Healthy Pumpkin Cake

Sometimes I get a little too ambitious for my own good!  I wanted to bake home made pizza for Friday Family Pizza night, and I was craving cake, so I my 4 year old and I decided to create a pumpkin chocolate chip cake.

I always start with a recipe in mond, but hardly ever(sometimes never) follow it.  With the pizza, I created a whole wheat dough based on my Mother in Laws pizza dough recipe.  I'll share that in a few days(so freaking good).  Anywhoo, the cake was proving a little tricky to find a similar recipe, so I winged it and thankfully it turned out well(whew!!)

When I started measuring and mixing I realized that I did not have enough whole wheat flour, so I prayed that my Magic Bullet could ground some of the wheat berries I had.  It took a while, but the white berries ground nicely.  I ended up using them for the pizza dough.

The red berries however proved to be a little harder to grind.  I'm not sure if it was that they were physically harder, or that the blade had already done some hard work with the white  berries.  I only did 1/2 cup at a time.

I am not usually a fan of ALL whole wheat recipes.  I even did the pizza dough with 1/2 white flour and 1/2 whole wheat, but I REALLY wanted to give this a try. 

Ingredients:

2 cups whole wheat flour(fresh ground or store bought)
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp salt
1 tbsp melted coconut oil
2 large egg whites
1 ½ tsp vanilla extract
1 cup pumpkin purée
¼ cup plain nonfat yogurt (greek or homemade)
⅓ cup pure maple syrup
¼ cup almond milk
1/2 cup dark chocolate chips

Preheat the oven to 350°F, and coat a bundt pan with nonstick cooking spray.

In a medium bowl, whisk dry ingredients. In a separate, larger bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée and yogurt, mixing until smooth. Stir in the maple syrup and almond milk last.

Add the dry to the wet ingredients, in about 3 increments, whisking between each.  Fold in the chocolate chips.

Spread the batter into the prepared pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring onto a wire rack.

So, why the heck does this recipe have the title Disappearing Pumpkin Cake??  Well.....suffice it to say that I had a crazy busy day after I baked this.  Saturday I ended up cleaning(literally) the ENTIRE house from top to bottom looking for my husbands lost wallet.  By the end of the day, the cake was gone and I seriously must have been in a trance or something because I don't remember eating a whole cake, haha! 

I think my kids snuck a few pieces, but seriously...where did it go??  It literally disappeared before I could take a decent picture.