1 1/2 cups white/whole wheat flour
1 scoop Ascent Cappuccino Protein Powder
1 tsp. baking powder
1 tsp. Cinnamon
1/2 tsp salt
2 tbsp. olive oil
4 tbsp. honey
1 tsp. vanilla extract
2 tbsp. brown sugar
1 container (150g) vanilla Greek yogurt (or preferred yogurt)
3/4 cup brewed coffee, cooled/room temp
Walnut Crumble Topping
1 cup walnuts, chopped
3 tbsp. butter (or vegan butter/coconut oil)
4 tbsp. brown sugar
1 tsp. cinnamon
2 tbsp. vanilla Greek yogurt
1 tbsp. almond milk (or regular milk)
2 tbsp. granulated sugar (or preferred sugar alternative)
In a large bowl, add four, protein powder, baking powder, cinnamon, and salt. Mix.
In a separate bowl, whisk together eggs, olive oil, honey, vanilla extract, Greek yogurt, brown sugar and cooled coffee.
Combine wet and dry ingredients. Gently stir until incorporated. Be careful not to over mix.
In a microwave safe bowl, add butter/vegan substitute. Heat in microwave until melted. Add walnuts, brown sugar, and cinnamon. Mix until combined.
Pour batter into a 7x11 glass baking dish lined with nonstick foil or sprayed with nonstick spray.
Sprinkle crumble topping evenly over top of the batter.
Bake at 375F for 20 minutes or until a knife comes out clean. Once cooked, let completely cool before adding glaze.
To make glaze, mix all ingredients in a small bowl. Pour glaze into a small ziplock bag. Cut a small piece off the end and use the bag to pipe the glaze over top cooled cake.
Cut into 8 pieces and enjoy!
Nutrition per piece (out of 8): 300 calories, 12 protein, 33 carbs, 14 fat, 5 fiber
Recipe created by: Macro-Chef