Your mornings just got even better now that you’ve found our easy to make Protein Coffee Cake recipe! This healthy breakfast is packed with flavor and great macros in every slice.
For this one you’re going to need a mixing bowl for your wet ingredients, a mixing bowl for your dry ingredients, something to mix your ingredients with, and your preferred coffee cake pan!
In your bowl for your wet ingredients add 2 extra large whole eggs, 1 teaspoon of vanilla extract, 3 teaspoons of coffee extract, 1 teaspoon of caramel extract, 1 tablespoon of honey, 1 container of a plain Greek yogurt, 1 tablespoon of a nut butter, and 1 cup of unsweetened apple sauce.
Mix your wet ingredients together with either a whisk, fork, or hand mixer like this.
In your bowl for your dry ingredients add 2 cups of homemade oat flour, 1 1/2 teaspoons of ground cinnamon, 1/3 cup of your choice sweetener, 1/2 teaspoon of salt, 2 teaspoons of baking powder, 4 scoops of a vanilla protein powder, and 2 tablespoons of sugar free chocolate chips.
To make homemade oat flour all you need to do is blend or process your oats until they look like flour!
Mix your dry ingredients together then slowly mix your dry ingredients into your wet ingredients until everything is incorporated. Stop mixing immediately once your protein coffee cake mix is smooth as to not add too much air into the mix.
Coffee Cake Size
Take out whatever you’re using for a baking pan, coat it with some non-stick cooking spray, and pour your mix in. I used a 10” angel food cake pan today.
On top add 2 tablespoons of sugar free chocolate chips, 2 teaspoons of light brown sugar, and a little ground cinnamon.
Put your protein coffee cake into the oven on 350F/176C for around 20-25 minutes or until a toothpick inserted into the center of it comes out clean.
You can also add into your mix or on top before the oven other chocolate chips, nuts, fresh fruit (apple!), dried fruit (raisins!), or anything else you want. Let us know what creative and healthy ways you make this in the comments below!
Pro tip? Change up the flavor by mixing and matching different flavored Greek yogurt and protein powder.
Pair your protein coffee cake with an Iced Coffee Protein Shake!
Protein Coffee Cake
What We Used
- Oven
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Ingredients
- 2 Cups Rolled Oats
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- 4 Tablespoons Chocolate Chips - Sugar Free
- 1 ½ Teaspoons Ground Cinnamon
- 4 Scoops Protein Powder - Vanilla
- ⅓ Cup Sweetener
- 5.3 Ounces Greek Yogurt - Fat Free
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Caramel Extract
- 3 Teaspoons Coffee Extract
- 2 Extra Large Whole Eggs
- 1 Cup Unsweetened Apple Sauce
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Honey
- 2 Teaspoons Light Brown Sugar
Instructions
- Blend or process your Rolled Oats until they look like flour
- Add all of your wet ingredients into a large bowl
- Mix those together
- Add all of your dry ingredients aside from your Chocolate Chips and Brown Sugar into another bowl
- Mix those together
- Slowly add and mix your dry ingredients into your wet ingredients
- Take out a pan (I like using a 10” Angel Food Pan) and coat it with non-stick cooking spray
- Pour your mix in
- Add your Chocolate Chip, Brown Sugar, and some Ground Cinnamon to the top
- Bake on 350F/176C for 20-25 minutes
Video
Notes
- Calories: 1889
- Fat: 49g
- Saturated Fat: 18g
- Sodium: 887mg
- Carbs: 201g
- Fiber: 23g
- Sugar: 56g
- Protein: 161g
- Calories: 1567
- Fat: 31g
- Saturated Fat: 6g
- Sodium: 887mg
- Carbs: 165g
- Fiber: 19g
- Sugar: 56g
- Protein: 157g
- Calories: 189
- Fat: 4.9g
- Saturated Fat: 1.8g
- Sodium: 88.7mg
- Carbs: 20.1g
- Fiber: 2.3g
- Sugar: 5.6g
- Protein: 16.1g
Nutrition
10 Comments
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This cake was awesome!! It was the best tasting healthy cake I’ve had. I didn’t have an Angel Food Pan so I used a cast iron bundt pan.
LOVE this recipe!! When the pan of coffee cake is gone, the whole family requests another batch. I’ve made them with blueberries, dark chocolate chips, raisins, and also made it plain (because I had nothing available to add), every one was just as delicious as the last. YUM!! I have also substituted cookies and cream protein when I was out of vanilla. I also had no caramel extract and doubled up on the vanilla. Even “baker snobs” love this coffee cake!
Haha! Baker snobs…that’s a new one for me! I like how creative you’ve been with it. Love when I add blueberries in it too. Thanks Brenda
I just made this. I used cookies and cream casein instead of vanilla whey, and maple extract instead of caramel extract (just working with what I’ve got). It came out FANTASTIC! Thanks for the great recipes…I’m having fun making them!
Im trying this recipe..TONIGHT!!
Hope you like it!
Just finished the Pineapple Chicken leftovers today at lunch. The new batch of Bruschetta Chicken is in the oven, and my girlfriend is mixing the ingredients for the Protein Coffee Cake (Breakfast for the next 3 or 4 days). Instead of Chocolate Chips, we’re using blueberries.
YUM!