Indulge this National Dessert Day with healthy Chocolate Cake!!  Made with Immune Solution’s Pumpkin Seed Protein Powder (with Superfoods!) — 𝘛𝘩𝘦 𝘉𝘦𝘴𝘵 𝘗𝘭𝘢𝘯𝘵-𝘉𝘢𝘴𝘦𝘥 𝘗𝘳𝘰𝘵𝘦𝘪𝘯 𝘰𝘯 𝘵𝘩𝘦 𝘗𝘭𝘢𝘯𝘦𝘵!

Prep Time: 20 minutes | Cook Time: 35-40 minutes | Serves: 8



  • 2 cups Immune Solution® Pumpkin Seed Protein Powder
  • ¾ cup cocoa powder
  • ¼ cup arrowroot powder
  • 1¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 large organic eggs (or egg substitute) *
  • ⅔ cup honey (or pure maple syrup) *
  • ⅓ cup grapeseed oil (or virgin coconut oil) **
  • 1¼ cups almond milk (or coconut milk) **
  • 2 teaspoons vanilla
  • optional: icing/frosting/whipping cream
  • optional: fresh organic raspberries/strawberries/preferred fruit
* To make this vegan, use egg substitute & pure maple syrup.
** For coconut flavor cake, use virgin coconut oil & coconut milk.


  1. Preheat oven to 350°F.
  2. Oil 9-inch round cake pan.
  3. In large mixing bowl whisk together pumpkin seed protein powder, cocoa powder, arrowroot powder, baking soda, and sea salt.
  4. In separate bowl, whisk together eggs, honey (or maple syrup), grapeseed oil (or virgin coconut oil), almond milk (or coconut milk), and vanilla.
  5. Pour wet ingredients into dry ingredients, and whisk together well.
  6. Pour batter into oil-prepared pan.
  7. Place pan on oven center rack and bake at 350°F @ 40 minutes.
  8. Remove cake in pan from oven, and cool in pan @ 10 minutes.
  9. Run knife around pan edge, and flip cake onto wire rack to further cool.
  10. Optionally add icing/frosting/whipping cream.
  11. Optionally top with fresh organic mashed raspberries/sliced strawberries/preferred fruit.
  12. Serve slightly warm or at room temperature.


   Immune Solution® Director of Marketing
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