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Cherry season is here and in full swing! (in Aus) And with Chocolate Cake Day just around the corner on 27th January, what better way to celebrate than with a Choc Cherry Cake. This quick and easy cake is deliciously moist and packed with more than 13g of protein per serve. Without flour this cake has less than 5g of carbs per serve making this the perfect dessert (or breakfast, no judgment here) for those on a low carb or keto diet.


MACROS (Per serve)

Serving size – 52.4g
Protein – 13.2g
Carbs – 4.3g
Fats – 9.4g
Cals – 160


  • 2 cups Pumpkin (Steamed) 
  • 1 cup Almond Butter (Natural) 
  • ½ cup Cocoa or Cacao 
  • 2 scoops VPA Choc Cherry WPI 



Top with Cherries



  1. Steam the pumpkin until cooked through and blend in a food processer until smooth. 
  2. Preheat oven to 180º and line a 20×20 square tin. 
  3. Transfer pumpkin to a large mixing bowl and remaining cake ingredients. Mix until combined. 
  4. Pour into cake tin and bake for 20-25 minutes. 
  5. Combine frosting ingredients in a food processer, slowly adding the milk until thick but spreadable consistency. Allow cake to cool before frosting. 
  6. Frost and top with Cherries. Keep refrigerated.


Enjoy! And of course all of us at VPA would love to see any recreated recipes, so share with us at




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