One pan, 50 minutes, zero stress. This Simple Vanilla Protein Cake is exactly what your kitchen needs today. It is soft, sweet, and incredibly satisfying. You get a boost of protein in every single bite. It is perfect for a quick snack or a light breakfast.
Why This Recipe Is a Winner
This recipe is a winner because it tastes like a real treat. It is perfect for a healthy reset when you want something sweet. The oat streusel adds a wonderful cinnamon crunch to every slice. Your family will love the classic vanilla flavor. It stays moist for days thanks to the Greek yogurt. You can feel good about serving this to everyone.
Simple Cooking Steps
This cake comes together with very little effort. You just need two bowls and a simple whisk. First, mix your dry ingredients together in a large bowl. Then, blend the wet ingredients until they are fully smooth. Combine them and bake until the top is golden brown. It is a great project for beginner bakers.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1.5 cups All-purpose flour
- 60g Vanilla whey protein powder
- 1/2 cup Granulated sweetener or sugar
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Non-fat Greek yogurt
- 2 large Eggs
- 1/2 cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 1/2 cup Rolled oats
- 2 tbsp Melted coconut oil
- 1 tbsp Maple syrup
- 1/2 tsp Ground cinnamon
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Prepare the streusel by mixing rolled oats, melted coconut oil, maple syrup, and cinnamon in a small bowl until clumps form.
- Whisk together flour, protein powder, baking powder, and salt in a large mixing bowl.
- In a separate vessel, whisk eggs, sweetener, Greek yogurt, almond milk, and vanilla extract until fully emulsified.
- Incorporate the dry ingredients into the wet mixture using a spatula, stirring until no dry pockets remain.
- Transfer the batter to the prepared baking pan and level the surface with an offset spatula.
- Distribute the oat streusel evenly across the top of the batter.
- Bake for 30 to 35 minutes or until an internal temperature of 200°F is reached or a toothpick comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes before portioning.
Best Ways to Enjoy It
Serve a warm slice with your favorite cup of coffee. You can also top it with a few fresh berries. It is a great choice for a quick morning meal. Pack a slice in your lunchbox for a midday boost. Enjoy it while it is still slightly warm from the oven. It is simple, fresh, and very delicious.
Storage & Reheating
Keep your leftovers in an airtight container for the best results. They will stay fresh in the fridge for up to five days. You can also freeze individual slices for a grab-and-go snack. Just wrap them tightly in plastic wrap before freezing. Reheat in the microwave for 20 seconds to restore the softness. This makes your weekly meal prep so much easier.
Tips for Best Results
- Use room temperature eggs for a much smoother cake batter.
- Do not overmix the flour to keep the texture light.
- Measure your protein powder carefully for the best structural stability.
- Press the streusel lightly into the batter so it stays put.
- Check the center with a toothpick to ensure it is done.
- Let the cake cool completely for the cleanest possible slices.
- Use a silicone spatula to get every drop of batter.
- Add a pinch of extra cinnamon for a warmer fall flavor.
Ways to Switch It Up
- Add a handful of chocolate chips for extra sweetness.
- Use gluten-free all-purpose flour for a stomach-friendly version.
- Swap the almond milk for oat milk for a creamier taste.
- Stir in fresh blueberries for a bright, seasonal twist.
- Use honey instead of maple syrup for a milder flavor.
Common Questions
Can I make this cake ahead of time?
Yes, this cake is perfect for meal prep on Sundays. It stays moist and delicious for several days in the fridge. Just slice it up and grab a piece whenever you need it.
What protein powder works best?
I recommend using a high-quality vanilla whey protein powder for this. It provides the best texture and a lovely vanilla aroma. Plant-based powders may change the moisture levels slightly.
Will kids actually eat this?
Absolutely, it tastes just like a classic vanilla snack cake. The crunchy topping makes it fun for picky eaters to enjoy. It is a kid-approved way to add protein to their day.
I hope this simple bake brings some joy to your busy week. It is the perfect way to stay on track while enjoying a treat. Give it a try and enjoy every bite.
— Alex
Fail Proof Simple Vanilla Protein Cake with Oat Streusel
Ingredients
- 1.5 cups All -purpose flour
- 60 g Vanilla whey protein powder
- 1/2 cup Granulated sweetener or sugar
- 2 tsp Baking powder
- 1/2 tsp Sal t
- 1 cup Non -fat Greek yogurt
- 2 large Egg s
- 1/2 cup Unsweetened almond milk
- 1 tsp Vanilla extract
- 1/2 cup Rolled oats
- 2 tbsp Melted coconut oil
- 1 tbsp Maple syrup
- 1/2 tsp Ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
- Prepare the streusel by mixing rolled oats, melted coconut oil, maple syrup, and cinnamon in a small bowl until clumps form.
- Whisk together flour, protein powder, baking powder, and salt in a large mixing bowl.
- In a separate vessel, whisk eggs, sweetener, Greek yogurt, almond milk, and vanilla extract until fully emulsified.
- Incorporate the dry ingredients into the wet mixture using a spatula, stirring until no dry pockets remain.
- Transfer the batter to the prepared baking pan and level the surface with an offset spatula.
- Distribute the oat streusel evenly across the top of the batter.
- Bake for 30 to 35 minutes or until an internal temperature of 200°F is reached or a toothpick comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes before portioning.
