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Single Serving Protein Pumpkin Cake

This High-Protein Pumpkin Cake Recipe is the ultimate single-serving dessert! Made with a handful of simple ingredients, it’s gluten-free, dairy-free, and full of protein yet is loaded with sweet, pumpkin flavor!

Whipped cream and cinnamon on top of a pumpkin cake in a cast iron pan.

Why You’ll Love This Pumpkin Cake Recipe 

  • Easy – Just combine the ingredients and bake! There are no complicated steps, meaning this dessert is virtually failproof. 
  • Nutritious – High-protein and made with healthy fats, fiber, and nutrients, this is a sweet treat you can feel good about. 
  • Delicious – Every soft bite is full of sweet, spiced, pumpkin flavor and plenty of chocolate chips. 

Recipe Ingredients

Below is an overview of the ingredients and instructions for this single-serving pumpkin cake recipe. Please be sure to scroll down to the recipe card at the bottom for the complete details!

  • Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling! The only ingredient should be pumpkin. 
  • Protein Powder – We use Orgain Vanilla Bean Vegan Protein Powder, but any brand will work. Feel free to substitute vanilla whey protein powder instead. 
  • Eggs – We’re using both whole eggs and egg whites to create a richer flavor, add structure, and boost the protein content of the cake. 
  • Coconut Flour – Do not substitute any other flour, or the taste and texture will not be the same! 
  • Sweetener – We use monk fruit sweetener to keep this recipe sugar-free, but granulated sugar will also work. 
  • Oil – Use any neutral-tasting oil such as melted coconut oil, light olive oil, or avocado oil. 
  • Baking Powder – Make sure it’s fresh, or your cake won’t rise! 
  • Pumpkin Pie Spice – We use homemade pumpkin pie spice, but you can’t find pre-made blends in the spice aisle of your local grocery store. 
  • Toppings – Flakey sea salt and dairy-free chocolate chips add the perfect finishing touch! 
Side view of single serving cake with protein powder and pumpkin puree.

How to Make a Single-Serving Pumpkin Cake for One 

  1. Prepare. Preheat your oven to 350 degrees Fahrenheit, and grease a 6-inch pan or oven-safe skillet with cooking spray. 
  2. Whisk. Add all the ingredients to a large bowl, and whisk just until smooth. 
  3. Bake. Pour the cake batter into the prepared pan, and bake just until the top is set and the edges are golden brown. Be careful not to overbake, or your cake will be dry! 
  4. Top. Immediately sprinkle chocolate chips and flakey sea salt on top. Then, let the pumpkin cake cool before serving. Enjoy warm! 

Topping Ideas and Serving Suggestions 

Of course, this quick pumpkin cake recipe is super tasty on its own, but everything tastes better with toppings, right? If you really want to go all out and treat yourself, try adding toppings like: 

  • Whipped Cream or Coconut Whip
  • Shredded Coconut Flakes
  • Chopped Nuts 
  • Caramel Sauce
  • Peanut Butter Drizzle
  • Chocolate Sauce
  • Vanilla Ice Cream 
  • Tangy Cream Cheese Frosting
Overhead photo of pumpkin spice cake topped with chocolate chips and whipped cream.

Common Questions 

Can I make this recipe ahead of time? 

This recipe is best served right away. However, if you want to prepare in advance or happen to have leftovers, they will stay fresh in the fridge for 1-2 days. Let the cake cool completely. Then, transfer it to an airtight container to store.

Can I double the recipe? 

Sure! For the best results, we recommend dividing the batter between two 6-inch skillets, but you could also use one 12-inch skillet. Just be sure to keep a close eye on the oven, and adjust the baking time as needed. 

Up close photo of two spoons digging into a protein pumpkin cake.

Pumpkin Protein Cake

This pumpkin cake recipe combines pumpkin, protein powder, and monk fruit sweetener for the perfect healthy, high-protein treat!
Prep Time5 minutes
Cook Time23 minutes
Total Time28 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pumpkin cake
Servings: 1 person
Calories: 408kcal
Author: Sammi Ricke
Cost: $2.00

Ingredients

Cake

Toppings

  • 1 Tablespoon Lily's Salted Caramel Chocolate Chips or dark chocolate chips
  • flakey sea salt
  • coconut whipped cream (optional)

Instructions

  • Preheat the 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 the cake ingredients until the batter is smooth.
    1/3 cup pumpkin puree, 1/4 cup vanilla protein powder, 1 egg, 1 egg white or 2 Tablespoons egg whites, 1 Tablespoon coconut flour, 2 teaspoons monk fruit sweetener, 2 teaspoons oil, 1 teaspoon baking powder, 1/2 teaspoon pumpkin pie spice
  • Pour the batter into the greased pan and bake for 23-25 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 and sprinkle with flakey sea salt. Allow the cake to cool for 10-15 minutes before eating. Top with whipped cream, if desired, before serving. Enjoy!
    1 Tablespoon Lily's Salted Caramel Chocolate Chips or dark chocolate chips, flakey sea salt, coconut whipped cream (optional)

Notes

Protein Powder Tips – Whey or vegan (plant based) protein powder can be used in this recipe. Bake times are the same. 
Baking Tips – Bake times may vary if using 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. 
Nutrition Tips – Calories do not include whipped cream.

Nutrition

Serving: 1g | Calories: 408kcal

Did you make and enjoy this Single Serving Protein Pupmkin Cake recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.

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Recipe Rating




One Comment

  1. 5 stars
    This is such a yummy cake for breakfast. It always fills me up for 4-5 hours thanks to the protein. I like to top the cake with Lily’s salted caramel chocolate chips. So darn good!