High Protein Chocolate Pumpkin Sponge Cakes
- naturallykris11
- Oct 29, 2024
- 2 min read
The ultimate cozy, autumnal recipe that is made with great seasonal ingredients, equipped with extra boost of protein and gosh, sooo delicious! I love to prepare these High Protein Chocolate Pumpkin Sponge Cakes for the week ahead, because there is never enough of healthy treats, waiting for you in the kitchen for when your sweet tooth kicks in! These mini sponge cakes are light, fluffy, rich in chocolate flavor and they literally melt on your tongue.
Why You’ll Love These Cakes
Simply because these protein chocolate pumpkin sponge cakes are made with great ingrediens & they're packed with extra protein, so if you're on your fitness journey and looking for some treats, that will fit your lifestyle, these are the perfect choice! + The protein powder I'm using is equipped with digestion blend and probiotics, which is an amazing addition for making sure, that your digestion is looked after at the same time. Linking it here for you! Use code: FITMINGOKRIS for a cheeky little discount!
On the top of it all, these cakes are fully vegan!
The Ingredients You Will Need:
(Makes approximately 8 medium sized cakes)
90g pumpkin puree
13g ground flax seeds + 5 tbsp warm water (Let it set for 5 minutes to thicken)
20g melted coconut oil
90g soya milk
25g coconut sugar
20g cocoa powder
pinch of salt
65g whole grain flour
1 tsp baking soda
1 tbsp apple cider vinegar
40g chocolate chips of choice
The Procedure:
Step 1. Preheat your oven to 180°C and prepare your silicone baking form. I used pumpkin shaped form, but a regular muffin form is perfect too!
Step 2. In a large bowl, combine all of the wet ingredients: pumpkin puree, thickened flax seeds, coconut oil, milk, ACV and salt.
Step 3. Whisk in: coconut sugar, cocoa powder and protein powder. Mix very well.
Step 4. Then slowly add in measured flour, baking soda and chocolate chips.
Step 5. Slowly combine into a fluffy batter, try to NOT overmix the batter!
Step 6. Place in your oven and bake for approximately 25-30 minutes (depending on your form size!)
Step 7. Allow them to cool down in the baking form to at least 50%, then remove the cakes out and enjoy!
Storing Your Treats
If you make a larger batch, storing these cakes is easy! Keep them in an airtight container in the refrigerator for up to a week. They maintain their fluffy texture and chocolatey goodness. You can always warm them up before eating, that's what I always do.
For longer storage, freezing individual cakes is also a way. Store them in a freezer-safe container, they’ll last for up to three months!
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