Pumpkin Protein Cake

by Brooke Goldstein November 07, 2016


  • 6 cups Kodiak Cakes Power Mix
  • 3 scoops Snickerdoodle Select protein
  • 1 can (800ml) pumpkin puree
  • 2 cups skim milk (+ water to thin)
  • 1.5 tsp baking soda
  • 5 tsp Stevia
  • 1 tbsp baking powder
  • 4 large eggs
  • 1 tbsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract 


  • 4 tbsp sugar free syrup
  • 3 tbsp cocoa
  • 1.5 tsp Stevia


  • 1 scoop Snickerdoodle protein
  • Milk to thin
  • Optional Orange colouring (red + yellow) or stir in extra pumpkin 


  1. Preheat oven to 400
  2. Mix dry ingredients in a large bowl, beat eggs in another, stir in liquids all together.
  3. Add enough water for pancake batter thickness. 
  4. Transfer half to a small, greased Bundt pan and bake for 30 minutes or until a toothpick comes out clean
  5. Let cool, remove from pan, bake your second bundt.
  6. Spread Ganache on first layer, invert second bundt onto it then top as desired.
  7. Devour, grow

Calories per Slice: 182 (of 20 large)

16g protein, 24g carbs (4 fibre), 2.5g fat


Recipe by: Whey to Bake

Brooke Goldstein
Brooke Goldstein


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