Pumpkin Protein Cake Recipe
Looking for a delicious thanks giving dessert recipe? This pumpkin protein cake recipe is the ideal high protein treat to enjoy this thanks giving! It’s pretty easy to make and doesn’t even take long to bake!
To get started you’ll need:
3 Scoops of Vanilla Impact Whey Protein
4 oz of Instant Oats
175g of pumpkin puree
30g of honey
25g of pumpkin seeds
½ cup of granulated sweetener
25g of melted coconut oil
1tsp of baking soda
1 tsp of cinnamon
1 tsp of pumpkin spice
200g of quark
Vanilla or toffee Myprotein Flavdrops
1 scoop of vanilla casein or milk smooth protein
Preheat your oven to 300 degrees F.
In a bowl mix your dry ingredients: Instant Pats, protein powder, pumpkin seeds, spices, baking soda and sweetener.
Add the honey, pumpkin puree and melted coconut oil.
Beat your eggs well and add to the cake mixture. Whisk all the ingredients well until a tasty cake batter is formed.
Grease two round cake baking trays with a small amount of coconut oil and add equal amounts of your cake mixture to each.
Place in the oven for 10-12 minutes until your cake layers look “just” cooked and moist (remember it doesn’t take as long for protein baking and if you leave it to long you’ll end up with a very dry sponge!). You should be able to press the center of the sponge with your finger tip and feel it bounce back.
For the frosting mix 200g of quark with 1 scoop of vanilla casein or milk smooth protein. Stir in 10 drops of maple flavor Myprotein Flavdrops. Smooth in between the cake layers and over the top of the cake.
Sprinkle with pumpkin seeds and enjoy!
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