Pumpkin Protein Cake

by Brooke Goldstein November 07, 2016

Ingredients:

  • 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 

Ganache:

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

Topping:

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

Directions: 

  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

Author


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