High Protein Pumpkin Spice Cake Recipe

Name: High Protein Pumpkin Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup whole unbleached cane sugar; 1/2 cup coconut oil; 2 tablespoons molasses; 2 eggs; 1 cup cottage cheese or 1 cup Greek yogurt; 1 cup pumpkin puree; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat, spelt or 1 1/2 cups buckwheat flour; 2 1/2 teaspoons cinnamon; 1 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon allspice; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup chopped walnuts or 1/2 cup pecans

Servings: persons

2/3 cup whole unbleached cane sugar
1/2 cup coconut oil
2 tablespoons molasses
2 eggs
1 cup cottage cheese or 1 cup Greek yogurt
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups whole wheat, spelt or 1 1/2 cups buckwheat flour
2 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup chopped walnuts or 1/2 cup pecans

1
Preheat oven to 350 degrees F.
2
In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.
3
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2/3 cup whole unbleached cane sugar, 1/2 cup coconut oil, 2 tablespoons molasses, 2 eggs, and more.

Yes, High Protein Pumpkin Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Pumpkin Spice Cake

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