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The Best Ever Healthy Pumpkin Chocolate Cake

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Although it’s still August, I’m considering today my own official first day of Fall for a couple of reasons:

  1. The weather made a drastic change today. There was a crisp chill in the air with a light breeze and a few clouds (A.K.A. Fall in Los Angeles).
  2. I made my first pumpkin treat of the season so if that doesn’t qualify, then I don’t know what does.

 

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I present to you Healthy Pumpkin Chocolate Cake in all it’s glory. Holy cow, where do I even begin?  Would you believe me if I said this is hands down the most delicious cake I’ve ever made? Well believe it because I sure do! This decadent cake has a similar texture to a pound cake or loaves at Starbucks. *drool*

Extra moist, naturally sweet and made with all whole food ingredients, basically this cake is to die for and a perfect dessert for an upcoming Autumn BBQ.

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I used PEScience Select Whey Protein Powder (Snickerdoodle and Chocolate Frosted Cupcake) you can get 30% OFF using code PBCHOCO on their website!

 

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The Best Ever Healthy Pumpkin Chocolate Cake

Yield: 12 pieces

Serving Size: 1 slice

Calories per serving: 137

Fat per serving: 5g

Carbs per serving: 15g

Protein per serving: 9g

The Best Ever Healthy Pumpkin Chocolate Cake

A decadent pumpkin treat layered with chocolate and spices! Perfect way to ring in the Fall season!

Ingredients

    Pumpkin Layer
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Snickerdoodle 30% OFF code PBCHOCO)
  • 1/4 c all natural sugar-free maple syrup*
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 1/4 c coconut sugar*
  • 1 egg, whole
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c all natural sugar-free maple syrup*

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch baking pan or loaf pan with parchment paper or non-stick spray.
  2. In a large mixing bowl, sift your dry pumpkin ingredients together and set aside.
  3. In a small bowl, whisk together your egg, pumpkin and maple syrup and then stir into dry ingredients just until combined.
  4. Pour pumpkin batter into the bottom of your pan.
  5. In a large bowl, sift your dry chocolate ingredients together and set aside.
  6. In a small bowl, whisk together your eggs, pumpkin and maple syrup and then stir into dry ingredients.
  7. Pour chocolate batter over pumpkin batter.
  8. Bake for 34-35 minutes. If the center is slightly sticky with a toothpick, that's okay it will come together.
  9. Remove from oven and let cool before cutting into 12 slices.
  10. Store in an airtight container for up to 5 days.

Notes

Sugar-Free Maple syrup can be replaced with pure maple syrup, agave or honey. Coconut sugar can be replaced with brown sugar or granulated sugar of choice.

http://peanutbutterpluschocolate.com/the-best-ever-healthy-pumpkin-chocolate-cake/

 

 

 

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