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Pumpkin Protein Custard-Cake

Pumpkin Protein Custard-Cake

This pumpkin cake is really easy and the perfect way to use canned pumpkin! If you don’t have canned pumpkin at hand, don’t worry. Simply bake a pumpkin (or squash) and use the ‘flesh’ of the pumpkin or squash in this recipe. The end product is a really soft almost custard-like cake that’s soft and absolutely delicious! It’s the 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!


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):

626kcas, 72g protein, 77g carbohydrates (9.5g sugars), 7g fat (0.6g sat), 17.8g fibre

Whey Protein 360
Pea Protein
Overnight Oats
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5 Replies to “Pumpkin Protein Custard-Cake”

  1. 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!

    • 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?

  2. 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
    tbsp cinnamon
    Maple extract

    Verdict: AMAZING! Keep the recipes coming!
    Pinch of stevia and baking powder