I had the same saltiness issue when I tried making cookies with WPI.  They
were totally inedible.  (They were also flat as paper, and burnt at the
edges.  A disaster.)  The cake, though, didn't seem to have the saltiness
problem.  Here's the final recipe:

Low-carb Chocolate Chip Pumpkin Cake

16 servings
6 g carb per serving
(98 g for entire cake, excluding fiber and erythritol)

LC chocolate chips:
4      oz  unsweetened baking chocolate
      (about 32 g carb -- varies by brand)
1 1/2  tsp zero-carb syrup base (locarber.com or Nature's Flavors)
         (equivalent to 1 cup sugar)

Break chocolate into chunks and put in microwave-safe bowl.  Microwave on
high for 30 seconds at a time until it is half melted, and half still solid
lumps.  Stir with a spoon until it's completely melted.  Add syrup base and
stir quickly.  It will get extremely thick.  Spread thinly onto a small
foil-covered pan.  (I used non-stick foil; I don't know if it's necessary.
It might be difficult to spread; don't worry if it's uneven thickness or if
there are gaps and holes in it.)  Chill for a few hours.  Remove and cut
into chips.  This yields about 3/4 cup to 1 cup.

Cake:

2      cup  triple-sifted wheat protein isolate  (3 g carb)
1/2    tsp  cornstarch (sift with and include in the 2-cup total above)
           (1.2 g carb)
2      tsp  baking powder  (0 g?)
1      tsp  baking soda    (0 g?)
1/2    tsp  salt
1 1/2  tsp  cinnamon
1/4    tsp  cloves
1/4    tsp  nutmeg
1/4    tsp  allspice
1/4    tsp  ginger
2      cup  Erythritol  (I counted this as 0 g)
1      tsp  zero-carb syrup base
4      eggs (2.4 g)
1      can  pumpkin  (35 g)
3/4    cup  vegetable oil   (0 g)
1      cup  All-Bran Extra Fiber Cereal   (14 g after fiber)
3/4    cup  LC chocolate chips (recipe above) (32 g)
1      cup  walnuts, chopped  (8 g after fiber)

Preheat oven to 350 F.  Grease and flour a Bundt pan.

Mix together wheat protein isolate, cornstarch, baking powder, soda, salt,
and spices.  Set aside.

In a large bowl, beat eggs until foamy. Add pumpkin, oil, erythritol,
zero-carb syrup base, and All-Bran cereal and mix well. Add dry mixture and
mix until combined. Stir in chocolate chips and nuts by hand.

Pour mixture into Bundt pan.  It will be very thick.  Cover with an
aluminum foil "tent" (crimp down on two opposite sides; lift up the other
parts so air can circulate.)  This will prevent the top of the cake from
burning.  (The WPI tends to burn easily.)

Bake at 350 F for one hour and ten minutes.  Remove the foil.  Check with
long toothpicks or wooden skewers every 10 minutes until they come out
clean.  (Mine took about 1:30.)

Cool in pan for about 10-15 minutes, then invert onto wire rack to cool
completely.

Note: this cake is a bit dry on the outside and very moist on the inside.
If you slice it before it cools completely, it might seem soggy or
underdone.  If you're going to eat it on the same day that it's baked, you
could probably reduce the vegetable oil from 3/4 cup to 1/2 cup; if you're
going to bake it a day in advance, the 3/4 cup is good; it keeps it moister
longer.

Em

(This was adapated from a high-carb recipe at
http://recipes.chef2chef.net/recipe-archive/11/066543.shtml).