… because what is life without good food?

Pumpkin Toffee Oat Cake +

Pumpkin Toffee Oat Cake with Protein

I met a new friend the other day. Her name is Kate and she is a healthy foodie that likes to cook with protein powder. She posted this pumpkin protein cake recipe and I was intrigued. I do not normally cook with protein powder, but I know it’s important when you’re working out to get enough protein, and being someone who works out a lot, yet doesn’t eat much meat, I thought this was certainly worth a try. It sounds like an awesome treat to have after a good workout, doesn’t it?

I added just one little thing: some toffee chips. It just seemed like the thing to add. I know it pulls down the nutritional value, but you know what? If it tempts me to eat it, that is a good thing, right? I didn’t add toooo many …

I like to mix a little bad in with the good. Life is all about balance, my friends.

You wouldn’t believe how good this cake smelled while it was baking …

Pumpkin Toffee Oat Cake with Protein

Pumpkin Toffee Oat Cake +

The + is for the extra protein and fiber!  … Recipe from Kate at Weights and Cakes.

When I first tasted this cake, I thought it needed more sweetness, but now the not-so-sugary-taste is kind of growing on me. So if you like your cake really sweet, you may want to add a little extra sugar or maybe stir the “toppings” into the batter and add a bit of frosting?

  • 1/4 C Xylitol Brown Sugar Blend or light brown sugar (I used brown sugar)
  • 2 oz. applesauce – (her recipe called for baby food applesauce, but I used my own homemade applesauce)
  • 1 ½ tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 1/2  tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large egg whites
  • 1/2 of a 15 oz. can of raw pumpkin or 3/4 c. pumpkin puree
  • 1 c. oat flour – (put rolled oats in a blender or food processor!)
  • 1 scoop vanilla whey protein powder
  • 1/4 cup almond milk or milk

Toppings (optional)

  • 1/4 c. chopped walnuts
  • 1/4 c. chocolate-covered toffee chips


  1. Preheat the oven to 350.
  2. Spray a 9×9 square baking dish with non-stick spray.
  3. Combine all ingredients (except the topping ingredients) in a medium bowl.
  4. Spread batter into the baking dish. Sprinkle with the toffee chips and nuts.
  5. Bake for 30 min. Cut into squares. Enjoy!
Pumpkin Toffee Oat Cake with Protein
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8 Responses

  1. Ooo… that looks so moist and delicious!

    November 11, 2011 at 1:32 pm

  2. That looks really good!

    November 11, 2011 at 2:54 pm

  3. Your cake looks very good! I’ve never baked with protein powder, but I want to give it a try!

    November 11, 2011 at 6:26 pm

  4. Ann

    I was surprised it turned out so well with no flour — just ground oats! I love the taste of oats.

    November 12, 2011 at 6:51 am

  5. What a fab recipe!! Thanks so much for stopping by my blog, I’m so happy to discover yours 😀

    November 12, 2011 at 6:12 pm

    • Ann

      I am so glad you stopped by! Thank you 🙂

      November 12, 2011 at 8:53 pm

  6. Oh Ann this looks incredible! Pumpkin and toffee together might be my #1 favorite combination because their flavors are just so wonderful together. 🙂

    November 13, 2011 at 10:32 am

  7. Ann

    Thank you Laura! Yes, I think pumpkin and toffee together are just the perfect combination. 🙂

    November 13, 2011 at 1:04 pm