Protein pumpkin cake with coconut bacon
The first weeks of autumn you can try to deny the season completely. Until the moment that autumn really sets in and you have to content yourself with baking. Fortunately, that is not a punishment, because everywhere you go there are pumpkins available. And if there is one thing you can make delicious baking with, it is the Kabocha, Hokkaido and Butternut pumpkin. If you are already thinking: pureeing a pumpkin is way too much hassle for me. A can of pumpkin puree works too!
Anyway, there are no words for this pumpkin bake, a protein pumpkin cake with coconut bacon. The cake is moist, perfectly balanced in terms of taste and nutritious enough to eat it very often this fall. And serve this protein pumpkin cake with coconut bacon to your in-laws, because no one will associate this with 'healthy' in the slightest. Still in the mood for pumpkin pies? Then we recommend the apple pies with pumpkin free sample immediately
Preparation time
Prep for 25 minutes + 60 minutes baking time
Nutritional value per protein pumpkin cake with coconut bacon (made with sugar substitutes and almond milk):
2377 kcal, 147 g carbohydrates, 116 g fat, 172 g protein.
Ingredients (12 servings)
For the pumpkin cake
- 140 g whole wheat flour
- 50 g of almond flour
- 40 g Live Puri Natural protein powder
- 2 tl baking powder
- 1 tsp baking soda
- 3 tsp pumpkin spice herbs
- 1 tsp cinnamon
- pinch of salt
- 3 eggs
- 60 g (almond) milk
- 175 g (substitute for) maple syrup, for example Steviala Magical Maple
- 350 g pumpkin puree
For the coconut bacon
- 75 grams of coconut flakes
- 4 tbsp tamari or soy sauce
- 2 tbsp (substitute for) maple syrup, for example Steviala Magical Maple
- 1 tsp smoked paprika
For the frosting
- 200 g dairy spread
- 1 tsp vanilla extract
- 50 g (substitute for) icing sugar, for example Steviala Frost
- 40 g Live Puri Vanilla protein powder
Preparation
- Start by making the pumpkin cake. Preheat the oven to 190°C (175°C fan) and grease a brownie pan.
- Take two bowls. In one bowl (the dry ingredients) mix the whole wheat flour, almond flour, egg white powder, baking powder, baking soda, pumpkin spice, cinnamon and salt. In the other bowl mix the eggs, almond milk, maple syrup and pumpkin puree. Add the dry ingredients to the wet, and mix until a smooth batter. Pour the batter into the baking tin and put it in the oven for 35 min.
- In the meantime, prepare the coconut bacon. Mix all the ingredients from the 2nd list together and set aside. When the cake is ready, lower the oven to 180°C (160°C fan-assisted) and spread the mixture over a baking tray. Slide this in the oven and stir the coconut bacon every 3 min. After 20 to 25 min. it is done! Then remove the coconut bacon from the oven and let it cool well.
- For the cream cheese frosting, mix all the ingredients from list 3 until smooth.
- Spread the glaze over the cooled(!) cake and sprinkle with the coconut bacon. The protein pumpkin cake with coconut bacon is ready. Taste it!
This pumpkin cake with coconut bacon was invented and executed by Anouk. She knows what to do with the protein powder from Live Puri can be seen on her Instagram and with the overview of all its Live Puri recipes.
Recipe Maaike 2 - Live Puri
Recipe ingredients:
4.5