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Apple Banana and Pumpkin Protein Cake Pies With Vanilla Protein Custard


3 large apples – steamed
1/2 cup  pumpkin puree
1/2 cup unflavored casein
1 banana
2 tablespoon brown rice protein (could always sub with coconut flour and/or ground almonds)
1 tablespoon grated orange peel
1 tablespoon ground coconut
2 teaspoon cinnamon
(+ pinch ground ginger, if you’re into that)


Mix this all together and bake at 150 celsius (~ 302 F) for 30 minutes before serving with some ‘vanilla custard’ made out of vanilla casein + warm milk 😀

Macros per Serving (out of 8):

9g protein
8.5g carbo (5.2g sugars/1.6g fiber)
2.4g fat (1.3g sat) 

To be perfectly honest, I was trying to make ‘cakes.’ Errr, yes. But, instead, what came out of the oven were these little cake pies! (which, if one were methodically inclined to pigeonholing food, would provide a compelling argument for the coining of the Cake Pie as ‘Cake Pie (ˈkeɪk ˈpaɪ) = (Noun) = An item of baked, soft, sweet food, usually made with flour (or, one must add, flouring ingredients like protein powder) with the texture of a pie – a texture most commonly produced following the baking of fruit with other congealing ingredients, i.a. egg’.

On the whole, these babies, with the ‘custard’ on top? Well… oy!! –> HUGE smiles :-)))))))))) The cake pies were so moist and full of apple cinnamonness and this, with the custardike vanilla sauce on top? Well, boom! 😀 Try it ;-))))

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