Description
A moist double chocolate pumpkin casein protein cake. Filled with mini chocolate chips and topped with pumpkin glaze and more chocolate chips.
Scale
Ingredients
Chocolate Pumpkin Cake
- 1/4 cup + 2 tbsp. (46g) whole wheat flour
- 1 scoop (30g) Musclepharm chocolate casein*
- 1/2 tbsp. (3g) dark cocoa powder
- 1 tbsp. granulated stevia
- 1/2 tsp. baking powder
- 1/4 tsp pumpkin pie spice
- 1/2 cup unsweetened almond milk
- 1/4 cup (61g) canned pumpkin, not pie filling
- 1 whole egg
- 1/2 tsp. vanilla extract (optional)
- 1 tsp. (5g) Enjoy life mini chocolate chips
Pumpkin Glaze
- 2 tbsp. (30g) canned pumpkin
- 1 tbsp. sugar free maple syrup
- 1 tsp. granulated stevia
Instructions
- Mix whole wheat flour, protein powder, stevia, baking powder, and pumpkin pie spice in a bowl. In a separate bowl, mix almond milk, pumpkin, egg, and vanilla extract.
- Combine wet and dry ingredients. Mix well. Batter will be very thick. Fold in chocolate chips.
- Spray a microwave safe bowl with cooking spray. Spoon batter into bowl. Microwave for 1:00. Check and microwave again for 30 seconds at a time. I did two more intervals for a total of 2:00.
- Make pumpkin glaze by mixing pumpkin, maple syrup and stevia. Top with glaze and more chocolate chips.
- Category: Dessert/Breakfast
Nutrition
- Serving Size: 1 cake
- Calories: 405
- Sugar: 9
- Fat: 9
- Carbohydrates: 45
- Fiber: 9
- Protein: 39