Pumpkin Protein Cake

Pumpkin...Yes Please!

by SaraSolomon - April 19th, 2015
4.5

I needed to use my leftover canned pumpkin before it went bad. Hence Pumpkin Protein Cake! I love how this unplanned recipe ended up becoming a delicious masterpiece!


You'll never guess what I used for the stem. A Quest Bar!


This cake is so good! Like OMG & oh la la la. Plus it's:

  • high in protein

  • low net carb

  • high in fibre

  • very low in sugar

  • loaded with healthy fat

  • gluten free

This recipe yields 8 pieces of cake.


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Nutritional Facts


Serving Size: 1 Piece WITH Icing

  • Calories: 96.5

  • Protein: 7.8 grams

  • Carbs: 7.5 grams

  • Fat: 4.6 grams

Cooking Instructions


Cake Ingredients:

  • 1/4 cup Almond Flour

  • 1/4 cup Ground Flaxseed Meal

  • 3/4 Scoop BSN Syntha-6 Whey (Cinnamon Bun)

  • 10 drops of vanilla cupcake Capella flavour drops (to make the cake sweeter) – or you can use vanilla extract or vanilla stevia.

  • 1 Egg

  • 1/4 cup Egg Whites

  • 1 cup pumpkin (this makes the cake moist… if you omit this, it will be DRY).

  • 1/4 cup unsweetened almond milk (vanilla)

  • add last:

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

Icing Ingredients:

  • 1/4 cup (4 TBSP) pumpkin (this makes the icing orange!)

  • 3/4 scoop BSN Syntha-6 Whey (Cinnamon Bun)

  • 1 TBSP Walden Farms Calorie Free Pancake Syrup (You can use vanilla extract or vanilla stevia if you prefer to sweeten the icing)

Directions:

  1. Preheat your oven to 350 degrees F.

  2. Combine the almond flour, Flaxseed Meal, BSN Syntha-6 Whey, Capella flavour drops, Egg, egg whites, pumpkin and unsweetened almond milk into a bowl.

  3. Add the baking soda and baking powder LAST into the bowl and mix.

  4. Place this mixture (which may seem runny, but that’s ok because you don’t want a dry cake) into greased 6" x 2&3/4" springform pan (I used PAM).

  5. Bake in the oven at 350 degrees F for 40-45 minutes (use a toothpick to verify the cake is cooked).

  6. Cool before removing the springform casing. Apply icing after the cake has cooled.

  7. Add the icing ingredients to a bowl and mix to create the icing.

  8. Enjoy!

NOTE:

  • I used 2 spinach leaves to decorate the top of the cake.

  • I used 1/2 of a Chocolate Peanut Butter Quest Bar. I placed it in the microwave for 10 seconds so I could roll it into a cylinder shape like a stem. Then I pushed it into the centre of the cake.


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