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A cooled pumpkin protein cake in a pan with melted chocolate drizzled on top of it
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Protein Pumpkin Breakfast Cake

Waking up to a piece of this moist and tender Pumpkin Breakfast Cake is one of my favorite things about fall. Low in calories and high in protein, it's a healthy morning pick-me-up that tastes like a decadent treat!
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy cake, high protein breakfast, oatmeal cake
Servings: 24
Author: Amy

Equipment

  • Oven

Ingredients

For the Protein Pumpkin Breakfast Cake

  • 1 can organic pure pumpkin
  • 1 cup old fashioned oats processed in food processor into flour
  • 2 cups unsweetened Almond milk or unsweetened coconut milk
  • ¾ cup pure maple syrup
  • 4 whole large eggs
  • ¾ cup AllWhites 100% Liquid Egg Whites or 6 additional egg whites
  • 2 teaspoon pumpkin spice mix
  • 8 Tablespoons vanilla whey protein powder

For the Dark Chocolate Drizzle

  • 3 tablespoon dairy free semi-sweet chocolate chips {enjoy life}
  • 1/4 teaspoon extra virgin coconut oil

Instructions

Make the Cake

  • Preheat oven 350°. Grease a 9 x 13” pan with baking spray or extra virgin coconut oil.
  • Mix all the ingredients in a large bowl until well combined. The mix will be very wet.
  • Pour into prepared greased baking pan and bake for 60 minutes.
  • Remove from oven and place on a rack to cool completely, or place in refrigerator to cool quickly.

Add the Topping

  • Place ingredients in small bowl and microwave for 1 minute. Stir until smooth.
  • Drizzle over cake in a back and forth pattern.
  • Cut into squares and serve.

Notes

  • To Store: Refrigerate extras in an airtight container for 2-3 days.
  • To Freeze: Wrap each slice in a tight layer of plastic wrap and freeze them in an airtight container or storage bag. Enjoy frozen cake within 3 months, thawing it out in the fridge before digging in.