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Healthy Pumpkin Cake with Butterscotch Protein Frosting
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Healthy Pumpkin Cake with Spiced Butterscotch Frosting

Servings: 3 6" cake layers
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins





For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray three 6" cake pans with cooking spray.
  • In a small bowl, whisk together the sorghum flour, brown rice flour, starch, baking powder, cinnamon and salt.
  • In a stand mixer bowl with whisk attachment, add the pumpkin, soy milk, egg whites, vanilla sugar, oil and extracts. Whisk on medium/low speed.
  • Add the vinegar to the mixing stand mixer, then slowly add in the dry ingredients. When all is incorporated, scrape down the sides of the bowl. Whip batter on medium/high speed for 20-30 seconds.
  • Pour batter into the three prepared pans and bake for 28-33 minutes, or until the surface of the cakes spring back when tapped.

For the Frosting:

  • In a large mixing bowl, whisk together both protein powders and the coconut flour.
  • Whisk in the soy milk, then whisk in the extracts, spices and natural food coloring. Frosting should be thick (add coconut flour or protein powder if you want it thicker, added teaspoon by teaspoon).
  • Frost the cake, refrigerate for 30+ minutes to set, then slice, serve, and enjoy!

Recipe Notes

**Use 1 tsp if you make the frosting below, 2-3 tsp if using a different frosting
***I also added 35 drops of Natural Orange Food Coloring because I wanted the frosting to look more caramel-like, but that's totally optional!
Course: Dessert
Cuisine: Cake & Cupcakes