Do you like baked luscious desserts that make the whole kitchen smell great? You came to the right place. Here’s a recipe for the perfect weekend Bundt cake. Its main ingredient is pumpkin, which ensures a beautifully supple structure. And a decent amount of a protein powder will ensure it’s also high in protein. So let’s get straight to it.
Ingredients:
- 600 g roasted pumpkin
- 250 g spelt flour
- 180 g chocolate biscuit pea protein powder
- 180 ml water
- 100 g date syrup
- 40 g pecans
- 20 g ground flax seeds
- 10 ml apple cider vinegar
- 5 g cinnamon
- 5 g baking soda
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Method:
If you already have a roasted pumpkin, you’ll have less work to do. If not, let’s get to it. Take a baking tray and line it with baking paper. Wash a Hokkaido pumpkin and cut it in half. It’s not necessary to peel or trim the skin. Scoop out the seeds from both halves, then place the pumpkin on the baking sheet and bake in the oven preheated to 180 °C for about 30-45 minutes (depending on the size of the pumpkin). If you want to shorten the baking time, you can cut it into smaller pieces. You can tell that the pumpkin is properly baked through when it’s completely soft when poked with a fork. Once it is done, let it cool and continue with the next step.
Put the roasted pumpkin in a large bowl and mash it. You can also use an immersion blender. Then add all the other ingredients – pea protein, date syrup, spelt flour, water, cinnamon, baking soda, apple cider vinegar, ground flax seeds and pecans. You can cut the nuts into smaller pieces beforehand so that they are better distributed throughout the cake. Mix all the ingredients thoroughly to create a homogeneous mass. Next, get a cake tin for baking. If you know that the dough tends to stick to your tin, spray it with cooking oil. Transfer the dough into the cake tin and put in the oven preheated to 180 °C and bake for approximately 40 minutes. You can find out if it is done by poking it with a skewer in several places. The dough should not stick to it. Then turn the cake out onto a plate and let it cool. Finally, decorate it with some extra pecans, nut butter or ZERO toppings.
| Energy value | 260 kcal |
| Protein | 16 g |
| Cabrohydrates | 35.5 g |
| Fats | 5 g |
| Fibre | 4.5 g |
So, do you like this soft autumn Bundt cake, or do you still prefer pumpkin soup?
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