Protein Pumpkin Cake & Cream Cheese Frosting (No Oil)
Serves 9
5 mins prep
30 mins cook
35 mins total
Healthy Oil-free Protein Pumpkin Cake made with whole wheat flour and protein powder, and topped with a protein cream cheese frosting. An easy and delicious snack cake perfect for a thanksgiving dessert or even post workout treat!
Frosting:
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Preheat oven to 350°F and line an 8x8” baking pan with parchment paper.
In a large bowl, whisk together pumpkin puree, maple syrup, milk, eggs and vanilla.
In a separate bowl, combine whole wheat flour, protein powder, pumpkin pie spice, baking powder, baking soda, and salt.
Add in dry mix and fold using a large spoon or spatula. DO NOT OVER-MIX or too much gluten will form from the wheat flour, and make the cake dense. Few lumps are okay.
Pour mixture into prepared baking pan.
Bake on center rack for 30 - 40 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.
Transfer to a cooling rack to cool completely.
To frost:
In a small bowl combine softened cream cheese (microwave 5-7 seconds if needed), yogurt and protein powder. Stir until uniform.
Spread frosting over cake, slice, and enjoy!
