Cocao Chip Pumpkin Spice Cake
- U Serves 5 People
- P Prep: 00:07
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 5 servings)
Amount Per Serving
Calories 122
Calories from Fat 36
% Daily Values*
Total Fat 3.96
6.09%
Saturated Fat 2.82
14.10%
Polyunsaturated Fat 0.16
Monounsaturated Fat 0.43
Cholesterol 43.40
14.47%
Sodium 230.20
9.59%
Potassium 112.55
Total Carbohydrate 7.71
2.57%
Dietary Fiber 1.61
6.44%
Sugars 5.94
Protein 13.57
Vitamin A 60.90%
Vitamin C 0.90%
Calcium 56.25%
Iron 3.56%
* Nutritional Values are estimated and may vary
³ Description
A light, flour less Protein Pumpkin Spice cake filled with vegan cocao (carob) chips and a hint of cinnamon. Can be topped with nut butter, icing, or spreads!
² Ingredients
- 1 large Egg
- 1/4 cup Carob Chips
- 1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
- 0.2 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 4 serving (serving = 1/8 tsp) Great Value Baking Powder
- 2 serving (serving = 1 scoop) About Time Whey Protein Isolate
q Directions
***I used Pumpkin Spice flavored protein powder from About Time***
Mix all ingredients into a medium mixing bowl. Start with all the dry ingredients and then mixing in the wet ingredients. Finish by gently mixing in the cocao chips.
Spray a mini-bread pan with non-stick spray. fill with batter, and cook for 20 minutes on 325F (or until cooked through, cake should bounce back when touched, or you can use a toothpick to check).
Take out and let cool for at least 5 minutes before serving,
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