, but use any dark chocolate or chocolate chips!

Nutrition

Serving: 1slice | Calories: 418kcal | Carbohydrates: 37g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 284mg | Fiber: 7g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.