High Protein Pumpkin Spice Cake

wheat, pumpkin puree, cheese, sugar, eggs, walnuts, molasses, baking powder, cinnamon, vanilla, ginger, nutmeg

Ingredients

2/3 cup whole unbleached cane sugar
1/2 cup coconut oil
2 tablespoons molasses
2 eggs
1 cup cottage cheese or 1 cup Greek yogurt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups whole wheat, spelt or 1 1/2 cups buckwheat flour
2 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans

Directions for High Protein Pumpkin Spice Cake Recipe

Preheat oven to 350 degrees F.
In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Read the full directions on Food.com