Pumpkin Cranberry Protein Cake

Just some scattered cranberries in a sea of pumpkin spice protein cake. Plucked from their home in the fields of Wisconsin at a tender age, never peaking to see their full potential. Never to reproduce, but they have lived a longer life than most; for that, they are grateful. The cranberry on the left in particular. They came to experience the friendship of pumpkin. And the love from peanut butter as they intertwined during mastication #postpicture. Therefore, most have decided to embrace this fate, for every outcome, “good” or “bad”, is an experience nonetheless. #ok

I spent the weekend at Anime Weekend Atlanta and clearly I’m still tired and loopy. I go every year with a group of friends, and it’s like a tradition. We basically start planning for the next year the Monday it’s over ahahha. This was our 5th year. :) I made a blog post about it! If I’m not lazy I’ll splice together a vlog video too.

IMG_4704[1]Pumpkin Cranberry Protein Cake

Makes: 8 servings

  • 1/2 cup coconut flour
  • 2 scoops cinnamon swirl cellucor whey protein
  • 1/2 cup pumpkin purée
  • 1/4 cup stevia
  • 1/2 cup water
  • 1.5 cup pumpkin spice Muscle Egg (or normal liquid egg whites)
  • 1 whole egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 cup cranberries

Mix dry ingredients in a bowl and make sure the coconut flour is broken up. Add in wet ingredients (except the cranberries) and mix until smooth. Once even, fold in the cranberries. Spray a bread pan with nonstick spray and pour batter in. The batter will seem runny but just trust it. Bake for 60-75 min at 350 F. Let cool for 10 minutes then flip over and move onto a cooling rack to finish cooling. Slice into 8 servings. If not fully cooled, the cake will be difficult to cut. Store in the fridge. Best served cold.

Nutritional info for 1 slice: 110 cals; 2 g fat, 10 g carbs (4 g fiber), and 13 g protein


Learn healthy, plant-based eating in 6 weeks from me.




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