Pumpkin Protein Cake

Pumpkin...Yes Please!

by SaraSolomon - April 19th, 2015

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.

Image title

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)


  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!


  • 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.

If this recipe helped you and you'd like to learn more ways to maximize your results, SIGN-UP for the Platinum Membership today!

Image title

Share this recipe on: