This 4-ingredient protein pumpkin chocolate cake is so easy to make, no-bake and so delicious! Each serving offers 15g protein! Makes a great post-workout treat, snack or healthier dessert.
I wasn’t sure what to call this recipe and whether to refer to it as a ‘cake’ or a ‘tart’. It’s technically neither. Unlike a traditional cake, it’s not baked in the oven and has no flour or eggs. Then again it doesn’t have a tart base, so I guess I could refer to it as a ‘crustless tart’, but that would make the title too long and complicated.
When making protein desserts, most rules go out the window anyway, so I’m sticking to calling this recipe a cake. I know I’ll get a lot of complaints for my choice, but I always do anyway, so why change now ??
The bottom line is this recipe is made with ONLY 4 HEALTHY INGREDIENTS, is no-bake and high in protein. Of course it also tastes amazing!
Why I love this 4-ingredient protein pumpkin chocolate cake:
I’m always looking for ways to create healthier desserts. I have such a major sweet tooth and crave something sweet after meals, but at the same time I don’t like my desserts to be overly sweet, heavy and unhealthy. I’m not here to demonise desserts or treats. I’ve suffered with many health issues (IBS, eczema, fatigue, low mood) in the past and have come to realise that what I eat has a big impact on the way my body and mind feel. I’ve learned that I thrive on certain foods while others make me feel bloated, moody and lacking in energy. I realised I had to make a choice – either enjoy ‘regular’ treats that are loaded with fats, sugars and not much else, or create healthier versions where I still feel like I’m treating myself, minus the negative physical and mental symptoms they leave me with.
This 4-ingredient protein pumpkin chocolate cake is one of those recipes that satisfy my sweet/chocolate cravings, without making me feel heavy and uncomfortable afterwards. It’s also an easy way to get in some extra protein, antioxidants and fibre.
I love simple, few ingredient desserts, I always have. The simpler the better, especially if they’re also no-bake! This 4-ingredient protein pumpkin chocolate cake ticks all the right boxes for me when it comes to desserts. As well as being easy to make, with very few ingredients that doesn’t require baking, it also contains chocolate – one of my favourite ingredients in a dessert.
Wherever I can, I also love adding protein powder to my desserts and snacks. I sometimes struggle to get enough protein into my daily diet, so adding protein powder to desserts and snacks is such a great (and tasty!) way to hit my daily protein requirements. Each slice offers 15g of protein, which isn’t bad considering it tastes like a decadent dessert!
Which protein powder I use to make this 4-ingredient protein pumpkin chocolate cake:
My favourite protein powder to use and the one I’ve been using religiously for the last 4 years is Bulk gourmet vegan protein. Before that I struggled to find a protein powder I loved the taste of, and I tried many. My favourite flavours are the chocolate and vanilla (in desserts), but their strawberry flavours is perfect to mix into yoghurt for a high protein snack/breakfast.
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What you need to make this 4-ingredient protein pumpkin chocolate cake:
Pumpkin puree – which is readily available in most major supermarkets and online. I get mine from Amazon. It’s such a versatile ingredient to use that’s so handy to have in your cupboard. Pumpkin is low in calories and works really well as an oil substitute in things like cakes, bakes and muffins. It adds moisture to loaves like this pumpkin chocolate chip loaf that I made recently.
Protein powder – I’m always asked what protein powder I use and recommend. My go-to are Bulk gourmet vegan protein powders. They currently come in 5 flavours (chocolate, caramel, strawberry, vanilla and chai latte). I used their chocolate flavour, but the vanilla one will also work. It adds extra protein, sweetness and chocolatey flavour. Use my code NADIA for 45% off your basket (excludes products already discounted).
Milk of choice – I used oat milk, but any milk will work.
Dark chocolate – I always use 70% or above, not only because it’s better for you, but I LOVE the taste of dark chocolate so much more than milk chocolate. It’s so much richer, luxurious and satisfying in my opinion.
How to make this 4-ingredient protein pumpkin chocolate cake:
Spoon out the pumpkin puree into a large bowl, then add the protein powder and milk. Mix until combined.
Chop up the chocolate and add to a heat-proof bowl. Melt in the microwave at 30 second intervals, mixing in between, until melted.
Pour in the chocolate and fold the mixture until smooth and even.
Transfer into a lined 8″ round loose base cake tin. Chill in the fridge for 2-3 hours to set.
Top with an optional drizzle of nut butter, melted Biscoff spread or a dusting of cocoa powder.
This 4-ingredient protein pumpkin chocolate cake is:
- Vegan (if you use vegan protein powder).
- Made with only 4 ingredients
- Lighter than your average chocolate cake
- Easy to make
- High in protein (15g per serving!)
- A great source of fibre (6g per serving)
- Packed with antioxidants from the dark chocolate
- A great way to satisfy your sweet/chocolate cravings
How to store your 4-ingredient protein pumpkin chocolate cake:
Store in an air-tight container in the fridge for up to 4 days.
4-ingredient protein pumpkin chocolate cake
- Spoon out the pumpkin puree into a large bowl, then add the protein powder and milk. Mix until combined.
- Chop up the chocolate and add to a heat-proof bowl. Melt in the microwave at 30 second intervals, mixing in between until melted.
- Pour in the chocolate and fold the mixture until smooth.
- Transfer into a lined 8" round loose bottom cake tin. Chill in the fridge for 2-3 hours to set.
- Top with an optional drizzle of nut butter, melted Biscoff spread or a dusting of cocoa powder.