1 small can of pumpkin puree (15oz/425g)
3 eggs
1 tsp vanilla
1 cup frozen bananas, thawed & drained
10 drops liquid monkfruit (or you could use a couple tablespoons of honey/maple syrup)
2 tbsp coconut sugar
3 scoops vanilla casein or whey protein powder (I like to use 2 scoops casein + 1 scoop whey)
6 tbsp coconut flour
3 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 tsp baking powder
1/2 tsp salt
a splash or 2 of milk (as needed)
- Preheat oven to 350ºF. Line 9x13 pan with parchment paper.
- Plop pumpkin puree into a big bowl.
- Blend eggs, vanilla, thawed bananas and monkfruit in blender. Whisk into pumpkin puree.
- In another bowl, sift together coconut sugar, protein powder, coconut flour, cinnamon, ginger, nutmeg, baking powder and salt.
- Combine dry ingredients into wet ingredients.
- Add milk until the mixture is thick but spreadable. Depending on the type of protein powder, you may need to add more milk.
- Glop batter into pan and smooth out the top with a spatula.
- Bake for 30 to 40 minutes until cake is cracking on top and set in the center.
- Remove and allow to cool before slicing.
- You can microwave it to heat it up or eat it cold. I like to top with yogurt, berries, nuts and seeds!