Pumpkin Blueberry Cake
This pumpkin blueberry cake is the perfect way to greet Autumn. Check out my recipe for a delicate and crusty pumpkin cake, made with oat flour, almond flour and protein powder. The blueberries and orange juice add a tangy twist to the mellow pumpkin flavour, and the result is just divine.
Serving: 258 calories per 100g slice (Recipe makes about 6 slices) Macros: Protein: 11g, Carb: 22g, Fat: 9g
- Eggs – 2
- Pumpkin Puree – 200g
- Oat Flour – 75g
- Almond Flour – 25g
- Whey Protein Powder – 30g
- Orange Juice – 30g
- Coconut Oil – 25g
- Maple Syrup – 15g
- Blueberries (Frozen) – 200g
- Greel Yogurt (0% Fat) – 100g
- Baking Powder – 12g
- Sea Salt – 1/4 tsp
- Pumpkin Spice – 7g
Add the eggs to a big bowl, and beat for a few minutes.
Add rest of the ingredients (except blueberries) to the bowl, and gently mix with a large spoon.
Now add blueberries, and gently fold them into the mixture.
Line a loaf pan with parchment paper, grease it with low calorie oilve oil cooking spray, and add the batter.
Bake in a pre-heated oven in the middle rack at 180 C for 20 minutes. Remove from the oven, and let it cool completely.
Optionally, sprinkle dessicated coconut over it. (Note that topping is not included in the macro calculation above.) Enjoy!