High Protein Pumpkin Blender Cake – Gluten + Grain Free
This high protein, grain and gluten free easy blender pumpkin cake combines Greek yogurt, almond butter and real pumpkin for a creamy, cheesecake-like texture-without cream cheese or a crust. Everything comes together in a blender, making it an easy make-ahead dessert for fall.
Ingredients
Method
- Prepare the pan. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Blend the wet ingredients. Add the pumpkin purée, Greek yogurt, eggs, almond butter, maple syrup and vanilla to a blender. Blend until completely smooth and creamy.
- Add the seasonings. Add the pumpkin pie spice, cinnamon, baking powder and salt. Blend briefly until evenly combined.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes, until the edges are set and the center is just firm, with a slight jiggle but no liquid movement. Avoid overbaking to preserve the creamy texture.
- Cool and chill. Let the cake cool in the pan, then refrigerate for at least 1 hour before slicing. Chilling helps it set and gives it a creamy, cheesecake-like consistency.
- Serve. Cut into 8 slices. Enjoy chilled, or top with a spoonful of plain Greek yogurt and a light sprinkle of cinnamon.
Notes
Per slice, based on 8 servings, using 1 cup plain whole-milk Greek yogurt (approximately 5% milk fat) and ¼ cup maple syrup:
Nutrition values are estimates and vary by brand. Pan grease and optional toppings are not included.
| Nutrient | Per slice |
|---|---|
| Calories | 190 |
| Protein | 9 g |
| Total carbohydrates | 15 g |
| Dietary fiber | 3 g |
| Total sugars | 10 g |
| Added sugars | 6 g |
| Total fat | 13 g |
| Saturated fat | 3 g |
