Pumpkin Chocolate Cake

More pumpkin recipes! I've been slacking with the recipes lately because it's been super hectic and busy, but this one was surprisingly really good! I am always hesitant to bake with protein powder because sometimes the desserts come out super chalky, but this was one was definitely worth the hype!

MACROS:

CALORIES: 232 calories

PROTEIN: 25.2 grams

CARBOHYDRATES: 29.2 grams

FAT: 4.2 grams

INGREDIENTS:

- 28 grams oats, blended into oat flour

- 28 grams chocolate peanut butter protein powder

- 61 grams organic canned pumpkin puree

- 100 milliliters unsweetened almond milk

- 2 tablespoons pancake syrup

- sweetener of choice

- 1/2 tsp baking powder

- 1 tsp vanilla extract

- dash of cinnamon and pumpkin pie spice

DIRECTIONS:

1. Blend your oats until completely blended into a flour consistency.

2. In a big mixing bowl, add your oat flour, protein powder, baking powder, spices and mix.

3. Now, add your wet ingredients: pumpkin puree, almond milk, pancake syrup, liquid sweetener of choice and vanilla extract. Stir until well combined.

4. In a sprayed baking sheet, bake at 350 for about 20 minutes. It all depends on the size of your baking sheet, and I only had a larger circular one, so 20 minutes was good as it wasn't layered super thick.