Who doesn’t love cake for breakfast, right?
Well, this protein pumpkin cake is amazing.
It has a very dense and very moist consistency, making it nice and filling. It has just the slightest hint of sweetness which comes in part from the diced apples that are inside.
When I counted up the nutritional facts for this recipe on SparkRecipes, I portioned it into 9 servings. However, you could easily be much more generous.
Take a look at the facts:
Check out that protein! It’s definitely a must-try!
Protein Pumpkin Breakfast Cake
Makes 9 servings
- 1.5 cups liquid egg whites
- 1 can pumpkin
- 1/3 cup light coconut milk
- 2 packets Truvia
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp vanilla
- 1 scoop vanilla whey protein powder
- 2-2/3 cups slow cook oats
- 1/2 cup low-fat cottage cheese
- 1 medium apple, finely chopped
- 3 tbsp pecan pieces
Preheat oven to 325 degrees. Mix all ingredients in blender except apple and nuts. Fold in apple.
Spray a 9×9 pan with non-stick cooking spray. Pour mixture evenly in pan and sprinkle with nuts on top.
Bake 50 minutes or until center of cake is dry. ENJOY!
I highly recommend enjoying your cake by popping it into the microwave for 20 seconds to get it warm, then top it off with a little Greek yogurt, some banana slices, a sprinkle of cinnamon, and a drizzle of maple syrup.
I’m sure peanut butter would be just as fantastic….but either way, it’ll rock your socks!