Sugar Free Protein Cake with Pumpkin Puree “Icing”

As if my recent obsession with “Mug Cakes” wasn’t bad enough, I have now combined it with my protein powder obsession!

My friends…. prepare yourselves to meet the protein bowl cake!

It all started like this…….

GF Guy and I are in the process of moving. (Yes, we are moving AGAIN. This time, at least, it’s just down the road to a quieter neighborhood with respectful professionals who don’t smoke pot at the community pool and play “Ding Dong Ditch” at 2AM.) I have been slowing packing up the house so as to avoid any last minute scramble. Which was a wonderful idea until I started to make protein pancakes only to find that my spice grinder was in an already taped up box at the bottom of a large stack. (Sigh….) It was okay, though. I have learned to adapt. Survival of the fittest, and all that hoopla. I put on a stiff upper lip, placed my incomplete pancake batter in the microwave, and hoped for the best.

WIN! An utterly delightful breakfast cake emerged from the microwave. Topped with a little Pumpkin Puree “Icing”, it more than made up for the missing spice grinder.

Sugar-Free Protein “Cake” with Pumpkin Puree “Icing”

(Gluten-Free, Dairy-Free)

Ingredients:

  • 1 scoop Vegan, Plant-Based Vanilla Protein Powder
  • 1 large, organic Egg, beaten
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/3-2/3 cup Water

Directions:

  1. Combine all ingredients in a glass, microwave safe bowl, stirring until smooth.
  2. Microwave on high for 2 1/2 minutes.
  3. Serve topped with pumpkin puree “icing”.
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