Bundt Cake

Bundt Cake

Serves 10


Originating from the US, the Bundt cake has become a symbol of the holidays and is an absolute show stopper for the festive table. Take your time with this recipe and you’ll be rewarded with a cake that is utterly delicious, satisfying and filling



  • 1 serving (40g) Tri Blend Coffee Caramel
  • 1 serving (26g) F1 Spiced Apple
  • ½ serving (14g) PDM
  • 75g oats
  • 50g ground almonds
  • 25g cocoa powder
  • 1 and a half teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 4 eggs
  • 200g unsweetened apple sauce
  • 100ml avocado oil or sunflower oil (as an alternative)


For the topping:

  • ½ serving (14g) PDM
  • ½ serving (13g) F1 Vanilla Cream
  • 75ml water
  • 15g toasted nuts (roasted peanuts used)



  • Preheat the oven to 180’C or 160’ Fan.
  • Brush a Bundt tin well with avocado oil.
  • Place the Tri Blend, F1 Spiced Apple and PDM into a mixing bowl.
  • Blend the oats in a liquidiser and blitz until ground to a flour. Take one tablespoon of the ground oat flour out and dust them into the oiled tin, then pour the excess into the mixing bowl with the Herbalife products. Add in the ground almonds, the cocoa powder, the baking powder, the cinnamon and the ginger. Use a hand whisk to mix the dry ingredients well.
  • Now whisk the eggs in a separate bowl and mix in the unsweetened apple sauce and the avocado oil. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix well to bring to a thick cake batter.
  • Tip the mixture into the prepared Bundt tin and place in the lower part of the oven to bake for 45-50 minutes until it feels dry and springy to the touch in top. You can check it with a skewer which should come out clean when you insert it into the cake.
  • Now carefully tip the cake out onto a plate, removing the tin, then let the cake cool.
  • Make the drizzle topping for the cake by placing the PDM and the F1 Vanilla Cream into a bowl and stir to mix. Add in 50ml of the water and mix well to a thick paste then add enough water to bring it to a thick drizzling consistency.
  • Once the cake has cooled you can drizzle the topping back and forth all round the top then with scatter the chopped toasted nuts.
  • Stick a sparkler or two into the cake and light them up for some extra festive drama!