Ingredients: Pumpkin Chocolate Chip Protein Cake Recipe

Pumpkin Chocolate Chip Cake
1 box yellow cake mix
3 whole eggs
1 cup canned pumpkin puree
2/3 cup almond milk
2 scoops Ascent Vanilla Bean Micellar Casein 
2 scoops Ascent Vanilla Bean Protein Powder
1/3 cup coffee, chilled
1/2 tsp. cinnamon
1 tsp. vanilla extract
Pinch of salt
1/2 cup sugar free dark chocolate chips

Chocolate Protein Sauce
1 scoop Ascent Vanilla Bean Whey Protein
1 tbsp. creamy peanut butter
1 tbsp. cocoa powder
sweetener to taste
3-4 tbsp. almond milk (more or less until it is a thick, sauce consistency)

Note:

*If baking all together in a 9x13 baking dish, bake for about 35 mins or until a knife comes out clean. Be careful not to over-bake, or it will become dry. The Chef took his out when it was still slightly undercooked.

Instructions: Pumpkin Chocolate Chip Protein Cake Recipe

• Add cake mix, casein protein, whey protein, cinnamon, and salt. Mix.
• In a separate bowl, ass pumpkin puree, almond milk, coffee, and vanilla extract. Mix.
• Combine wet and dry ingredients. Gently stir together until a smooth batter forms. Fold in chocolate chips.
• Bake at 350F for 30 mins depending on oven and size of pan.

I split mine between a 9x9 square baking dish and a 6-inch circular cake dish. See note about baking*

• Once baked, mix all chocolate protein sauce ingredients.
• Start with less almond milk, and add more as needed to get desired consistency.
• Slice cake and top with chocolate protein sauce, whipped cream, and a sprinkle of cocoa powder or cinnamon. Enjoy!

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Recipe created by: @MacroChef