Let’s face it—nothing beats the comfort of a warm, sweet slice of coffee cake paired with your morning coffee. What if you could indulge in that classic treat without the sugar overload and empty calories? Meet my High-Protein Coffee Cake, a delicious, healthier twist on the traditional recipe that will leave you feeling satisfied and energized, not sluggish!
Whether you’re trying to gain muscle or just trying to eat more protein, or simply looking for a lighter yet still indulgent breakfast option, this high-protein coffee cake is the answer. With the perfect balance of flavor, texture, and nutritional benefits, this is a must-try recipe for any morning.
Why You’ll Love This High-Protein Coffee Cake:
- Packed with Protein: Thanks to the Greek yogurt and protein powder, this cake gives you a solid protein boost to start your day helping you stay fuller longer.
- Lower in Sugar: I cut back on refined sugars by using natural sweeteners like monk fruit, so you can enjoy the sweetness without the crash.
- Moist & Flavorful: This cake is anything but dry! The Greek yogurt keeps the texture rich and moist, while the cinnamon streusel topping gives it that classic coffee cake flavor.
- Customizable: Add your favorite mix-ins like nuts, fruit, or chocolate chips for a personal touch.
Ready to make your mornings a little sweeter and more nutritious? Let’s dive into the recipe!
Ingredients:
For the Cake:
- 1 cup oat flour
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 egg whites (or flax eggs)
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1 cup unsweetened soy milk (or milk of choice)
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/4 cup rolled oats
- ⅓ cup Monk Fruit
- 2 tsp cinnamon
Optional: 1/4 cup chopped nuts (like walnuts or pecans) for added crunch
Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch square baking pan (or line it with parchment paper for easy removal). Set aside.
2. Make the Cake Batter:
In a large bowl, whisk together the oat flour, protein powder, monk fruit, baking powder, salt, and cinnamon.
In another bowl, beat the egg whites, Greek yogurt, milk, and vanilla extract until smooth and well-combined.
Add the wet ingredients to the dry ingredients and stir until everything is just incorporated. Be careful not to overmix to keep the texture light and fluffy.
3. Prepare the Streusel Topping:
In a small bowl, combine the oats, monk fruit, and cinnamon. Mix until you get a crumbly, streusel-like consistency. If you’re adding nuts, fold them into the topping mixture.
4. Assemble the Cake:
Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping generously over the batter, ensuring even coverage.
5. Bake:
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
6. Cool and Serve:
Allow the cake to cool for about 10-15 minutes in the pan before slicing it into squares. The cake will firm up as it cools, making it easier to cut and serve.
Why This High-Protein Coffee Cake Works:
- Greek Yogurt: The Greek yogurt not only adds moisture to the cake but also gives it a creamy texture and a good protein boost. It’s also rich in probiotics, which are great for gut health.
- Protein Powder: By adding protein powder, you increase the protein content without altering the flavor too much. This is perfect for those who want a breakfast that helps keep them full and energized.
- Oat Flour: Oat flour adds a rich flavor while also keeping the cake gluten-free. Oats provide fiber and a nice chewiness, contributing to a wholesome texture.
Tips & Variations:
- Add-ins: For extra flavor, fold in a handful of chopped nuts, dried fruit, or dark chocolate chips into the cake batter before baking. You can also add a handful of fresh berries on top for a fresh twist.
- Make it Vegan: To make this cake vegan, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and swap the Greek yogurt with dairy-free yogurt or coconut yogurt. Choose a plant-based protein powder.
- Storage: This high-protein coffee cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze individual slices for a quick breakfast on the go.
Why Make High-Protein Coffee Cake?
If you’re trying to balance out your morning routine, starting your day with a protein-packed breakfast can make a world of difference. Protein helps keep you feeling full, stabilizes blood sugar levels, and supports muscle repair. Traditional coffee cake is often packed with sugar and low in protein, but with this version, you get the best of both worlds—flavor and nutritional benefits. Plus, it pairs perfectly with your morning coffee or tea for a satisfying start to your day.
This High-Protein Coffee Cake is the perfect way to enjoy a classic treat without the guilt. It’s easy to make, delicious, and packed with protein to keep you feeling satisfied until your next meal. Whether you’re meal prepping for the week or just need a healthy, tasty option for breakfast, this recipe is sure to become a go-to in your kitchen.
So, the next time you’re craving something sweet to go with your coffee, reach for a slice of this high-protein goodness. You won’t regret it!
Do you have any fun twists on coffee cake or other high-protein baked goods? Let me know in the comments—I’d love to hear your ideas!
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