High-Protein, Low Sugar Vanilla Cake with Fluffy Pink Frosting!

By Ashley | Breakfast

Apr 30

These days I have zero second thoughts about having cake for breakfast because this one is as healthy, satiating, and nourishing as it gets! 🥰🍰👌

With a gorgeous texture and flavor thanks to my favorite vanilla protein powder, pumpkin puree, and nut butter, your blood sugar will be healthy and happy too! Use code ASHLEY for 20% OFF your entire order!

The frosting isn’t necessary, but it’s gorgeous, delicious and easy to make, so why skip it?!

For an equally delish Paleo Vegan recipe using this same protein check out these chocolate chip cookies =)

💕High-protein, Low sugar Vanilla Cake with Fluffy Pink Frosting!💕


3/4 c almond flour

6 tbsp Ayurvedic Protein (I used sweetened)

2 1/2 tbsp sifted coconut flour

1/4 c oat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 c nut butter

1/4 c date sugar (or other unrefined sweetener)

1/4 c pumpkin puree (or sub applesauce)

1/2 c non-dairy milk

1 tsp vanilla extract

Mix the dry ingredients in a large bowl.

Combine the wet ingredients in a separate bowl and stir well.

Add the wet to the dry to form a batter.

Transfer to a parchment lined pan (such as 4X6).

Bake at 350 for 15-20 minutes or until edges are golden and center is springy.

Cool completely before frosting. 


1/2 c Spero Foods plain or strawberry cream cheese

1/4 c thick, non-dairy yogurt

1/4 c non-dairy milk

2 tbsp coconut butter

Raw honey or stevia to taste 

Beet powder, for color

Melt the coconut butter and milk in a saucepan over low heat. 

Remove from heat and stir in sweetener, cream cheese and yogurt.

Stir in beet powder.

Refrigerate to thicken. 

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