High-Protein Pumpkin Crumble Cake
Partager
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.
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. 💜
