MMAZ November + Pumpkin Protein Breakfast Cake {Recipe}

by Heather Blackmon on October 26, 2012 · 12 comments

Did you think I forgot about the November #MMAZ ingredients? Well, I didn’t! I’ve been working on a new logo for the weekly recipe challenge and I’m excited to review both the logo and November ingredients today.

BUT FIRST…

I had a few people ask for the recipe of the breakfast cake I posted on Instagram yesterday. I was going to wait until next week, but I decided you might be in the mood for a special treat over the weekend.

Not that you need to wait for a special treat with the nutritional stats on this cake! Just over 300 calories per serving, with 12.4 grams of protein. PLUS, this treat kept both Kirk and I full until lunch!

I’ve been inspired by the breakfast cake creations of Heather & Laura, but creating a vegan version took a little work. It really only took this long because I kept running out of time (or protein powder) to make it. Yesterday morning, I had enough time for my third attempt. I guess the third time was the charm in this case!

The cake looked promising from the moment I pulled it out of the microwave. When Kirk took the first bite, I knew it was finally done! I think the key to this vegan version is to beat the crap out of the Ener-G, so you really get a good foam.

Pumpkin Protein Breakfast Cake

by Heather Blackmon

Keywords: microwave breakfast brunch dessert vegetarian vegan pumpkin chocolate cake fall winter

Ingredients (2 servings)

For the Cake

1 scoop Vega Chocolate Protein Powder
2 tablespoons Cocoa Powder
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 cup almond milk
1/4 cup pumpkin (canned)
3 teaspoons Ener-G + 4 tablespoons water

For the Frosting

1 1/2 tablespoons nut butter (I used sunbutter)
1 tablespoon maple syrup
1 tablespoon almond milk

Instructions

To make Cake

Combine protein powder through pumpkin in a medium bowl and stir to combine. In a small bowl, combine Ener-G and water and beat vigorously with a fork until frothy. Stir “eggs” into cake batter and stir until just combined.

Divide mixture between two small bowls (I used large teacups). Microwave one at a time for 4 minutes. When finished, run a butter knife around outside of teacup and flip over onto a small plate, so the bottom of the teacup becomes the top of the cake.

To make Frosting

While cooking, combine nut butter, maple syrup, and almond milk in a small dish and stir with a fork until combined and smooth. Divide frosting between two cakes and spread evenly.

Serve immediately!

I know I don’t make most recipes more than once, but breakfast is a little different. This will likely make more appearances on our table.