High-Protein Pumpkin Crumble Cake
This Pumpkin Crumble Cake recipe captures the essence of fall in every slice made with Botanica Perfect Protein Vanilla. Soft, moist, and naturally comforting, it delivers a high-protein boost without sacrificing texture or flavor. With less added sugar, the gentle sweetness of pumpkin and dates takes center stage, creating a treat that feels both wholesome and indulgent. Perfect for breakfast, brunch, or dessert, it’s a versatile bake that feels just as right alongside a cup of coffee in the morning as it does to end the day on a sweet note.
Recipe by Teri-Ann Carty
You will use
- 8 or 9 inch springform pan
- Stand or hand mixer
- Parchment paper
- Oven
Ingredients
Cake Ingredients
- 2 eggs
- ½ cup coconut sugar
- ¼ cup olive oil
- 1 tbsp vanilla
- 1 cup pumpkin puree
- ¼ cup butter melted
- 1¾ cup flour*
- 1 scoop Botanica Perfect Protein Vanilla
- 2 tsp pumpkin spice
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 5 dates pit removed and roughly chopped
Crumble Topping Ingredients
- ¼ cup oats
- ½ cup all purpose flour*
- 2 tbsp coconut sugar
- 1 tsp pumpkin spice
- ¼ tsp salt
- ¼ cup butter melted
Yogurt Drizzle
- ⅓ cup Greek yogurt
- 1 tbsp maple syrup
Instructions
-
Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the pan with nonstick spray or grease with butter.
-
To a large mixing bowl, add butter and sugar. Beat with a whisk to combine. (This can be done with a stand mixer or a handheld mixer)
- Add eggs and oil and beat again until light and fluffy.
- Add vanilla and pumpkin puree and beat again.
- Place a fine mesh sieve over batter and sift in dry ingredients. Fold dry into wet until almost incorporated. Pour in milk and mix until smooth.
- Add chopped dates and mix one last time.
- Transfer to the prepared springform pan and smooth the top with your spatula.
- Make the crumble topping by adding all the ingredients to a bowl and mixing well to combine.
- Use your hands to scatter the topping on top of the cake.
- Bake for 45-50 minutes until a skewer comes out clean. From the middle of the cake. Let the cake rest for 10 minutes before removing the springform.
- Carefully slide the cake onto a wire rack to cool before drizzling with yogurt glaze. To make glaze, simply combine yogurt and maple syrup in a bowl and stir until you achieve a runny consistency. You might use 2 tbsp of maple syrup to achieve the consistency of a glaze. Use a spoon to drizzle on top of your cooled cake.
- Serve and Enjoy!
If you try this recipe, we’d love to hear how it turns out. Share your bake, tag us on Instagram @botanicahealth, or make it your own with simple swaps and variations. Recipes like this are meant to be adapted, enjoyed, and shared—one slice at a time. 💜
