Sometimes you just want a cozy treat that actually keeps you full. This Protein Pumpkin Cake is the perfect answer for your fall cravings. It is light, tender, and packed with warm spices. You get all the flavor without any heavy oils or refined sugars.
It is the ideal snack for those busy autumn afternoons. This recipe delivers a satisfying sweetness that feels like a total indulgence. You can whip this up quickly and enjoy it all week long.
Why This Recipe Is a Winner
This cake is a total lifesaver for your healthy reset goals. It uses Greek yogurt to stay incredibly moist and soft. You get a boost of protein in every single bite. It is perfect for a quick breakfast or a guilt-free dessert.
Your family will never guess it is actually good for them. It brings all the fall comfort you crave without the sluggish feeling. Plus, it is completely oil-free which makes it much lighter than traditional cakes.
Simple Method
Making this cake is as easy as mixing two bowls together. You do not need any fancy equipment or advanced baking skills. Just whisk your dry ingredients and stir in the wet ones. The batter comes together in just a few minutes. Even if you are new to baking, you can master this recipe easily.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using oat flour keeps the texture light and wholesome.
- 1 cup oat flour
- 60 grams vanilla whey protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup sugar-free maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces low-fat cream cheese, softened
- 1/4 cup non-fat plain Greek yogurt (for frosting)
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract (for frosting)
Step-by-Step
- Preheat oven to 350°F (175°C) and prepare an 8×8 inch baking pan with non-stick parchment paper.
- In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, combine the pumpkin puree, 1/2 cup Greek yogurt, maple syrup, eggs, and 1 teaspoon vanilla extract until homogenous.
- Integrate the wet ingredients into the dry ingredients, stirring until just combined to maintain a light crumb.
- Pour the batter into the pan and bake for 25-30 minutes, or until the internal temperature reaches 200°F or a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack to prevent the frosting from melting.
- Prepare the frosting by beating the softened cream cheese, 1/4 cup Greek yogurt, powdered erythritol, and 1/2 teaspoon vanilla until smooth and aerated.
- Spread the frosting evenly over the cooled cake surface and slice into 9 equal portions.
Best Ways to Enjoy It
Serve a slice warm with a hot cup of coffee. It makes a wonderful afternoon pick-me-up on a chilly day. You can also enjoy it as a post-workout treat. Pair it with fresh apple slices for a crunchy side. Pack it into containers for easy weekday snacks.
Keep It Fresh
Store any leftover cake in an airtight container in the fridge. It will stay fresh and moist for up to four days. You can also freeze individual slices for easy meal prep sessions. To reheat, just pop a slice in the microwave for 15 seconds. This helps the frosting soften without melting completely.
Tips for Best Results
- Don’t skip cooling the cake before you add the frosting.
- Avoid overmixing the batter to keep the texture light and airy.
- Use room temperature eggs for a smoother batter consistency.
- Ensure you use 100% pure pumpkin puree, not pumpkin pie filling.
- For a festive look, sprinkle a little extra pumpkin spice on top.
- Check the cake at 25 minutes to prevent it from drying out.
- Use a high-quality vanilla whey protein for the best flavor results.
Ways to Switch It Up
- Swap the frosting for a dollop of plain Greek yogurt and honey.
- Add a handful of dark chocolate chips for a sweeter treat.
- Use gluten-free certified oats if you have a gluten sensitivity.
- Stir in some crushed walnuts for a bit of fall crunch.
Common Questions
Can I use a different protein powder?
Whey protein works best for the soft texture of this cake. Plant-based proteins may make the cake a bit more dense or dry. If you use plant protein, you might need extra moisture.
Will my kids actually eat this?
Absolutely, because it tastes just like a traditional pumpkin spice cake. The frosting is sweet and creamy, so they won’t notice the extra protein. It is a great kid-approved snack for school lunches.
How do I know when it is done?
Insert a toothpick into the center of the cake after 25 minutes. If it comes out clean or with dry crumbs, it is ready. You can also check if the edges are pulling away.
I hope this cozy cake brings a little warmth to your kitchen this season. It is the perfect way to enjoy fall flavors while feeling your best. Happy baking!
— Alex
Protein Pumpkin Cake & Cream Cheese Frosting (No Oil)
Ingredients
- 1 cup oat flour
- 60 grams vanilla whey protein powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sal t
- 1 cup canned pumpkin puree
- 1/2 cup non -fat plain Greek yogurt
- 1/4 cup sugar -free maple syrup
- 2 large egg s
- 1 teaspoon vanilla extract
- 4 ounces low -fat cream cheese, softened
- 1/4 cup non -fat plain Greek yogurt (for frosting)
- 1/4 cup powdered erythritol
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking pan with non-stick parchment paper.
- In a large bowl, whisk together the oat flour, protein powder, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, combine the pumpkin puree, 1/2 cup Greek yogurt, maple syrup, eggs, and 1 teaspoon vanilla extract until homogenous.
- Integrate the wet ingredients into the dry ingredients, stirring until just combined to maintain a light crumb.
- Pour the batter into the pan and bake for 25-30 minutes, or until the internal temperature reaches 200°F or a toothpick comes out clean.
- Allow the cake to cool completely on a wire rack to prevent the frosting from melting.
- Prepare the frosting by beating the softened cream cheese, 1/4 cup Greek yogurt, powdered erythritol, and 1/2 teaspoon vanilla until smooth and aerated.
- Spread the frosting evenly over the cooled cake surface and slice into 9 equal portions.
