Posted on October 28 2016
Protein Pumpkin Cake
Chef Miami | Protein Pumpkin Cake
IngredientsProtein Pumpkin Cake:
- 3 eatmeguiltfree Pumpkin Spice brownies
- 2 1/2 cups almond meal
- 1 can pumpkin puree
- 2 cup oat flour
- 1 ts baking powder
- 1 tsp pumpkin pie
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 cups xylitol (or natural stevia)
- 1 cup almond milk (or any milk you like)
- 1 cup greek yogurt
- 2 tsp Pure carrot juice
- 2 tsp carrot powder
- 1 cup melted dark chocolate
- 1 broccoli stalk or celery
Preheat oven to 360 F. Spray a pumpkin cake mold with non stick spray. (You can also use two bundt pans. They have to be the same size)
Blend eatmeguiltfree Pumpkin Spice Brownies until crumbled.
In a bowl combine dry ingredients: almond meal, oat flour, cinnamon, pumpkin spice brownies, nutmeg, baking powder, and xylitol. Add Crumbled Pumpkin Spice Brownies. Set aside.
In a medium bowl combine together pumpkin puree, greek yogurt and milk.
Slowly add wet ingredients to dry ingredients mixture. Mix with a spatula until well combined.
In a small bowl combine food coloring ingredients and add to the mixture. Mix with a spatula. You can adjust the orange color by adding more carrot powder and juice.
If you're using a pumpkin cake mold, pour the batter into the mold and bake for 40 min. Once done, let cool down and carefully remove mold.
If you're using the bundt pans. Pour half of the batter into one pan and the remaining half into the other bundt pan. Bake for 30 min, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
To assemble simply place cake on top of the other. You may want to use a "glue" so they don't move. You can use greek yogurt or dark chocolate.
Pour dark chocolate ganache on top of your cake.
Place celery or broccoli stalk on the middle of the pumpkin cake.