Pumpkin Chai Protein Cake with Cinnamon Cream Cheese Frosting

If you want to take a bite out of fall, then I suggest you make this cake. Right now! The flavors of pumpkin, chai, and cinnamon go perfectly together, making this cake a wonderful fall dessert. I am thinking specifically for Thanksgiving! What's even more awesome, aside from the flavor & texture, is how easy it is to make. I purchased a pre-made chai spice cake mix that bakes perfectly, even with protein powder! I sometimes get so wrapped up in preparing the turkey, sides, and bread for Thanksgiving that I barely have time to make dessert. This recipe is so simple, quick and delicious and will definitely be on my table this year! Enjoy!


½ cup no fat milk or milk of choice
½ tsp. apple cider vinegar
1 Tbsp. Biscoff Spread, melted 

¼ cup low fat cream cheese
¼ cup xylitol or baking splenda
1 Tbsp. coconut oil
1 tsp. ground cinnamon
1 Tbsp. unsweetened almond milk


1. Preheat oven to 350 degrees F and spray a 6” round baking pan with non stick spray.

2. In a mixing bowl, combine ½ cup almond milk with the apple cider vinegar. Let this mixture sit for about 5 minutes. Next, add in the pumpkin puree, biscoff spread, and coconut oil. Whisk well. Lastly, add in the baking mix and protein powder and whisk until mixture is completely smooth.

3. Pour batter into baking pan and bake in the oven for 18-20 minutes. Remove from the oven and let cool while you make the frosting.

4. Using a hand held mixer, beat the cream cheese and coconut oil on medium speed until it is completely smooth, about 2-3 minutes. Add in the remainder of the frosting ingredients and blend until smooth. Spread frosting on top of cake. Slice into 6 pieces. Enjoy!

Makes 6 servings
1 serving is 1 slice of cake

Nicolette’s Tips
* I purchased the cake mix from Vitacost. Click here to be redirected to the product.
* To make a regular 9" round cake, double the recipe!

* You may substitute protein powder with oat flour or 2 Tbsp. of the baking mix.

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