When you think of chocolate cake you think of something moist, rich, and decadent. You also think of butter, heavy cream, and various other ingredients after eating the cake giving you the feeling of eaters remorse.
This chocolate cake will do no such thing because the recipe calls for natural ingredients such as pumpkin puree and it’s high in protein, low in carbs, and processed sugar.
Eating this chocolate pumpkin cake will curb sugar and chocolate cravings while keeping you healthy at the same time.
Ingredients
1 scoop protein powder (32-34 grams)
1/2 tsp baking powder
1 T coconut flour
1 T granulated sweetener of choice*
1 T cocoa powder
1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
1 T pumpkin puree (not pumpkin pie filling)
2 T + milk of choice (I used dairy free coconut milk)**
Chocolate chips to top (optional)
For the microwave option
Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, sweetener of choice, cocoa powder and mix well.
Add the egg/whites, pumpkin puree and mix into the dry mixture. Add the milk of choice- If the batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Top with chocolate chips and microwave for 60 seconds, or until just cooked in the center.
For the oven option
Follow as above, but bake in the oven for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out ‘just’ clean from the center.
Notes
* I omitted the sweetener as my protein powder was sweetened
** Depending on the protein powder/coconut flour used, you may need more milk- Adjust accordingly
For the vegan option, you won’t need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until ‘just’ cooked in the center.
