PROTEIN Coffee Cake Recipe (Chocolate Chip)

Protein Chocolate Chip Coffee Cake Recipe
Written by The Protein Chef

This delicious, healthy, and high Protein Coffee Cake recipe is great way to start your morning! Pair it with coffee for multiple mouthgasms!

Here is the recipe:

  • 2 Cups (160g) Rolled Oats
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 4 Tablespoons (60g) Sugar Free Chocolate Chips
  • 1 1/2 Teaspoons Ground Cinnamon
  • 4 Scoops (120g) Vanilla Protein Powder
  • 1/3 Cup Sweetener
  • 5.3 Ounces (150g) Plain Fat Greek Greek Yogurt
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Caramel Extract
  • 3 Teaspoons Coffee Extract
  • 2 Extra Large Eggs
  • 1 Cup (122g) Unsweetened Apple Sauce
  • 1 Tablespoon (16g) Peanut Butter
  • 1 Tablespoon (21g) Honey
  • 2 Teaspoons (8g) Light Brown Sugar

Calories in the WHOLE recipe w/ Chocolate Chips:

  • Calories: 1889
  • Fat: 49g
  • Saturated Fat: 18g
  • Sodium: 887mg
  • Carbs: 201g
  • Fiber: 23g
  • Sugar: 56g
  • Protein: 161g

Calories in the WHOLE recipe w/out Chocolate Chips:

  • Calories: 1567
  • Fat: 31g
  • Saturated Fat: 6g
  • Sodium: 887mg
  • Carbs: 165g
  • Fiber: 19g
  • Sugar: 56g
  • Protein: 157g

Calories in each piece w/ Chocolate Chips (if you cut 10 pieces):

  • Calories: 189
  • Fat: 4.9g
  • Saturated Fat: 1.8g
  • Sodium: 88.7mg
  • Carbs: 20.1g
  • Fiber: 2.3g
  • Sugar: 5.6g
  • Protein: 16.1g

Blend or process your Rolled Oats until they look like flour. Add all of your wet ingredients into a large bowl and mix them together. Add all of your dry ingredients aside from 2 Tablespoons of Chocolate Chips and your Brown Sugar into another bowl. Mix those together and then slowly add your dry ingredients into your wet ingredients while mixing both together. Take out a pan (I like using a 10” Angel Food Pan) and coat it with non-stick cooking spray. Pour your mix in. On the top of your coffee cake add 2 Tablespoons (30g) Sugar Free Chocolate Chips, 2 Teaspoons (8g) Light Brown Sugar, and some Ground Cinnamon. Bake on 350°F/176°C for 20:00-25:00. Enjoy!

Tips:

  • Add in nuts, raisins, apples, or anything else you want into your cake or on top!

About the author

The Protein Chef

Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up. His recipes which have been featured in the news, magazines, and on TV are cheap, quick, AND delicious! His motto in life is “everything in moderation” and is without question the most important habit he follows.

10 Comments

  • 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!

  • 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!

  • 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!

  • 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.

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