Pumpkin Protein Cake

This Pumpkin Protein Cake for One will be your go-to fall breakfast but it also doubles as a delicious dessert!

Pumpkin Protein Cake for One topped with chocolate chips and whipped cream surrounded by mini pumpkins.

In all honesty, I have eaten this protein-packed recipe for lunch too. It’s that GOOD!

Pumpkin puree, vanilla protein powder (whey or plant-based), and eggs will keep your tummy full for at least 3-4 hours.

This dairy free cake is fluffy, full of healthful ingredients, and easy peasy to make on a slow morning.

Close up shot of a baked pumpkin cake topped with coconut whipped cream and sprinkled with pumpkin pie spice.

I usually top mine with Lily’s Salted Caramel Chocolate Chips after the cake has baked.

The chocolate chips are melty and the perfect icing on the cake, so to speak. I have also put chunks of a dark chocolate bar on top and it’s divine!

Coconut whipped cream is also a nice addition if you are feeling a little extra. 😉 If you are enjoying this as a dessert, the whipped cream isn’t optional. It’s a necessity! (I usually buy a can of coconut milk whipped cream at Wal-Mart.)

Dairy Free Pumpkin Protein Cake for One in a cream colored glazed ceramic cast iron skillet.

Pumpkin Protein Cake Ingredient List

1/3 cup pumpkin puree

1/4 cup vanilla protein powder (I use Orgain Organic Vanilla Bean Protein Powder)

1 Tbsp coconut flour

1 egg

1 egg white or 2 Tbsp egg whites

2 tsp oil (avocado, coconut, or extra virgin olive oil)

2 tsp monk fruit sweetener

1 tsp baking powder

1/2 tsp pumpkin pie spice

1 Tbsp Lily’s salted caramel chocolate chips or dark chocolate chips

Gorgeous gluten free cake flavored with pumpkin pie spice. Two spoons digging into the healthy single serving recipe.

You can bake this cake in any oven safe skillet or pan. I use a 6″ enameled cast iron skillet from Hearth & Hand (Johanna Gaines!) and it works like a charm. Here is a similar pan.

30 grams of protein is what I aim for at each meal and this fits the bill. I usually add collagen to my coffee so that bumps me up to 40 grams.

This cake was inspired by Meredith at The Peachie Spoon. She has helped me learn how important protein is at every single meal. If I don’t have at least 30 grams of protein and a healthy fat source at each meal I am hungry an hour or two later.

Gluten free and dairy free protein cake with two spoons digging into the warm goodness.

If I have enough protein, an appropriate amount of fat, fiber, and a little starch at each meal I am satisfied and not hungry for at least 3-4 hours, sometimes 5 hours! This is what eating balanced meals look like and it has been life changing for me. I am no longer snacking between meals (most days) and not constantly hungry from restricting calories.

So if you are looking for a satisfying meal option this healthy Pumpkin Protein Cake is for you!

Did I mention this gluten free cake is like so. incredibly. yummy?! You’ll love it!

Vegetarian autumn cake for one baked with fall spices and topped with Lily's salted caramel chocolate chips.

PS…If I do get snacky between meals, I grab a Built bar. They are a balanced bar packed with protein and taste just like a Three Muskateers candy bar. My favorite flavors are cookie dough, double chocolate, and salted caramel. Use “HappiHomemade” at checkout to save money on every order. 🙂

Pumpkin Protein Cake

This healthy breakfast cake for one is dairy free and gluten free. Use vanilla whey or vegan protein powder, eggs, and pumpkin puree in this single serve recipe. Top this easy pumpkin recipe with sugar free Lily's salted caramel chocolate chips and coconut milk whipped cream if you have it for dessert! Eat this high protein breakfast idea with coffee and collagen for over 30 grams of protein per meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: break, Dessert
Cuisine: American
Keyword: autumn, cake, dairy free, fall, for one, gluten free, high protein, protein powder, pumpkin spice
Servings: 1 person
Calories: 408kcal
Cost: $2.00


  • bowl bowl
  • whisk
  • rubber spatula
  • small cast iron pan or an oven safe baking dish



  • 1/3 cup pumpkin puree
  • 1/4 cup vanilla protein powder
  • 1 egg
  • 1 egg white or 2 Tbsp egg whites
  • 1 Tbsp coconut flour
  • 2 tsp monk fruit sweetener
  • 2 tsp oil (coconut, avocado, or EVOO)
  • 1 tsp baking powder
  • 1/2 tsp pumpkin pie spice


  • 1 Tbsp Lily's Salted Caramel Chocolate Chips or dark chocolate chips
  • coconut whipped cream (optional)


  • Preheat oven to 350F.
  • Spray non-stick cooking spray into a 6" diameter round glazed cast iron pan or any oven safe skillet.
  • In a small bowl, whisk together all cake ingredients until the batter is smooth.
  • Pour batter into greased pan and bake for 25 minutes. Be careful to not overbake or the cake will be dry. The top should be set and the edges a golden brown.
  • Remove the cake from the oven and promptly place the chocolate chips on top. Allow cake to cool for 10-15 minutes before you start eating. Top with whipped cream, if desired. Enjoy!


Calories do not include whipped cream.
You can use whey or vegan protein in this recipe. Bake times have been the same for me. I have used Orgain Organic Vanilla Bean protein powder and Bad Athletics Salted Caramel. I preferred the taste of the vanilla protein powder best. 🙂 
Bake times may vary if you use a different sized skillet/pan than a 6″ glazed ceramic cast iron skillet. Be careful to not overbake as the cake will be dry. Bake until top is set and sides are golden brown. 


Calories: 408kcal

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating