Pumpkin Chocolate Chip Cake
Warm pumpkin spice chocolaty cake. Packed with good carbs, protein and healthy fats. This cake helps with that sweet tooth.
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Servings: 6
Ingredients:
Wet Ingredients:
» ½ Cup Pumpkin puree
» 1 Tbsp Extra virgin olive oil
» 1 egg
» ½ Cup Oat milk (or Almond Milk)
Dry ingredients:
» 1 Cup Oat flour
» ¼ Cup Tapioca flour/starch
» ½ Cup Blanched almond flour
» ¼ Cup Ground flax meal
» 1 tsp Baking soda
» 1 Tbsp Chia seeds
» ½ tsp Cinnamon
» ¼ tsp Nutmeg
» ¼ tsp Ground cloves
» ¼ tsp Himalayan salt
» 1/3 Cup Monk fruit sweetener
» 1/3 Cup Dark chocolate chips (at lest 60% cocoa or higher)
Directions:
Heat oven to 350°F; grease a 9x2.5” cake pan. Mix wet ingredients in a small bowl. In a large bowl mix all the dry ingredients. Add the wet mixture to the dry and combined. Cook for 13-15 minutes till a tooth pick comes out clean. Let set for 3 minutes.
Cooking Tips:
Feel free to use a smaller cake pan if you want a thicker cake, or double the recipe.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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