Overview
This version keeps the soft, moist texture of traditional coffee cake but increases protein using Greek yogurt, eggs, and protein powder while reducing excess fat and sugar.
Ingredients
Cake batter
- 1 cup (120 g) oat flour (or blended oats)
- 1/2 cup (50–60 g) vanilla whey protein powder
- 1/2 cup (120 g) low-fat Greek yogurt
- 2 whole eggs
- 2 egg whites
- 1/3 cup (70 g) honey or brown sugar (or sweetener of choice)
- 1/4 cup (60 ml) milk or almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon swirl
- 2 tablespoons brown sugar (or zero-calorie sweetener)
- 1 1/2 teaspoons cinnamon
- 1 tablespoon oat flour
- 1 tablespoon melted butter or coconut oil
Optional crumble topping
- 2 tablespoons oats
- 1 tablespoon almond flour
- 1 tablespoon protein powder
- 1 tablespoon melted butter
- 1 teaspoon cinnamon
Instructions
1. Preheat oven
Preheat oven to 175°C (350°F). Line or lightly grease an 8×8 inch baking pan.
2. Prepare batter
In a large bowl, whisk together:
- eggs and egg whites
- Greek yogurt
- milk
- vanilla extract
- honey or sweetener
In a separate bowl, mix dry ingredients:
- oat flour
- protein powder
- baking powder
- baking soda
- salt
Combine wet and dry ingredients and mix until smooth. Do not overmix.
3. Make cinnamon swirl
In a small bowl, mix cinnamon swirl ingredients until combined.
Pour half of the batter into the baking pan. Sprinkle the cinnamon mixture evenly. Add the remaining batter on top and gently swirl with a knife.
4. Add topping (optional)
Mix crumble ingredients and sprinkle evenly over the top.
5. Bake
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
6. Cool and serve
Let the cake cool for at least 10–15 minutes before slicing. This helps it set properly.
Approximate nutrition per slice (1 of 9)
- Calories: 170–210
- Protein: 14–18 g
- Carbohydrates: 18–25 g
- Fat: 4–7 g
