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