As anyone who knows me knows, I am the most basic of basic when it comes to this time of year. Fall is my favorite season; the weather cools off but isn’t actually cold yet (I see you lurking, January), football returns, it’s socially acceptable to want chili every day, and pumpkin EVERYTHING hits the shelves. While I’m totally against the early release of pumpkin spice – August is still summer, just wait for September to hit – once pumpkin season is back, I want to experience it fully. But I don’t want the sugar bomb that comes with pumpkin spice lattes or pumpkin Oreo’s. Enter: the protein cake. More specifically, the pumpkin protein cake.
If you happen to know a brand that makes pumpkin spice protein powder, please send it my way, but for this protein cake recipe I’ve kept it simple with basic vanilla protein, while adding pumpkin puree and various fall spices to make it taste like your favorite autumn treat.
After portioning out your protein cake in relation to your nutrition needs, these are a great snack pre or post-workout, or any time you have a craving for something which tastes like fall, but isn’t actually dessert. So, pretty much every day between September 1 and December 1.
Protein Cake Ingredients:
- 3/4 Cup Oat Flour (make this by grinding Old Fashioned oatmeal in your blender or food processor)
- 2 Servings Vanilla Protein Powder (I use whey isolate, but feel free to substitute with your favorite variety)
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger (optional, but preferred)
- 1/4 tsp Ground Cloves (optional, but preferred)
- 1/2 tsp Ground Nutmeg, fresh if possible (optional, but preferred)
- 3 Eggs
- 1 Cup Pumpkin Puree (not pumpkin pie mix – that is full of sugar – just regular pumpkin)
- 1/4 Cup Chopped Walnuts (optional)
- 1 T Vanilla Extract
- 1/2 tsp Salt
Protein Cake Steps:
- Preheat your oven to 350 degrees. Grease an 8×8 baking dish, and set aside.
- In a large mixing bowl, mix together the oat flour, protein powder of your choice, baking powder, salt, and all the spices you are using.
- In another mixing bowl, beat together the eggs, pumpkin, and vanilla until completely combined.
- Add the wet mixture to the dry ingredients, and stir until combined. Don’t worry if there are a few clumps, they will cook out.
- Pour the batter into the baking dish, and smooth to even. Top with the walnuts, if using.
- Cook for approximately 25 minutes, or until a toothpick stuck into the center of the cake comes out clean.
- Cut into equal servings and enjoy!