Cappuccino Whey Coffee Protein Cake Recipe

Cappuccino Whey Coffee Protein Cake Recipe

Ingredients: Cappuccino Whey Coffee Protein Cake Recipe

For the Cake:

  • 1 1/2 cups white/whole wheat flour
  • 1 scoopAscent Cappuccino Protein Powder
  • 1 tsp. baking powder
  • 1 tsp. Cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 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

Easy Glaze

  • 2 tbsp. vanilla Greek yogurt
  • 1 tbsp. almond milk (or regular milk)
  • 2 tbsp. granulated sugar (or preferred sugar alternative)

Instructions: Cappuccino Whey Coffee Protein Cake Recipe

  • 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 the 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

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