Pumpkin Protein Cake with Cream Cheese Frosting

Name: Pumpkin Protein Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 slices
Ingredients: 1 1/2 cups oat flour; 2 scoops Cellucor whey protein; 15 oz can pumpkin puree; 1/2 cup unsweetened applesauce; 1/2 cup unsweetened vanilla almond milk; 1/3 cup Splenda brown sugar blend; 1 egg plus 3 egg whites; 1 tbsp Simply Jif creamy peanut butter; 2 tsp vanilla extract; 2 tsp ground cinnamon; 1 tsp baking powder; 1 tsp baking soda; 1/8 tsp nutmeg; 8 oz tub Philadelphia 1/3 less fat cream cheese; 1 cup Dannon Light and Fit Vanilla Greek yogurt; 2 scoops Cellucor Whipped Vanilla whey protein

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
10 slices
Calories
223 kcal
Course
Dessert, Cake
Cuisine
American

Pumpkin Protein Cake with Cream Cheese Frosting

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Cake Ingredients:

1 1/2 cups oat flour
2 scoops Cellucor whey protein I used 1 scoop vanilla and 1 scoop cinnamon
15 oz can pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup unsweetened vanilla almond milk
1/3 cup Splenda brown sugar blend
1 egg plus 3 egg whites
1 tbsp Simply Jif creamy peanut butter
2 tsp vanilla extract
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/8 tsp nutmeg

Frosting Ingredients:

8 oz tub Philadelphia 1/3 less fat cream cheese room temp
1 cup Dannon Light and Fit Vanilla Greek yogurt
2 scoops Cellucor Whipped Vanilla whey protein

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Instructions

Pre-heat oven to 350 degrees.
Combine all dry cake ingredients in a large bowl, then mix in all wet ingredients.
Spray two 9 inch round cake pans with non-stick cooking spray. Divide cake mix evenly between 2 cake pans and smooth with a spatula.
Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from pans and allow to cool on a cooling rack.
Mix Greek yogurt and remaining protein powder until smooth, then add cream cheese and mix until smooth.
Once cakes are cooled, frost the cake. Add a toothpick in the center of the cakes after adding the second layer of cake on top of the first icing layer. Garnish with pecans and cinnamon if desired.
Store in the refrigerator covered.