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A sliced piece of moist pumpkin cake with creamy white frosting on a wooden board
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Protein Pumpkin Cake & Cream Cheese Frosting (No Oil)

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 9 servings
Calories: 185kcal

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.