Pumpkin Protein Cake with Cream Cheese Protein Frosting

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 12 Egg whites, large

• Condiments

  • 1 sprinkle Stevia

• Baking & Spices

  • 1/2 tsp Pumpkin spice
  • 1 package Vanilla bean protein cake mix

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 4 oz Greek yogurt, nonfat
  • 1 package Neufchatel cheese
  • 1/2 cup Vanilla whey protein, natural

• Other

  • Best if ingredients are at room temperature

Found on proteincakery.com

Description

Ingredients

• 1 package Vanilla Bean Protein Cake Mix
• ½ cup pumpkin puree (canned) (123g)
• 12 large egg whites (or 396g liquid whites)
• 2 tablespoons melted coconut oil (28g)
• ½ teaspoon pumpkin spice
• Best if ingredients are at room temperature
• 1 package Neufchâtel cheese (8oz or 224g)
• 4oz nonfat Greek yogurt (1/2 cup or 114g)
• ½ cup natural vanilla whey protein (51g)
• sprinkle of stevia (optional)

Directions

• Follow the directions on the bag of Vanilla Bean Protein Cake Mix, subbing the pumpkin for the applesauce and adding the pumpkin spice.
• While the cake is baking, mix Neufchâtel cheese with Greek yogurt until smooth.
• Add vanilla whey and stevia. Mix well.
• Refrigerate frosting to cool and set while cake bakes and cools.
• Remove cake from oven when ready, and let cool completely before frosting.
• Frost, and enjoy!

Nutrition