Ingredients
Cake Batter:
- 1 cup fresh apple cider
- 225 g Pillsbury Zero Sugar Yellow Cake Mix
- 3 scoops vanilla protein powder approximately 3/4 cup or 90 g
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 2 teaspoons ground cinnamon
- 3 tablespoons apple butter optional
Cinnamon Sugar Coating:
- Ground cinnamon to taste
- Granulated zero-calorie sugar substitute to taste
Equipment
- 12-cavity mini Bundt cake pan
- Large mixing bowl
- Toothpick or butter knife
Method
- Preheat the oven to 350°F. Generously grease every groove of a 12-cavity mini Bundt cake pan with nonstick cooking spray.
- In a large bowl, whisk together the fresh apple cider, eggs, and Greek yogurt until smooth.
- Add the zero-sugar cake mix, vanilla protein powder, and cinnamon. Mix just until combined and no dry pockets remain.
- Divide the batter evenly among the 12 prepared molds, leaving a little room for the cakes to rise.
- If using apple butter, divide it among the cakes and gently swirl it into the batter with a toothpick or butter knife.
- Bake for 13–15 minutes, or until the centers are set and a toothpick comes out without wet batter. Start checking at 13 minutes.
- Cool the cakes in the pan for approximately 5 minutes before carefully removing them.
- Combine cinnamon and granulated sugar substitute to taste. Coat the cakes while they are still slightly warm.
Nutrition
Notes
APPLE CIDER: Use fresh apple cider straight from the jug. Do not reduce it.
PROTEIN POWDER: Different brands may produce slightly different batter consistencies.
APPLE BUTTER: Optional; omit without changing the rest of the recipe.
BAKING TIME: Bake for 13–15 minutes in a 12-cavity mini Bundt pan. Other pans may require different baking times.
STORAGE: Refrigerate in an airtight container for up to five days or freeze for up to two months.
Nutrition is an estimate and varies by brand.