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Low-Calorie Coffee Cake Protein Bake - A Cozy, High-Protein Treat

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Dry ingredients 1 cup oat flour (blend rolled oats until fine) or whole wheat pastry flour
  • 1/2 cup vanilla whey or whey–casein blend protein powder
  • 1/4 cup granular zero-calorie sweetener (or coconut sugar for a less “diet” taste)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • Wet ingredients 1 cup nonfat plain Greek yogurt
  • 1/2 cup unsweetened applesauce
  • 2 large egg whites (or 1 whole egg for richer texture)
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons brewed strong coffee or espresso, cooled
  • 2 tablespoons unsweetened almond milk (or milk of choice), as needed
  • Cinnamon “crumb” topping 2 tablespoons oat flour
  • 1 scoop (about 30 g) vanilla protein powder
  • 2 tablespoons granular sweetener
  • 1 1/2 teaspoons ground cinnamon
  • 1–2 tablespoons light butter, melted (or coconut oil)
  • Pinch of salt
  • Optional add-ins 1–2 teaspoons instant espresso powder for a bolder coffee note
  • 1/4 cup chopped walnuts or pecans (adds crunch and healthy fats)

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment or lightly coat with cooking spray.
  2. Mix the dry base. In a large bowl, whisk the oat flour, protein powder, sweetener, baking powder, baking soda, salt, and cinnamon until no clumps remain.
  3. Whisk the wet ingredients. In a separate bowl, combine Greek yogurt, applesauce, egg whites, vanilla, and brewed coffee. Stir until smooth. If using espresso powder, dissolve it in the coffee before adding.
  4. Combine to form the batter. Add the wet mixture to the dry ingredients. Stir gently until just combined. If the batter seems very thick, mix in 1–2 tablespoons of almond milk. The batter should be spreadable but not runny.
  5. Make the topping. In a small bowl, mix oat flour, protein powder, sweetener, cinnamon, and salt. Drizzle in melted light butter and stir with a fork until crumbly.
  6. Assemble. Spread half the batter in the pan. Sprinkle about one-third of the topping over it. Add the remaining batter, then finish with the rest of the topping. This creates a subtle swirl and a crunchy top.
  7. Bake. Place on the center rack and bake for 22–28 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs. Do not overbake; protein bakes can dry out quickly.
  8. Cool and slice. Let the cake cool in the pan for at least 15–20 minutes. Slice into 9 squares. Enjoy warm or at room temperature.