This cake turns out UNBELIEVABLE! Anyway, super easy recipe and you’ve got to try it – it’s pumpkin custardy cinnamon heaven!
1/2 cup whey protein blend
1/2 cup instant buckwheat powder
1 cup pumpkin
1 cup liquid egg whites
1 tablespoon cinnamon
1 tablespoon banana flavdrops
1. Blend together and bake in a 9 inch cake pan for about 40 minutes at 160 C (320F) or until your knife comes out clean.
2. When finished baking, sprinkle it with grated coconut and cinnamon.
Macros per Serving (out of 1):
77g carbohydrates (9.5g sugars)
7g fat (0.6g sat)
A perfect combination of cinnamon with sweet pumpkin subtle banana and crunchy nutty coconut. It really is amazing to think that an entire cake only has 7g of fat, it feels so rich and creamy that you’d think butter was involved but nay, pure pumpkin goodness!
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This looks AMAZING! You seriously have the most amazing recipes. I think I’m going to try making a mini version of this tonight! I don’t have Sunwarrior protein, but I’m thinking my Vanilla About Time Whey protein should work just fine!
Do you think you could swap out the blend protein and buckwheat powder for whey powder instead? Or would that not work?
hmmmmmm…. maybe you could sub with whey and oat flour instead? Because you need a flour in there aside from the whey… you could try coconut flour + whey?
So I used what I had on hand and ended up with this:
1/2 cup vanilla pea protein powder
1/4 cup wheat bran
1/4 cup oatbran (I also did a batch with 1/4 cup flour instead of oatbran)
1 cup canned pumpkin
1 cup egg whites
Verdict: AMAZING! Keep the recipes coming!
Pinch of stevia and baking powder
Could you please tell me if instant buckwheat cereal, or buckwheat flour is the same thing as instant buckwheat powder?