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Pumpkin Protein Cake with Cream Cheese Frosting

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 10 slices
Calories: 223kcal

Ingredients

Cake Ingredients:

  • 1 1/2 cups oat flour
  • 2 scoops Cellucor whey protein I used 1 scoop vanilla and 1 scoop cinnamon
  • 15 oz can pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/2 cup unsweetened vanilla almond milk
  • 1/3 cup Splenda Brown Sugar Blend
  • 1 egg plus 3 egg whites
  • 1 tbsp Simply Jif creamy peanut butter
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp nutmeg

Frosting Ingredients:

Instructions

  • Pre-heat oven to 350 degrees.
  • Combine all dry cake ingredients in a large bowl, then mix in all wet ingredients.
  • Spray two 9 inch round cake pans with non-stick cooking spray.  Divide cake mix evenly between 2 cake pans and smooth with a spatula.
  • Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from pans and allow to cool on a cooling rack.
  • Mix Greek yogurt and remaining protein powder until smooth, then add cream cheese and mix until smooth.
  • Once cakes are cooled, frost the cake.  Add a toothpick in the center of the cakes after adding the second layer of cake on top of the first icing layer.  Garnish with pecans and cinnamon if desired.
  • Store in the refrigerator covered.

Nutrition

Calories: 223kcal | Carbohydrates: 21g | Protein: 17g | Fat: 8g | Cholesterol: 52mg | Sodium: 335mg | Fiber: 3g | Sugar: 9g