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Pumpkin Protein Custard-Cake

This cake turned out UNBELIEVABLE! So much so that, when I got back from the gym today, I ate half of the cake and, a couple of hours later, the other half :-D What kind of behavior is THAT? Hehe, I blame Legs for the crazy appetite – somehow the damage carried out by front squats and deads always demands extra fuel ;-) Anyways, super easy recipe and yum yum yum yuuum -> you got to try it – it’s pumpkin custardy cinnamon heaven!

Ingredients:

1/2 cup sunwarrior’s warrior blend
1/2 cup instant buckwheat powder
1 cup pumpkin
1 cup liquid egg whites
1 tablespoon cinnamon
1 tablespoon banana flavdrops

Directions:

1. Blend together and bake in a 9 inch cake pan for about 40 minutes at 160 C (320F) or until your knife comes out clean.

2. When finished baking, sprinkle it with grated coconut and cinnamon.

Macros per Serving (out of 1):

626kcas
72g protein
77g carbos (9.5g sugars)
7g fat (0.6g sat)
17.8g fiber

 

So, yeah. When it was done, I let it cool, went to the gym, came home, and booom: from cloud to cloud to cloud – it was sublime! A perfect combination of cinnamon with sweet pumpkin subtle banana and crunchy nutty coconut. It really is amazing to think that an entire cake only has 7g of fat, I mean, it feels so rich and creamy that you’d think butter was involved but nay, pure pumpkin goodness!

 

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