Chocolate Pumpkin Protein Cake

About This Recipe

A high protein chocolate pumpkin swirl bundt cake with chocolate chips.

Ingredients

• 14 tablespoons 200g Unsalted Butter, softened
• 1 cup + 2 tablespoons (225g Light Brown Sugar)
• 2 large Eggs (beaten)
• 1 1/2 cup 380g Canned Pumpkin
• 2/3 cup 150g Fat Free Greek Yogurt
• 1 teaspoon Vanilla Extract
• 1 1/4 cup 150g All Purpose Flour, sifted
• 3 scoops (93g PEScience Pumpkin Pie Protein Powder*)
• 1 teaspoon Baking Soda
• 2 tablespoons 20g Cocoa Powder
• 2 tablespoons 30mL Milk
• 2/3 cup 100g Dark Chocolate Chips

Instructions

1. Preheat the oven to 350ºF. Generously grease the bundt pan with butter.
2. Cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
3. Gradually add the beaten eggs into the butter and sugar mixture. Make sure that the eggs are completely incorporated after each addition.
4. In a small bowl, add the canned pumpkin, Greek yogurt, and vanilla. Fully combine.
5. In another bowl, sift the flour, protein powder, and baking soda together. Fully combine.
6. Gently fold in one third of the pumpkin mixture, followed by one third of the flour mixture. Continue adding the rest until fully combined.
7. Remove one third of the pumpkin batter and place in a small bowl. Add the cocoa powder and whole milk. Fully combine.
8. Add the dark chocolate chips to the remaining pumpkin batter and gently fold in until the chocolate chips are evenly dispersed in the batter.
9. Alternatively add the chocolate and pumpkin batters into the greased bundt pan, swirling the batter to create a marbled design.
10. Bake for 50 minutes, until the cake reaches 210ºF or a toothpick inserted comes out clean.
11. Remove the cake from the oven and cool for 15 minutes before flipping onto a cooling rack. Allow the cake to cook completely before serving.