Greek Yogurt Pumpkin Chocolate Chip Pound Cake
Yields: 1 pound cake
 
This is my all-time favorite pumpkin cake! It’s incredibly tender, full of cozy spices, and bursting with chocolate. While I still enjoy it cold, I love reheating individual slices even more because the chocolate turns melty and absolutely irresistible! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tbsp (8g) ground cinnamon
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 ½ tbsp (22mL) vanilla extract
  • 1 tbsp (15mL) vanilla crème stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • 1 cup (244g) pumpkin purée (not pumpkin pie mix)
  • ½ cup (120mL) nonfat milk
  • ¼ cup (56g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the pumpkin purée. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining chocolate chips on top. Bake at 350°F for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
Notes: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.

The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.

I do not recommend substituting for the vanilla crème stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) However, if you really prefer to omit the vanilla crème stevia from the cake, substitute 1 ¼ cup (300mL) of pure maple syrup, honey, or agave. Omit the milk if using this substitution. The baking time may vary slightly. In place of the vanilla crème stevia, you may also substitute 1 ¼ cup (240g) granulated sugar and decrease the milk to 6 tablespoons, but the cake will no longer be clean-eating friendly. The baking time may vary with this substitution as well.

Any milk may be substituted in place of the nonfat milk.

I highly recommend this brand of mini chocolate chips. They're my favorite and basically the only ones I use! They taste very rich and melt really well.

Do not use an electric mixer or stand mixer to make the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

{gluten-free, clean eating, low fat, lower sugar, higher protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/10/23/greek-yogurt-pumpkin-chocolate-chip-pound-cake/