Mango Mini Bundt Cakes

Mango Mini Bundt Cakes

Protein shakes are well and good—but what about protein cakes? These glazed and delicious Mango Mini Bundt Cakes are a sweet treat that won’t set you back! Featuring 11g of protein, these cakes are made with our new mango-flavored GNC Total Lean® Lean Shake™ 25 for an extra pop of nutrition and tropical flavor.


For the Bundt cake:

  • 5 scoops GNC Total Lean® Lean Shake™ 25 – Mango
  • ¾ cup almond flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • ½ cup granular sweetener, such as Splenda®*
  • 6 egg whites, large
  • 2 Tbsp. butter
  • 2 tsp. vanilla extract
  • ⅛ tsp. salt

For the mango glaze:

  • ½ cup fat-free cream cheese
  • 2 Tbsp. light sour cream
  • ¼ cup granular sweetener, such as Splenda®*
  • 2-4 Tbsp. water
  • ½ cup pureed mango (from frozen chunks)

*Note: Sugar alternative must be 1:1 volume of regular sugar


You will need a 12-cavity mini Bundt cake pan for this recipe. If you’re using a larger Bundt cake pan the bake time will be longer.

Preheat oven to 300°. Spray the cake pan with cooking spray. Allow the frozen mango chunks to defrost before putting them in the food processor. Once ready, puree the mango and set aside. Then, crack 6 egg whites into a bowl and beat well. Set aside.

To make the mango glaze, combine the cream cheese, sour cream, sugar alternative, pureed mango and water in a large bowl. Use an electric mixer or whisk to combine the ingredients until smooth. Cover the mixture and put it in the refrigerator until it’s needed.

For the Bundt cake batter, combine GNC Total Lean® Lean Shake™ 25, almond flour, baking soda, baking powder, salt and ½ cup sugar alternative into a large bowl. Stir to combine the ingredients.

In a separate bowl, combine the wet ingredients, egg whites, vanilla extract, ½ cup pureed mango and melted butter.

Slowly add the wet ingredients to the dry ingredients, stirring well. The mixture should be thick, but pourable. If the mixture is too thick add 1 Tbsp. of water.

Once all ingredients are combined well, pour batter into Bundt cake pan, filling each one approximately ¾ of the way full.

Bake at 300° for about 15 minutes or until lightly browned.

Remove from oven and place on a cooling rack. Once cool, coat each cake with mango glaze mixture. If preferred, slightly warm the glaze to make it thinner and then drizzle over each cake.

Makes: 12 individual Bundt cakes.

Nutritional Facts: Serving Size: 1 mini Bundt cake. Amount Per Serving: Calories (150); Total Fat (6g); Sat. Fat (2g); Sodium (350mg); Carbohydrates (12g); Cholesterol (20mg); Sugars (5g); Fiber (3g); Protein (11g)


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