With Fall being here, that also means that pumpkin season is here. I can't say that I am mad about it. Realistically, I probably use pumpkin year round in baking since it is so great for keeping protein baked goods moist without having to add high calorie butter or oil. So, to celebrate getting the season started, we have a Pumpkin Chocolate Chip Protein Cake.
Pumpkin Chocolate Chip Protein Cake
The name is a bit of a mouthful, albeit a delicious one, but it is actually quite quick and easy to make. Check out the images below for all the steps to take you directly to your happy place, and by happy place I mean digging into this protein cake.
So, we can get down to the steps to make this bad boy now. Here we go!
Add your wet ingredients: pumpkin puree, egg whites, and almond milk. You can also use a regular egg instead of the egg whites, but the egg whites reduce fat and make it a bit more macro-friendly.
Add the dry ingredients. This is some coconut flour, cinnamon, baking powder, and a pinch of salt.
Trust me, you don't want to skip out on the salt. It helps bring out the sweetness. Salt + sweet is always a winner, which is why you see sea salt caramel, chocolate dipped pretzels, etc. You get the point.
Arguably the most important part here: adding the protein powder. Of course, you guessed it, we made use of the Macro1 ONE Protein in Vanilla Ice Cream flavor. This is absolutely the BEST baking protein on the market, and a must for this, and all of your favorite recipes.
Add your chocolate chips and mix until a thick, smooth batter forms. It will almost be a cookie dough consistency.
Spread the batter into a greased dish. I used a small round 5-inch pie dish, but you could also use a small pyrex dish or a large mug.
Spread everything evenly, top with a few more chocolate chips, and toss in the microwave for 1:30-2:00 depending on your microwave.
Now the cake is cooked and ready for any toppings you desire. Trust me, it really doesn't need any, but it can't hurt to add. I added a little drizzle of sugar free maple syrup to continue with the fall theme.
1/2 cup (120g) canned pumpkin puree
1/4 cup (60mL) unsweetened almond milk
3 tbsp (46g) egg whites
2 tbsp (14g) coconut flour
1/2 tsp baking powder
1/4 tsp pumpkin pie spice
1 scoop (34g) Macro1 Nutrition ONE Protein, vanilla ice cream flavor
1-2 tbsp chocolate chips
sugar free maple syrup for topping
1. Add all ingredients to a large bowl. Mix until smooth. Add chocolate chips and fold into batter.
2. Place batter into 5-inch round microwave safe dish (can also use a large coffee mug). Microwave on high for 1:30-2:00. Check at 1:30 to make sure it does not try out.
3. Once cooked, drizzle with some sugar free maple syrup (or any other toppings) and enjoy!
🍽Yield: 1 serving
💪Nutrition (per serving): 350 calories, 33 protein, 31 carbs, 8 fat