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!
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Nutrition per piece (out of 8): 300 calories, 12 protein, 33 carbs, 14 fat, 5 fiber

Recipe created by: Macro-Chef