Marbled Pumpkin Spice Cake
A pumpkin spice cake that isn't just great during the Fall season, it'll make your tastebuds happy anytime! And, why not have a little fun and make it marbled? It tastes great, it's good for you, and it is presented beautifully when sliced! Make a loaf (or two) and snack on it by itself or use it to make some amazing french toast!
- 1 1/2 cup Kodiak 'Power Cakes'
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 cup 'Pumpkin Spice' MuscleEgg egg whites
- 1 teaspoon vanilla extract
- 3/4 cups coconut sugar
- 1/2 cup pumpkin
- 1 1/2 cup milk of choice
Preheat oven to 350 degrees F and coat a large loaf pan with non stick spray, butter, or coconut oil.
Add Kodiak, baking powder, and salt to a large bowl and stir to combine.
Add MuscleEgg, milk, vanilla extract, and coconut sugar to a bowl or stand mixer. Beat on high until fluffy. Slowly add dry ingredients to wet in 2-3 batches. Mix well.
Divide batter into two portions. Add cinnamon, pumpkin spice, and canned pumpkin to one portion. Stir until combined.
Pour 1/2 of the lighter batter into prepared pan, then 1/2 of the pumpkin batter. Using the back of a knife or large toothpick, make swirls in batter (do NOT over mix). Repeat process with remaining batters.
Bake 50-60 minutes until a tooth pick inserted into the center comes out with a few moist crumbs.