If you’re like me, your pumpkin stash is dwindled but not depleted after Thanksgiving, and throwing away pumpkin is a cardinal sin in your house, too. So if you’re trying to come up with a super simple recipe that uses up some of that orange gold, I’ve got you covered. And if you’re sad because pumpkin season is coming to a close, now you also have a cake to help you eat your feelings. This is sort of a win-win-cake situation.
Pumpkin Protein Cake with Pumpkin Cream Cheese Frosting
Macro-friendly and gluten free protein cake topped with delicious cream cheese frosting
Baking with protein powder is finicky. If you use a different protein powder, results cannot be guaranteed.
Ingredients
Dry ingredients:-1/2 cup (53g) Kodiak Cakes gluten free pancake mix
-2 scoops (60g) Quest vanilla milkshake protein powder
-1 tsp (8g) Jell-O sugar free cheesecake pudding mix
-1 tsp baking powder
Wet ingredients:
-1/3 cup (84g) American Dream cashew butter (I used pumpkin crumb donut flavor for extra pumpkin goodness.)
-2 eggs (98g)
-1/4 cup (60g) canned pumpkin
-1/4 cup (56g) nonfat plain Greek yogurt
-3/4 cup (180mL) fat free or skim milk
-1 tsp vanilla extract
Frosting:
-7 tbsp (98g) ⅓ the fat cream cheese (softened to room temperature)
-1/3 cup (80g) nonfat Greek yogurt
-2.5 TBS (40g) canned pumpkin
-1 tsp (8g) Jell-O sugar free cheesecake pudding mix
-1 tsp vanilla
-1/2 tsp pumpkin spice
-1/4 cup Lakanto powdered monkfruit sweetener
Directions
-Preheat oven to 350F.-Combine all wet ingredients into a large mixing bowl, and all dry ingredients in another.
-Spray 8″ pan with non-stick spray.
-Mix dry into wet batter until no clumps remain.
-Bake for 15-20 minutes, until a toothpick comes out of cake clean.
-While baking, combine all frosting ingredients into a bowl.
-Once cake is completely cool after baking, top with frosting.
Nutrition
163 cal/slice11.5 c/7.2 f/12.9 p per slice
Kate Bakes Cakes 