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High Protein Pumpkin Spice Cake Recipe photo
High Protein Pumpkin Spice Cake Recipe
photo by recipe author

Servings: 9-12
Preparation Time: 10 minutes

Recipe: This spice cake is a delicious healthy remake of classic pumpkin bars. We love it for breakfast.

Preheat oven to 350 degrees F.

In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top.

Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Recipe submitted by Melodie, Fort Mill, SC

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
would have loved to see this recipe using coconut flour, we don't do 'grains' ... I'll try coconut flour, the recipe looks delish
# Posted By sue in CA | 11/12/12 2:48 PM
I am wanting gluten /wheat free recipes. This sounds wonderful can it be made with coconut flour instead of the whole wheat?
# Posted By Andre | 11/13/12 8:58 PM
My understanding is that buckwheat is gluten/wheat free, since it is a pseudo-grain. However, it does have a distinctive taste.
# Posted By Kerstin | 11/15/12 5:39 AM
I used this recipe using 1/2 c maple syrup instead of sugar, Quinoa flour instead of wheat flour and no cottage cheese, instead 1/2 c of milk. They came out great.
# Posted By DK | 11/16/12 3:05 PM
I prepared this recipe using coconut flour & it turned out great!
# Posted By Roxane | 11/19/12 1:13 PM
I made this with the buckwheat flour and was a little worried, since I had never baked with it before. I also used coconut palm sugar instead of cane sugar. It came out great! It has a great molasses flavor -- which may have been increased with the use of palm sugar. I also sprinkled mini dairy-free chocolate chips on top. Love this recipe!
# Posted By Karen | 2/16/13 8:26 PM

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