Short on time but not your seasonal cravings? Try a Microwave Protein Pumpkin Cake! This quick pumpkin cake recipe takes just minutes to make with simple ingredients and is packed with pumpkin flavor!
All you need to make this one is a mixing bowl for your ingredients, something to microwave your cake in, and a microwave.
Add into your mixing bowl 1 scoop of a vanilla protein powder, 1 large egg white or 3 tablespoons of liquid egg whites, 1/2 teaspoon of vanilla extract, 2 tablespoons of coconut flour, 1 teaspoon of light brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of pumpkin pie spice, 1/2 teaspoon of baking powder, 1 ounce of unsweetened milk substitute, and 1/4 cup of pumpkin puree.
Mix everything together until your microwave protein pumpkin cake mix is smooth.
Take out at least a 2 cup microwave safe dish and coat it with some non-sticking cooking spray. If you want a bigger or smaller cake you can scale the recipe below but keep in mind that the bigger your cake is, the longer it’ll take to microwave.
Add your mix into the dish and microwave it for :30 seconds.
Mix everything around a bit after :30 seconds and continue microwaving it for around :60-:90 seconds. Also keep in mind that another factor in your microwave time will be how powerful your microwave is.
Remove your microwave protein pumpkin cake from the microwave and let it cool.
Pop your cake out of the dish and top it! I topped mine with some pumpkin Greek yogurt and ground cinnamon. Let us know what you top yours with in the comments below.
Another great topping? Our High Protein Frosting recipe!
Microwave Protein Pumpkin Cake
What We Used
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Ingredients
- 1 Ounce Milk Substitute - or Milk
- 1 Scoop Protein Powder - Vanilla
- 2 Tablespoons Coconut Flour
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Pumpkin Pie Spice
- 3 Tablespoons Liquid Egg Whites - or 1 Large Egg Whites
- ½ Teaspoon Vanilla Extract
- 1 Teaspoon Light Brown Sugar
- ¼ Cup Pumpkin Puree
- ½ Teaspoon Baking Powder
Instructions
- Combine all of your ingredients into a bowl
- Mix everything together
- Take out a 2 cup microwave safe dish and coat it with some non-stick cooking spray
- Pour your mix into the dish
- Microwave for :30 seconds, mix everything around, and microwave for an additional :60-:90 seconds
Video
Notes
- Calories: 256
- Fat: 4g
- Saturated Fat: 2g
- Sodium: 321mg
- Carbs: 19g
- Fiber: 7g
- Sugar: 10g
- Protein: 36g
Nutrition
9 Comments
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Amazing!
I substituted oat flour for coconut flour. Is there an advantage of one over the other?
Awesome recipe! Tasted great 🙂
I was a little nervous about making this but WOW it’s awesome. I’ve made it several times now sometimes with chocolate chips added after the 30 sec stir. YUM!! Thank you for another fantastic recipe, YOU ROCK.
Awesome Becky! Thank you so much. You rock too for this comment!
my first mug cake, but not my last! thanks for another tasty recipe!
This may be a dumb question, but do you think chocolate whey protein would taste alright in this recipe?
Sure! Obviously a more chocolate taste but if you like chocolate + pumpkin you’ll probably like it!