Cooked - Moist A.f. Protein Pumpkin Cake With Cream Cheese Icing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Moist A.f. Protein Pumpkin Cake With Cream Cheese Icing

1.0

1 cup pumpkin puree (250g)

½ cup cottage cheese (125g)

½ cup oat flour (or blended oats) (60g)

½ cup almond flour (60g)

1 scoop vanilla or pumpkin protein powder

2 large egg whites (75g)

¼ cup unsweetened almond milk

¼ cup sugar-free maple syrup

¼ cup Greek yogurt (fat-free or low-fat) (60g)

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tbsp pumpkin pie spice (cinnamon, nutmeg, ginger)

1 tsp vanilla extract

¼ cup fat-free cream cheese, softened (60g)

2 tbsp Greek yogurt (fat-free or low-fat)(30g)

1 tbsp sugar-free sweetener (e.g., Stevia, Monk Fruit)

1 tsp vanilla extract

Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, whisk together the pumpkin puree, cottage cheese, egg whites, Greek yogurt, almond milk, and sugar-free maple syrup.
In a separate bowl, mix the oat flour, almond flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.
Combine the wet and dry ingredients, mixing until smooth.
Pour the batter into the loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.
Allow the cake to cool completely before icing.
In a small bowl, mix the cream cheese, Greek yogurt, sweetener, and vanilla extract until smooth and creamy.
Once the cake has cooled, spread the cream cheese icing evenly on top.
Cut into 8 pieces

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 94 weeks ago

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