Protein pumpkin cake

Indulge in a healthy treat

Today we bring you a delicious and complete protein cake recipe made with pumpkin and oat flour.

We've added Premium Whey protein, which has an extra boost of L-glutamine to promote muscle recovery and development.

This pumpkin cake has no added sugar, but it will still taste sweet thanks to Organic Coconut Syrup, Weider's 100% natural and vegan-friendly organic coconut blossom syrup.

Below you'll find the ingredients and step-by-step preparation method.

Ingredients for 1 cake (6 servings):

• 30 g of Premium Whey Protein Vanilla
• 10 ml of Organic Coconut Syrup
• 100 g of Oat flour
• 180 g of Pumpkin
• 3 Eggs
• 50 ml of Skim milk
• 7 g of Yeast
• Cinnamon to taste

Preparation:

• Separate the egg whites from the yolks. Beat the egg whites until stiff and then add the yolks and beat everything again.
• Add the Organic coconut Syrup and milk and mix.
• Mash the pumpkin and add it, then beat again.
• Then add all the dry ingredients: oat flour, Premium Whey Protein, and yeast. Mix everything again until a homogeneous batter is formed.
• Add a little cinnamon if desired, mix, and grease the mold to pour the mixture and bake.
• Bake at 190°C for 30 min.

And enjoy!

NUTRITIONAL VALUES PER SERVING:

Here's the video so you can see the recipe step-by-step and how delicious it looks!

Pumpkin protein cake video recipe

Other related recipes:

• Oatmeal cookies with orange and chocolate
• Apple and cinnamon cookies
• Cheesecake