7 Ingredient No Bake Chocolate Protein Pumpkin Cake

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taste and texture

this no bake protein chocolate pumpkin cake has the most luscious layers.

the base is fudgy and dense, with a hint of peanut butter creaminess that pairs so well with the earthy pumpkin.

protein powder helps it set with a satisfying bite, while the melted chocolate gives it that rich, indulgent depth.

then there’s the topping: a smooth chocolate ganache that melts in your mouth with every bite.

together, it’s a decadent but wholesome dessert you’ll crave again and again.

why it’s healthy

this dessert balances indulgence with nutrition.

pumpkin is packed with fiber and antioxidants, protein powder boosts the protein content for more staying power, and peanut butter adds healthy fats to keep you full and satisfied.

using dark chocolate sweetened with dates or coconut sugar makes this cake naturally sweetened, so it’s a treat that doesn’t feel heavy or overly sugary.

a great way to use pumpkin

if you’ve ever wondered what to do with pumpkin puree, this is the perfect solution.

instead of another pie or bread, this cake gives you a refreshing no bake option that feels seasonal but lightened up.

pumpkin adds moisture, creaminess, and subtle natural sweetness that blends beautifully with chocolate and peanut butter.

substitution options

  • nut butter: almond butter, cashew butter, or sunflower seed butter (nut-free) all work well in place of peanut butter.
  • protein powder: vanilla is great, but chocolate will make it extra decadent.
  • sweetener: swap maple syrup for honey or date syrup depending on preference.
  • pumpkin: try butternut squash or sweet potato puree for a slightly different twist.
  • ganache: if you don’t have coconut cream, use heavy cream or even greek yogurt for a tangier flavor.

storage

store leftovers in an airtight container in the fridge for up to 5 days.

for longer storage, slice into squares, freeze on a tray, and then transfer to a freezer bag.

thaw in the fridge before eating—though some people love them straight from the freezer for an extra fudgy bite.

this is one of those desserts that feels like a guilty pleasure, but it’s actually packed with nourishing ingredients.

chocolate, pumpkin, peanut butter, and protein all in one no bake treat? yes, please.

if you love 7 Ingredient No Bake Chocolate Protein Pumpkin Cake, then try these other recipes from upbeetandkaleingitblog!

Healthier No Bake Reese’s Peanut Butter Cup Bars

Nourishing Banana Date Cobbler With Homemade Ice Cream

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

Gluten-Free Peach Cobbler With Creamy Burrata Ice Cream

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

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7 Ingredient No Bake Chocolate Protein Pumpkin Cake

Recipe by MaryCourse: Desserts, No Bake
Servings

8

servings
Prep time

15

minutes
Calories

228

kcal

APPROXIMATE MACROS per slice (8)
calories: ~228
protein: ~6.3 g
carbs: ~20.9 g
fat: ~13.1 g
fiber: ~3.7 g

Ingredients

  • for the base
    1 cup pumpkin puree
    1/4 cup creamy peanut butter (runny style works best)
    1/2 cup vanilla protein powder
    3/4 cup melted dark chocolate (sweetened with dates or coconut sugar)
    1 tbsp maple syrup (or to taste)
    1 tsp vanilla extract

    for the ganache
    1/2 cup dark chocolate chips (or chopped dark chocolate, sweetened with dates or coconut sugar)
    1/4 cup coconut cream (just the thick part from a chilled can)
    1/2 tsp vanilla extract

Directions

  • make the base:
    in a mixing bowl, combine pumpkin puree, peanut butter, protein powder, melted chocolate, maple syrup, and vanilla extract.
  • stir until smooth, thick, and fully combined. add the mixture evenly into a parchment-lined pan and form a circle with your spatula. freeze for 2 hours.
  • make the ganache:
    warm the chocolate chips in the microwave until fully melted and then stir in the coconut cream and vanilla extract.
  • assemble:
    pour the ganache evenly over the pumpkin peanut butter base. freeze for at least another 1-2 hours, or until firm enough to slice.
  • serve:
    cut into slices or bars and enjoy chilled.

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hi, i'm mary!

I create healthy recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations

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