Double Layer Chocolate Protein Cake

• Produce

  • 5/8 cup Pumpkin puree

• Refrigerated

  • 1/4 cup (2 large egg whites, large

• Canned Goods

  • 40 g Chocolate protein powder

• Condiments

  • 4 tbsp Pyure organic stevia blend
  • 2 tsp Vitafiber syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tbsp Chocolate chips, mini
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla

• Other

  • 2 tbsp. special dark 100% cacao powder

Found on noexcusesnutrition.com

Description

Ingredients

• 40g chocolate protein powder (I used Jamie Eason Lean Body for Her Whey Isolate)
• 3 tbsp. special dark 100% cacao powder
• 3 tbsp. Pyure organic stevia blend = 6 tbsp. baking stevia or sugar
• 1/2 tsp. baking powder
• 1/8 tsp. salt (optional)
• 1/2 cup pumpkin purée
• 1/4 cup (2 large) egg whites
• 1/4 tsp. vanilla extract
• 2 tbsp. pumpkin purée
• 2 tbsp. special dark 100% cacao powder
• 1 tbsp. Pyure organic stevia blend = 2 tbsp. baking stevia or sugar
• 2 tsp. VitaFiber syrup (or sugar free chocolate syrup, agave, honey)
• 1/4 tsp. vanilla extract
• 1 tbsp. mini chocolate chips

Directions

• Preheat oven to 325 degrees F. Whisk together dry ingredients (through salt) in a mixing bowl. Mix in wet ingredients (through vanilla extract) to make a thick batter. Lightly coat two 4 ramekins or Pyrex bowls with cooking spray. Divide batter between bowls. Bake for 25-35 minutes until a toothpick or knife inserted comes out clean. Set cakes aside to cool and combine frosting ingredients. Spread frosting between cake layers, then frost top and sides with remaining frosting. Top with chocolate chips (optional) and enjoy!