Description
Happy Birthday to me 🎂 🎉! How can you have your cake and eat it too on a high protein, low sugar diet? With this cake of course! With protein powder, Greek yogurt, and egg whites in the cake itself, plus more protein powder and cottage cheese in the frosting, this cake will have you questioning ever eating a protein bar again.
The pumpkin provides moistness with the need for fat like butter or oil. The oat flour makes it gluten free, and the liquid monk fruit and vanilla protein powder provide just enough sweetness to round out this delicious and healthy dessert for all to enjoy!
The pumpkin provides moistness with the need for fat like butter or oil. The oat flour makes it gluten free, and the liquid monk fruit and vanilla protein powder provide just enough sweetness to round out this delicious and healthy dessert for all to enjoy!
Time
Prep Time:
30 minutes
Rest Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hours
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.59
Ingredients
Serving(s)
Cake - Wet
- 1 cup Pumpkin puree
- 3/4 cup Egg whites
- 1/2 cup Skim milk
- 1/2 cup Plain nonfat greek yogurt
- 1 tbsp Vanilla extract
- 1 tbsp Liquid monk fruit
Cake - Dry
- 1 cup Oat flour
- 2 1/2 scoop Whey protein powder, vanilla
- 3/4 cup Cocoa powder
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1/4 tsp Salt
Frosting
- 1 batch Protein Frosting, Vanilla
Instructions
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- Preheat your oven to 350F. Line 2 9" circle cake pans with parchment paper, and lightly grease them with oil
- Add the wet ingredients to a bowl, and mix with a silicone spatula until fully combined.
- Add in dry ingredients, and mix with a silicone spatula until fully combined
- Divide the mixture evenly between the 2 pans, about 2 cups (480 g) each
- Bake at 350F for about 20-30 minutes, or until the top is set, the edges are browned, a toothpick to the center comes out clean, and the internal temperature is about 205F. Let the cake cool totally in the pan before removing, about 1 hour
- In a medium bowl, mix together your (blended) cottage cheese with vanilla whey and vanilla extract to make your frosting
- Remove the 2 cakes from their pans. Spread about 1/3 of your frosting (~115 g) onto one cake. Top with the other cale. Frost the top and the sides of the cake
Notes
- Unsweetened almond milk can be used in place of skim milk (same amount)
- 1/4 cup (50 g) granulated monk fruit can be used instead of liquid monk fruit
- 1 cup (112 g) almond flour can be used in place of oat flour, which will make it finer, more moist and lower in carbs, but higher in fat and calories
- I like vanilla protein powder for both the cake and the frosting, but you can use chocolate for the cake itself, though I would keep the frosting with the vanilla
Nutrition Facts
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Servings: 16
Serving Size: 1 slice (~TODO g)
Calories: 111
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Total Fat: 2.2g (3 %)
Saturated Fat: 1.0g (5 %)
Sodium: 404mg (18 %)
Total Carbohydrate: 10.2g (4 %)
Fiber: 2.4g (8 %)
Net Carbs: 7.8g
Total Sugar: 2.3g
Protein: 14.4g (29 %)
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Vitamin B12: 0.47mcg (20 %)
Vitamin D: 0.09mcg (0 %)
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Calcium: 106mg (8 %)
Iron: 1.18mg (7 %)
Magnesium: 67mg (16 %)
Potassium: 293mg (6 %)
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Caffeine: 8.6mg (9 %)
Caffeine: 8.6mg (9 %)
Sources of Inspiration
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