Smooth pumpkin compliments the sweet spices of cinnamon, ginger and nutmeg with a zing of orange in this gluten-free, high protein loaf recipe. Topped with a creamy chocolatey frosting, with the addition of the new Choc Shot flavour, Orange Spice, this makes an ideal afternoon tea treat…while being made from completely clean ingredients, woohoo! I can honestly say you will need serious willpower to not go back for a second (third…fourth) slice once you cut into this deliciously moist loaf!
- ¾ cup buckwheat flour
- 2 scoops vanilla whey protein powder (I used PhD Nutrition)
- ¼ cup ground almonds
- 1 tsp baking powder
- ½ tsp (each) cinnamon and ginger
- Large pinch of nutmeg
- ½ cup natural sweetener
- Grated zest of one orange
- 2 eggs
- 1 can unsweetened cooked pumpkin puree (I used Libby’s)
- 2 tbsp Greek yogurt
- 1 tsp vanilla essence
For the chocolate frosting and decoration:
- 3 tbsp Quark
- 1 tbsp cacao powder (I used Kaizen Living)
- 1 tbsp Choc Shot Orange Spice
- ½ scoop vanilla protein powder
- 1 large orange, sliced horizontally
- 1 tbsp coconut oil
- 1 tbsp natural sweetener
- More Choc Shot Orange Spice
- Preheat the oven to 190 degrees and prepare a loaf tin – silicone if possible! – by lightly greasing and lining it with greaseproof paper.
- Put the flour, ground almonds, protein powder, baking powder, sweetener, orange rind and spices in a large bowl and mix well.
- In a blender, spoon the pumpkin puree in along with the yogurt, eggs and vanilla and whizz up for about 10 seconds until well mixed and smooth.
- Pour into the dry ingredients and gradually fold in, stirring well (without over-mixing) so you have a thick, smooth batter. Spoon into your prepared loaf tin and bake for about 40-50 minutes, until golden, risen and a skewer comes out clean. You may need to cover the loaf with tin foil halfway through baking so it doesn’t burn on top!
- Leave in the tin for about 30 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, prepare the topping. Beat together the Quark, protein powder, cacao powder and Choc Shot until you have a thick, smooth mixture. Leave in the fridge until needed – it will thicken up nicely.
- Heat half of the coconut oil in a non-stick frying pan and melt, then sprinkle in half of the sweetener then lay half of the orange slices so each touches the bottom of the pan. Cook on a high heat for a few minutes, then turn over and cook for a few more minutes – you want a slightly grilled effect without burning! Transfer to a plate and repeat with the remaining coconut oil, sweetener and orange slices. Set aside to cool.
- When you’re ready to serve, spread the chocolate topping over the cooled cake, top with the orange slices (you will have some spare – serve alongside it) then squeeze over some more Choc Shot. Now tuck in!
Want to get your hands on the brand new Choc Shot flavour? Here’s where you can find it, plus make sure you keep up to date with the Sweet Freedom brand over on Facebook, Twitter and Instagram. If you’re looking for a guilt-free way of consuming and using chocolate in your baking – trust me, this is your miracle product!