Warm wintery spices combined with pumpkin, plus a hit of protein all rolled into a quick throw-together cake that’s easy as pie to make!
Low carb and high protein, you can easily devour the entire cake and not feel too guilty about it!
Spices are fantastic for adding plenty of flavour, but did you know they also offer many nutritional benefits too?
Ginger in particular is commonly prescribed as a natural remedy for colds and sniffles. It’s also a good natural anti-inflammatory and has been scientifically proven to reduce the pain of those suffering from arthritis.
Cinnamon is known to help stabilise blood sugar levels, particularly after a high-carb meal. Not only does it do this, but just smelling this spice has been shown to improve cognitive function – so just by baking this cake you could make yourself brainier..maybe!
Makes: 1 small cake (3 slices)
Macros*: Calories 109, Protein 12.9g, Carbs 9.7g, Fat 1.9g
Protein Cake Base:
- 120g homemade pumpkin/butternut puree*
- 30g cinnamon whey protein
- 21g coconut flour
- 4g Sukrin almond flour (or oat flour)
- 20g Natvia
- 80g egg white
- 1 tsp baking powder
- ½ scoop (2.5g) psyllium husk
- 1 tsp cinnamon
- ¼ tsp mixed spice
- ¼ tsp ground ginger
- Pinch nutmeg
- Pinch ground all spice
*To make this, I steam butternut/squash until tender, blend to a puree and replace any lost water weight. Canned pumpkin can be subbed, but watch the cooking time.
- 0% fat greek yogurt
- 1 tbsp peanut flour
- 1 tbsp cinnamon whey protein
- Preheat your oven to 150°C. Line and lightly oil a 15cm round cake tin.
- In a bowl, combine all of the ingredients. Mix well and blend together into a smooth batter.
- Scrape into the cake tin. Bake for 28-30 minutes.
For the sauce, simply mix together 0% fat greek yoghurt, a tablespoon of peanut flour and a tablespoon of cinnamon whey with natvia to taste – leave in the fridge to thicken up.
*Note: Macros are given per slice of protein cake assuming 3 slices in total.