Every day I find a new way to fix my craving for chocolate or pumpkin. In this case both.

It all started with a super moist chocolate pumpkin casein protein cake. I used Musclepharm chocolate casein protein, dark cocoa powder and gluten/dairy free mini chocolate chips to make this a double chocolate cake.

The pumpkin in the batter paired with the casein protein is what made the cake so moist. Pumpkin is a great substitute for things such as butter and oil. It keeps whatever you are cooking moist without the added fat. Not to mention it is an awesome source of vitamin A and fiber. Check out the nutrition profile for pumpkin here.

To top off this chocolate pumpkin cake, I made a super easy pumpkin glaze to pour on it. Just pumpkin, sugar free maple syrup, and a little stevia. Of course I added some more chocolate chips too!

[tasty-recipe id=”3174″]