Protein Pumpkin Cake with Vanilla Icing

Kaylie

Yields 8 squares

Protein Pumpkin Cake with Vanilla Icing

High Protein; Low Sugar; Low Fat; Gluten Free

20 minPrep Time

16 minCook Time

36 minTotal Time

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Ingredients

Cake:
• ½ cup whole wheat flour
• 70 grams (1 cup + 2 Tbsp) vanilla whey protein powder
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp cornstarch
• 1 Tbsp pumpkin pie spice
• 1 Tbsp powdered sugar of choice
• 2/3 cup pumpkin puree
• 2 Tbsp liquid egg whites
• 2 Tbsp milk of choice (i.e. cow's, soy, almond, etc.)
• 1 ½ Tbsp honey
Icing:
• 2 Tbsp oat flour
• 1 Tbsp soy flour
• 25 grams (~1/2 cup) whey protein powder (vanilla or unflavored)
• 2 Tbsp powdered sugar of choice
• ¼ tsp cream of tartar
• 38 grams (1/8 cup + 1 Tbsp) plain Greek yogurt
• 1 Tbsp milk of choice (i.e. cow's, soy, almond, etc.)
• 1 Tbsp vanilla paste

Instructions

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, combine flour, protein powder, baking soda and powder, salt, cornstarch, spice, and sugar.
3. In a separate bowl, combine pumpkin puree, egg whites, milk, and honey.
4. Stir the wet ingredients into the dry until well combined.
5. Pour the dough into a greased or parchment paper lined 9" X 5" loaf pan.
6. Bake for 16 minutes or until a knife inserted into the middle comes out clean. Allow cake to cool in pan.
7. For the icing: in a medium size bowl, combine oat flour, soy flour, protein powder, sugar, and cream of tartar.
8. Add in yogurt, milk, and vanilla paste.
9. Mix together with electric mixer until thick and creamy.
10. Spread icing over cooled cake.
11. Slice and eat!