As soon as the leaves start to turn my basic b*tch slowly starts making her way out. This week it manifested in the form of pumpkin chocolate cake. I was recently traveling and came back feeling the wrath of eating out so I decided to make this cake as healthy as possible. My suffering is your benefit because this cake turned out so delicious. It’s a decadent fudgy chocolate cake layered between a fluffy pumpkin frosting.
Did I mention that it’s also a High-Protein Pumpkin Chocolate Cake—moist, rich, chocolaty, and packed with protein? Whether you’re wanting a high protein snack for the week or just want a clean sweet after dinner, this recipe checks all the boxes: flavor, texture, and macros. So get the gains and eat your cake too!
Why You’ll Love This Cake
- Protein-Packed: With protein powder, Greek yogurt, and egg whites, each slice gives you a boost of muscle-loving protein.
- Refined Sugar-Free: Naturally sweetened with monk fruit and pumpkin puree.
- Gluten-Free: Made using coconut and chickpea flour.
- Ridiculously Moist: The pumpkin puree and yogurt makes it so soft, no one will believe it’s healthy. It’’s even better the next day after being refrigerated.
Ingredients
Dry Ingredients:
- ½ cup coconut flour
- ½ cup chickpea flour
- ½ chocolate protein powder (I use Ascent brand)
- 2/3 cup unsweetened cocoa powder
- ¼ cup monk fruit sweetner
- 2 tsp baking powder
- Pinch of salt
Wet Ingredients:
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- ¼ cup egg whites
- 1/2 cup plain Greek yogurt (or dairy-free alternative)
- 1 tsp vanilla extract
Protein Pumpkin Frosting
- 1/2 cup plain Greek yogurt (or dairy-free alternative)
- ½ cup pumpkin puree (NOT pumpkin pie filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line with parchment paper.
- In a large bowl, whisk together all wet ingredients until smooth.
- In a separate bowl, combine dry ingredients.
- Slowly mix the dry into the wet until just combined. Don’t overmix!
- Pour into the pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool.
- Combine ingredients for frosting and layer between cakes.
- Serve and enjoy. Store in the fridge for up to 5 days.
Tips & Tricks
- Vegan version? Sub eggs with flax eggs and use plant-based yogurt and protein powder.
- Want it sweeter? Add a few tablespoons of coconut sugar or stevia to taste.
Nutrition Breakdown (per slice, approx. 10 slices)
- Calories: 100
- Protein: 10g
- Carbs: 18g
- Fat: 7g
- Fiber: 4g
It’s perfect for post-workout, mid-day snacks, or just curling up with a slice and a pumpkin spice latte.
This High-Protein Pumpkin Chocolate Cake proves that indulgence and nutrition can coexist deliciously. It’s a dessert you’ll crave again and again—without the sugar crash. Whether you’re fueling fitness goals or just love a good bake with benefits, this one’s a must-try.
Bake it, slice it, love it—and don’t forget to share it. Tag your creations with #ProteinPumpkinCake so I can see your tasty takes!
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