Description
Healthy and delicious peanut butter chocolate chunk protein cake. This cake is sweet, moist, and best of all, packed with protein.
Scale
Ingredients
- 3/4 cup (90g) whole wheat flour
- 1 scoop (34g) Musclepharm vanilla combat protein powder
- 2 tbsp. (12g) peanut flour
- 3 tbsp. granulated stevia or erythritol
- 1/2 tsp. cinnamon
- 3/4 tsp. baking powder
- 1 large egg
- 1/2 cup (113g) plain nonfat Greek yogurt
- 1/4 cup (60g) canned pumpkin
- 2 tbsp. (32g) natural creamy peanut butter
- 1/4 cup unsweetened almond milk
- 1/4 cup (40g) coconut sugar (or brown sugar)
- 1 tsp. vanilla extract
- 2 tbsp. (28g) Amber Lyn sugar free milk chocolate chunks
- 2 tbsp. (28g) Amber Lyn sugar free dark chocolate chunks
Instructions
- Preheat oven to 350F. Mix whole wheat flour, protein powder, peanut flour, stevia, cinnamon and baking powder. In a separate bowl; add egg, Greek yogurt, pumpkin, peanut butter, almond milk, coconut sugar and vanilla extract. Whisk together until smooth.
- Add wet ingredients to dry and gently mix until well combined. Chop chocolate chunks a little to make them slightly smaller pieces. Fold chocolate chunks into batter.
- Pour batter unto a prepared 8 inch cake pan or springform pan. Bake for 13-15 minutes or until a knife comes out clean. Let completely cool and slice cake into 8 pieces. Enjoy!
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 6
- Fat: 6
- Carbohydrates: 19
- Fiber: 3
- Protein: 9