What do you get when you cross Starbucks and Joanna in the kitchen?
PUMPkin Coffee Cake!
Ingredients
- 1/4 cup canola oil
- 1 cup vanilla protein powder
- 2 packets Starbucks VIA Ready Brew instant coffee
- 1/3 cup cocoa powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Splenda for Baking
- 2 eggs
- 1 (15-ounce) can pumpkin purée
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Method
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.
In a large bowl, whisk together protein powder, instant coffee, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, Splenda, eggs, pumpkin and vanilla. Whisk dry mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake for 30-35 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
A couple of comments:
- In all honesty, you really cannot taste the pumpkin or the coffee in this cake. The pumpkin adds moisture as well as a healthy dose of fiber and Vitamin A, while the coffee enhances the chocolate flavor, a latte.
- Starbucks VIA instant coffee is microground, in my opinion, it blends better than other instant coffees for baking purposes.
- Pairing suggestions? A Whole Latte Protein
As if this chocolate cake recipe didn’t give us enough grounds to celebrate, here’s another reason…HAPPY BIRTHDAY, DAD!
