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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!

A piece of pumpkin breakfast cake on a sheet of parchment paper with 3 more slices stacked behind it

The Best High-Protein Breakfast for Fall

Every sweet tooth wakes up with the temptation to devour a slice of last night’s cake for breakfast. Thanks to this super simple recipe, you can give in to that temptation with no feelings of guilt whatsoever! While your average cake is meant to be indulgent rather than nutritious, this hearty breakfast cake gives you the best of both worlds.

It’s made with organic pumpkin, gluten-free rolled oats, plant-based milk, protein powder and more. Warm pumpkin spices enhance the flavor of the cake while a drizzle of melted dark chocolate tops it off. Sometimes I’ll eat a piece of this cake for breakfast, another one after lunch and a third one after dinner!

Organic pumpkin puree, pure maple syrup, pumpkin pie spice and the rest of the ingredients arranged neatly on a kitchen countertop

What You’ll Need

This convenient make-ahead breakfast uses a short list of wholesome ingredients. The amounts are specified in the recipe card below this post.

For the Protein Pumpkin Cake

  • Organic Pumpkin: Be sure to grab pure pumpkin puree – not pumpkin pie filling.
  • Gluten-Free Rolled Oats: Use your food processor to grind the oats into flour.
  • Unsweetened Almond Milk: Or unsweetened coconut milk.
  • Pure Maple Syrup
  • Large Eggs
  • AllWhites 100% Liquid Egg Whites: Or 6 additional egg whites.
  • Pumpkin Spice Mix
  • Vanilla Whey Protein Powder

For the Dark Chocolate Drizzle

AllWhites' liquid egg whites being poured into the breakfast cake batter

How to Make Protein Pumpkin Breakfast Cake

This healthy breakfast cake is easy to prepare with two bowls and one pan. Cleanup will be quick and painless!

  1. Prep for Baking: Preheat the oven to 350°F. Grease a 9×13-inch pan with baking spray or extra virgin coconut oil.
  2. Make Batter: Combine all of the cake ingredients in a large mixing bowl. The batter will be very wet.
  3. Bake: Pour the batter into the greased pan and bake the cake for 1 hour.
  4. Let Cool: Remove your cake from the oven and transfer it to a rack so it can finish cooling.
  5. Make Topping: Place the chocolate chips and coconut oil into a small heat-proof bowl and microwave the mixture for 1 minute. Stir until smooth.
  6. Drizzle Over Cake: Drizzle the chocolate topping over the cake in a back-and-forth pattern.
  7. Enjoy! Cut the cake into squares and serve it.

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

 

Tips for Success

These expert tips and tricks will help you craft the most crave-worthy breakfast cake.

  • Use Oat Flour in a Pinch: If you don’t have any old-fashioned oats to grind up, just use 3/4 cup of pre-packaged oat flour. Problem solved!
  • Speed Up the Cooling Time: Want your cake to cool more quickly? Pop it into the fridge to push things along.
  • Melt the Chocolate in a Double Boiler: Candy melting pots and double boilers do a great job of melting chocolate quickly and evenly. If you have one of those appliances, you might want to put it to use.

Add-In Ideas

There are tons of good-for-you ingredients loaded into this breakfast cake. But as they say, the more the merrier!

  • Chopped Nuts
  • Chocolate Chips
  • Shredded Coconut
  • Hemp Seeds
  • Dried Fruit
  • Peanut Butter Chips
  • Cacao Nibs
  • Fresh Lime Zest

A stack of 3 slices of pumpkin protein cake with the remaining cake in a pan behind the stack

Serving Suggestions

This cake makes a great companion for your morning coffee or tea. If you’d like to serve another dish alongside it, I suggest picking something like Yogurt Parfaits or Paleo Egg Cups. Whenever I’m going all in with the protein, I’ll pair my pumpkin cake with a Chocolate Peanut Butter Protein Shake.

Storage Instructions

Keep extra breakfast cake in an airtight container in the fridge for up to 3 days. I usually enjoy it cold, but you can microwave individual servings for 5-10 seconds if you’d like.

Can I Freeze This Breakfast Cake?

You can! Wrap each slice in a tight layer of plastic wrap and freeze them in an airtight container or storage bag. Enjoy the frozen cake within 3 months, thawing it out in the fridge before you dig in.

More Easy Pumpkin Recipes

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

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 mins
Cook Time1 hr
Total Time1 hr 8 mins
Servings: 24

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.
Course: Breakfast
Cuisine: American

Categories:

A collage of two images of a protein pumpkin breakfast cake on a dining table

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30 comments on “Protein Pumpkin Breakfast Cake”

  1. This looks great, just what I’ve been looking for!
    Unfortunately I am allergic to egg yolks and oats. How much egg whites and what can I substitute for oats?
    Thank you!

  2. I made this cake exactly as directed and it was very soggy. I cooked it and extra 20 minutes hoping to firm it up but it didn’t help. Very disappointed in this recipe as I used a lot of expensive ingredients. The whole cake went in the trash can:(. Not good!

  3. Avatar photo
    Laura at I Heart Naptime

    Oh my goodness, I absolutely cannot wait to try this! This looks great for having around the house for breakfast and quick snacks.

    And to be brutally honest, my dad is on hospice and two-thirds of my kids are sick, so easy on-the-go healthy food is the only thing keeping me fueled right now. I’m gonna make these these today between doctor appointments.

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