Why Make This Recipe
Baked Protein Cinnamon Cake is a delicious and healthy treat that’s perfect for breakfast or a snack. Loaded with protein and wholesome ingredients, this cake not only satisfies your sweet tooth but also fuels your body. It’s easy to make and keeps well, making it a great choice for meal prep or quick on-the-go options.
How to Make Baked Protein Cinnamon Cake
Ingredients:
- 1 cup protein powder
- 1 cup rolled oats
- 1/2 cup almond milk
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine the protein powder, oats, baking powder, cinnamon, and salt.
- In another bowl, mix the almond milk, applesauce, honey, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
How to Serve Baked Protein Cinnamon Cake
You can serve this cake warm or at room temperature. It pairs well with a bit of yogurt, fresh fruit, or a drizzle of extra honey or maple syrup on top. It’s also tasty on its own!
How to Store Baked Protein Cinnamon Cake
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze it for longer storage. Just make sure to wrap it tightly in plastic wrap before placing it in a freezer bag.
Tips to Make Baked Protein Cinnamon Cake
- Ensure all ingredients are at room temperature for better mixing.
- You can substitute the almond milk with any other milk like cow’s milk, soy milk, or oat milk.
- For added texture, consider mixing in chopped nuts or dried fruit into the batter before baking.
Variation
You can play around with different flavors by adding cocoa powder for a chocolate version or including spices like nutmeg or ginger for extra warmth.
FAQs
1. Can I use a different type of protein powder?
Yes, you can use whey, plant-based, or any other type of protein powder. Just note that different powders might slightly change the texture or taste.
2. Is this recipe gluten-free?
If you use certified gluten-free oats, then the recipe can be gluten-free. Always check the labels to ensure they are gluten-free.
3. Can I make this cake vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based sweetener instead of honey.
Baked Protein Cinnamon Cake
Ingredients
Dry Ingredients
- 1 cup protein powder
- 1 cup rolled oats Use certified gluten-free oats for a gluten-free option.
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup almond milk Can substitute with other types of milk.
- 1/4 cup unsweetened applesauce
- 1/4 cup honey or maple syrup Use a plant-based sweetener for a vegan option.
- 2 large eggs Can substitute with flax eggs for vegan option.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine the protein powder, oats, baking powder, cinnamon, and salt.
- In another bowl, mix the almond milk, applesauce, honey, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until well combined.
- Pour the batter into the prepared cake pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.