Busy fall mornings call for a fast, filling breakfast that tastes like a treat. This protein coffee cake delivers a soft, cinnamon-spiced crumb without the sugar crash. You will love how this simple bake makes your kitchen smell like a cozy bakery.
Why This Protein Coffee Cake Is a Winner
This recipe is a total lifesaver for your healthy reset goals. It uses Greek yogurt to keep the cake incredibly tender and moist. Each slice is packed with protein to keep you full for hours. It is the perfect meal prep solution for a hectic week. Your whole family will enjoy the sweet cinnamon flavor.
Simple Method
Making this cake is very straightforward and beginner-friendly. You just whisk the wet ingredients and sift in the dry ones. The streusel adds a golden crunch that feels so special. Even if you’ve never baked with protein, you can do this. It takes less than an hour from start to finish.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. This recipe uses pantry staples and healthy swaps for a guilt-free treat.
- 1.5 cups oat flour
- 60 grams vanilla whey protein powder
- 1/2 cup non-fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1/3 cup granulated monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup almond flour
- 2 tablespoons ground cinnamon
- 2 tablespoons melted coconut oil
- 2 tablespoons brown erythritol
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and coat an 8×8 inch baking pan with non-stick spray.
- Combine almond flour, cinnamon, melted coconut oil, and brown erythritol in a small bowl until the texture resembles coarse crumbs for the streusel.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, applesauce, and vanilla extract until smooth.
- Sift the oat flour, vanilla whey protein, monk fruit sweetener, baking powder, and baking soda into the wet mixture.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined, ensuring no over-mixing.
- Spread half of the batter into the prepared baking pan.
- Evenly distribute half of the streusel mixture over the first layer of batter.
- Layer the remaining batter on top and finish with the remaining streusel mixture.
- Bake for 25 to 30 minutes, or until an inserted toothpick emerges clean.
- Allow the cake to cool in the pan for 10 minutes before slicing into 8 equal portions.
Best Ways to Enjoy It
Serve a warm slice with a freshly brewed coffee. Add a dollop of extra Greek yogurt for more creaminess. This protein coffee cake is great as a post-workout snack as well. Set the table and enjoy a slow morning with your family. Pack a slice for a quick office breakfast.
How to Store Leftovers
Keep your leftovers in an airtight container at room temperature. Your protein coffee cake stays fresh for up to two days. For longer storage, keep the cake in the fridge for four days. Reheat a slice in the microwave for 15 seconds. This makes it taste fresh and soft again. You can also freeze individual slices for later.
Pro Tips
- Don’t skip sifting the dry ingredients for a smooth batter.
- Avoid over-mixing to keep the cake light and airy.
- Use honey if you want to swap the sweetener.
- Bake a double batch if you are hosting a brunch.
- Add a handful of fresh summer berries for a twist.
- Use a toothpick to ensure the center is fully cooked.
Ways to Switch It Up
- Swap the eggs for flax eggs for a dietary swap.
- Use gluten-free oat flour if you avoid gluten.
- Add chopped walnuts to the streusel for extra crunch.
- Stir in some dark chocolate chips for a sweet treat.
Common Questions
Can I make it ahead?
Yes, you can bake this cake on Sunday. It stays moist and delicious for several days. It is perfect for your weekly meal prep.
Can I use a different protein powder?
Vanilla whey protein usually works best for this texture. Plant-based proteins may make the cake a bit drier. Stick to whey for the best results.
I hope this cozy breakfast makes your busy mornings a little easier. It is the perfect way to start a fall day. Happy baking!
— Alex
Ingredients
- 1.5 cups oat flour
- 60 grams vanilla whey protein powder
- 1/2 cup non -fat Greek yogurt
- 1/4 cup unsweetened applesauce
- 2 large egg s
- 1/3 cup granulated monk fruit sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 cup almond flour
- 2 tablespoons ground cinnamon
- 2 tablespoons melted coconut oil
- 2 tablespoons brown erythritol
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and coat an 8x8 inch baking pan with non-stick spray.
- Combine almond flour, cinnamon, melted coconut oil, and brown erythritol in a small bowl until the texture resembles coarse crumbs for the streusel.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, applesauce, and vanilla extract until smooth.
- Sift the oat flour, vanilla whey protein, monk fruit sweetener, baking powder, and baking soda into the wet mixture.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined, ensuring no over-mixing.
- Spread half of the batter into the prepared baking pan.
- Evenly distribute half of the streusel mixture over the first layer of batter.
- Layer the remaining batter on top and finish with the remaining streusel mixture.
- Bake for 25 to 30 minutes, or until an inserted toothpick emerges clean.
- Allow the cake to cool in the pan for 10 minutes before slicing into 8 equal portions.
