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!
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!
How to Make a Single-Serving Pumpkin Cake for One
- Prepare. Preheat your oven to 350 degrees Fahrenheit, and grease a 6-inch pan or oven-safe skillet with cooking spray.
- Whisk. Add all the ingredients to a large bowl, and whisk just until smooth.
- 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!
- 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
Common Questions
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.
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.
More High-Protein Treats
Pumpkin Protein Cake
Ingredients
Cake
- 1/3 cup pumpkin puree
- 1/4 cup vanilla protein powder (whey or vegan)
- 1 egg
- 1 egg white or 2 Tablespoons egg whites
- 1 Tablespoon coconut flour
- 2 teaspoons monk fruit sweetener
- 2 teaspoons oil (melted coconut, avocado, or light olive oil)
- 1 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
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
Nutrition
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.
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!