Cinnamon Cake with Chocolate Chips

25 mins
Serves 8
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Lightly spray 8 mini loaf pans with cooking spray — just a bare mist.
  3. 3In a large bowl, combine pumpkin purée, egg whites, baking powder, and protein powder. Mix until smooth and well combined.
  4. 4Pour batter evenly into the 8 prepared mini loaf pans.
  5. 5Sprinkle 12 g chocolate chips into each pan. Gently stir or fold them into the batter.
  6. 6Place pans in preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
  7. 7Let loaves cool in pans for 5 minutes, then transfer to a rack to finish cooling.

Ingredients

  • 96 g Lily’s Dark Chocolate Style Baking Chips
  • 8 scoops Devotion Nutrition Sinful Cinnamon Protein Powder
  • 4 tsp baking powder
  • 2 cups egg whites
  • 2 cans (15 oz each) pumpkin purée, unsweetened
  • Cooking spray

Equipment

loaf panslarge bowlrack

Tips

  • The loaves freeze really well and can be defrosted from frozen in the microwave.
  • You can't mess this up because there's no flour, so you can't overcook it.