Fluffy, sweet, and nutritious—this Protein Breakfast Cake is the perfect way to kick-start your day. Bursting with the goodness of oats, apples, and cranberries, this cake isn’t just delicious; it’s also packed with protein, making it the ideal breakfast or snack option. Imagine a warm slice of cake that fuels your body and satisfies your taste buds—all while being healthy. If you’re ready to elevate your mornings, let’s dive into this simple recipe that’s perfect for everyone!
What You’ll Need for Protein Breakfast Cake
To create this delightful breakfast treat, gather the following ingredients:
- 2 cups (200g) rolled oats, ground into flour
- 4 scoops (120g) vanilla whey protein powder
- 2 teaspoons (10g) baking powder
- 1 teaspoon (2.6g) ground cinnamon
- 1/4 teaspoon (1.5g) salt
- 3 large eggs, room temperature
- 1 cup (245g) Greek yogurt
- 1/3 cup (80ml) pure maple syrup
- 2 tablespoons (30ml) melted coconut oil
- 1 teaspoon (5ml) vanilla extract
- 2 medium apples (about 200g), diced
- 1 cup (100g) fresh cranberries
- 1/2 cup (60g) pecans, roughly chopped
- 2 tablespoons (30g) brown sugar for topping
Step-by-Step Protein Breakfast Cake Recipe
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Process rolled oats in a food processor until finely ground to make oat flour.
- In a large bowl, whisk together the oat flour, vanilla whey protein powder, baking powder, cinnamon, and salt until well combined.
- In a separate bowl, whisk the eggs and then mix in the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.
- Gently combine the wet ingredients with the dry ingredients, folding gently until no dry flour remains.
- Fold in half of the diced apples, cranberries, and chopped pecans to add flavor and texture.
- Pour the batter into the prepared pan, smoothing the top evenly with a spatula.
- Arrange the remaining fruit and nuts on top, then sprinkle with brown sugar for a sweet finish.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Let cool for about 10 minutes in the pan before removing the ring, then cool for an additional 15 minutes before slicing into delicious pieces.
The Best Way to Serve It
Serve your Protein Breakfast Cake while it’s still warm or at room temperature, with a dollop of Greek yogurt on top for an extra creamy texture. You can also enjoy it alongside fresh fruit, a drizzle of honey, or a sprinkle of extra cinnamon. This cake is perfect for breakfast, a mid-morning snack, or even dessert. Pair it with a hot cup of coffee or a refreshing smoothie to complete your meal!
Helpful Tricks for Protein Breakfast Cake
- Make-Ahead: This breakfast cake is great for meal prep. Bake it in advance, let it cool, and store it in the fridge for up to a week. You can reheat individual slices in the microwave for a quick breakfast!
- Flavor Twist: Consider adding different fruits like blueberries or bananas for a delightful twist, or switch up the nuts with almonds or walnuts for varied crunch.
- Sweeten to Taste: If you prefer a sweeter cake, you can increase the amount of maple syrup to your liking, or add a touch of honey for extra sweetness.
Protein Breakfast Cake FAQs
Can I use a different protein powder?
Yes! You can substitute with your favorite flavor and type of protein powder. Just keep in mind that flavors may vary the taste of your cake.
How can I make it dairy-free?
To make this cake dairy-free, replace Greek yogurt with a dairy-free yogurt alternative and use coconut or almond milk instead of any dairy.
Can I freeze leftovers?
Absolutely! This cake freezes well. Wrap individual slices in plastic wrap and store them in an airtight container. Just thaw in the fridge overnight before enjoying.
Try this Protein Breakfast Cake soon, and enjoy a flavorful and nutritious start to your day. It’s simple, versatile, and oh-so-delicious! Happy baking!