Pumpkin Blueberry Cake

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.

Cooking Time

30 minutes


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!