Pumpkin Protein Cake with Dark Chocolate Ganache

5 from 1 vote

Prep Time15

Cook Time18

Total Time33

Servings: slices

Calories: 176kcal

Microwave coconut milk in a glass dish for about 1 minute or until almost boiling. Add chocolate chips and stir until smooth. Refrigerate for 1 hour or until the ganache has thickened slightly - you want it thin enough to be able to stir it smooth, but thick enough that it won't run right off your cake.
Pre-heat oven to 350 degrees. Line the bottom of two 9-inch cake pans with parchment paper and spray sides of pans with non-stick cooking spray. Set aside.
Combine dry cake ingredients, then add wet ingredients and mix until smooth. Divide evenly into two cake pans.
Bake at 350 degrees for 15-18 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from pans and cool on a cooling rack.
Once the cakes have cooled, divide the ganache evenly and pour over the cakes. Spread ganache to the edges of the cakes and refrigerate to set. You can also make sure the ganache doesn't run off the sides of the cake by lining the cake pans with plastic wrap (with lots of excess on the sides), place the cakes in the pans and pour the ganache over. Allow the ganache to set in the refrigerator before removing cakes from pans and layering them together.
Add sprinkles or nuts on top if desired.