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Protein Pumpkin Roll Cake

pumpkin roll 6

So we at Bariatric Foodie are all about equal opportunity. We believe that post-op WLS patients have the same right to yummy food as everyone else. We also believe we should have our own indulgences.

The account that follows is my attempt to fulfill an indulgence of my own. Please take note of a few things before we start on this thrilling journey.

  • This recipe is an indulgence. Don’t make it every day, k?
  • I tend to hear back from Foodies that their cake didn’t roll without cracking like mine did. That could be for several reasons. The most common are that it’s not moist enough. If that’s the case (you can tell by tasting) add 1/2 c. no-sugar added applesauce to your batter next time. The other reason is from not letting it completely cool before rolling!

From this recipe, Foodies have done other fun sorts of things. Like check out this Chocolate Peanut Butter protein roll cake Tammy submitted. Yum! The point here? Play with your food, Foodies. There is NO food that can’t be made weight loss surgery friendly!

Protein Pumpkin Roll Cake
Print Recipe
All the deliciousness of a traditional pumpkin roll, but packed with protein!
    Servings Prep Time
    1 cake 10 minutes
    Cook Time
    15 minutes
    Servings Prep Time
    1 cake 10 minutes
    Cook Time
    15 minutes
    Protein Pumpkin Roll Cake
    Print Recipe
    All the deliciousness of a traditional pumpkin roll, but packed with protein!
      Servings Prep Time
      1 cake 10 minutes
      Cook Time
      15 minutes
      Servings Prep Time
      1 cake 10 minutes
      Cook Time
      15 minutes
      Ingredients
      Wet Ingredients
      Dry Ingredients
      Servings: cake
      Instructions
      1. Preheat your oven to 350 degrees.
      2. Mix together wet ingredients well. Sift in dry ingredients. Mix until blended.
      3. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray. Pour batter onto cookie sheet and spread it as far as it will go evenily. Bake for 10 minutes. (Yes only 10. Protein cakes cook fast!)
      4. Allow the cake to cool while making the filling by combining all ingredients in a mixing bowl and beating it on medium speed for about 2 minutes or until smooth.
      5. Lay out a large piece of plastic wrap. Flip the cake onto it and remove the aluminum foil backing.
      6. Spread the filling across the top of the cake evenly. Then use the plastic wrap to begin to roll the cake. Work gently so as not to create any big cracks!
      7. Once rolled your cake should look something like this.
      8. Refrigerate your cake until you'd like to serve it then cut it into pieces.
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      16 comments

      1. MoLawEd

        The ingredients actually don't sound THAT high-fat or high-cal to me! This looks great! I mean, you probably couldn't axe the butter, but it seems easy enough to replace the eggs with egg substitute and use fat-free cream cheese instead of neufchatel, and there you go, right?

      2. Cleopatra_Nik

        I wouldn't replace the eggs. Protein cake needs fat to stay moist. I tried a protein cake w/ Egg Beaters once and could barely get it down my throat to taste it! I also would only recommend FF cream cheese if you are using some other flavoring agent. FF does not really taste "cream-cheesy" at least not to me. But the stats on this came out not nearly as bad as I thought. 197 cals, 6g carbs, 3g sugar (from milk), 17g protein. This could be a higher end snack I think…I think…

      3. -

        I wish I knew how much a "scoop" of protein was. I have several different types and all have different sized scoops.

        – Victorious Secret on OH.com

      4. Nikki Massie

        Use whatever scoop is included. It really doesn't matter. But that's one reason we don't do stats on our food. Your scoop may not be my scoop!

      5. sarahmcdermott

        LOVE the count "gamillionty seven" You just made my night!

      6. Maria P.

        5 minutes after seeing this I went to the kitchen and made it. Only change I made was use 3/4 cup of splenda instead of the full cup because I thought it might taste too sweet. I also replaced the caramel syrup, I didnt want to add anything else sweet so I used 4 tbs of almond milk just so the frosting could loosen up. I put it all together and it worked! Cake was moist, I actually took the cake out of the oven after 9 minutes. Next time though I will half all the sugar sources because it came out a tad bit too sweet for me. Good job! Im impressed and surprised that this cake came out instead of a rubbery mess like another recipe I attempted to use.

      7. Nikki Massie

        Maria P.

        THANK YOU!!! I love this kind of feedback. Actually I have been meaning to change the amount of sweetener on that recipe because I found it a tad sweet as well. I do like the syrup in the cream cheese though. 🙂

        Glad you liked it and that you played with YOUR food to make the recipe yours. Way to go!

      8. jules2573

        Did you use any kind of Spices in the pumpkin roll? Pumpkin Pie spice? I am going to buy pumpkin and want to know if I need to buy spices

      9. Nikki Massie

        I used what was shown. You use what you like! Play with your food!

      10. jules2573

        Oh Nikki!!! I messed mine up somehow but not sure how. I followed all your directions except I added a tsp of pumpkin pie spice. My batter was thicker than yours and my cake is dry and won't roll. I didn't bake it any longer than you said. I even think it was less than 10 mins. I suck at baking 🙁

      11. Nikki Massie

        Well let's troubleshoot this Jules. Batter that is thick and came out dry sounds like there wasn't enough moistening ingredient in it. This could be for a multitude of reasons but in your case I'd say IF you want to try it again, bump up to a full cup of pumpkin. Either that or sub in an extra 1/2 cup of apple sauce. Let me know if you decide to try it again and how it goes! I haven't made this in forever but when this recipe was first published (3 years ago now?) folks were making protein pumpkin roll cake right, left and center! I hope you're able to play with your food and get your cake on!

      12. jules2573

        Thank you. It has a wonderful taste to it. I will definitely be giving it another try. We are having family gatherings coming up and I want to be able to enjoy dessert too! I will let you know how it goes 🙂

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