Healthy Pumpkin Coffee Cake - High Protein, Sugar Free
Serves 8
10 mins prep
25 mins cook
35 mins total
Truly the only Healthy Pumpkin Coffee Cake you want - it’s low fat, high protein, sugar free and absolutely delicious with the protein cream cheese icing on top!
Streusel:
Icing:
Preheat oven to 350°F and line a 8” cake pan or baking dish with parchment paper.
In a bowl, whisk flour, protein powder, coconut flour and baking soda.
In a large bowl, whisk together hot water, applesauce, lemon juice, melted butter and vanilla.
Add dry mix to wet, and gently fold until just combined.
DO NOT OVER-MIX or protein powder will make the cake dense.
Streusel:
In a small food processor, combine flour, brown sugar, cinnamon and butter.
Blitz until just combined and crumbly.
Do not over-process or butter will get warm and melt.
Bake:
Pour ½ batter into pan, sprinkle streusel on top.
Pour remaining batter, smoothen.
Top with remaining streusel.
Bake for 22-25 minutes.
A tester inserted into the center should come out clean but moist.
Let cool for 10 minutes, transfer to cooling rack to cool completely.
Icing:
Let cool completely first.
In a small bowl combine softened cream cheese, yogurt, protein powder, milk (adding little at a time).
Taste to check sweetness; Add more sweetener if needed.
Drizzle icing over cake
