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This cinnamon swirl protein cake is my go-to breakfast or snack when I want a sweet start but still need plenty of protein. The tender oat cake is swirled with aromatic cinnamon and comes together quickly so you can have a nutritious treat fresh from the oven in only minutes.
I first tried this recipe when I was searching for a high protein breakfast that still tasted like a treat. Now I keep it in my weekly rotation and my family always grabs extra slices for snacks.
Ingredients
- Rolled oats: add texture and complex carbs choose whole rolled oats for the best consistency
- Egg whites: provide structure and extra protein separate eggs carefully for the cleanest whites
- Vanilla protein powder: boosts protein and creates a cake texture try to select a high quality powder for best flavor
- Stevia or granulated sweetener: gives sweetness without sugar adjust amount to your preference
- Baking powder: helps the cake rise check that your baking powder is fresh for the fluffiest result
- Ground cinnamon: adds the signature swirl and flavor choose fresh cinnamon for max aroma
- Water: binds the ingredients and keeps it moist filtered water is best for purity
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and allow it to fully preheat for an even bake
- Prepare Your Pan:
- Lightly grease a small loaf pan or two single serve ramekins with a touch of oil or nonstick spray so the cake releases easily
- Blend the Batter:
- Combine rolled oats egg whites water vanilla protein powder sweetener and baking powder in a blender or mixing bowl blend until completely smooth so there are no lumps
- Make the Cinnamon Swirl:
- Stir together ground cinnamon the tablespoon of water and more sweetener if you like in a small bowl until it forms a thick paste
- Layer and Swirl:
- Pour half the batter into your prepared pan or ramekins add half the cinnamon paste on top and gently pull a knife or skewer through the surface to create a swirl
- Add Remaining Batter and Swirl Again:
- Pour the other half of the batter on top and repeat the swirling process with the rest of the cinnamon mixture for a marbled look
- Bake the Cake:
- Place in the oven and bake twelve to fifteen minutes until the top is set and a toothpick inserted in the center comes out clean
- Cool and Serve:
- Remove from oven and let the cake cool for several minutes before slicing or lifting out of ramekins enjoy while still warm
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My favorite part is the rich cinnamon ribbon that reminds me of my grandmother’s famous cinnamon rolls. I often share slices with my brother who loves healthy desserts but misses classic flavors from childhood.
Storage Tips
Once baked let the cake cool completely and wrap tightly before storing in the fridge. It stays moist up to three days. You can also freeze slices for ready to go snacks simply defrost in the microwave or overnight in the fridge.
Ingredient Substitutions
Swap vanilla protein powder for unflavored or cinnamon protein powders if you want more spice. You can also use maple syrup or honey in place of the sweetener if you do not need it sugar free. For a dairy free version pick a high quality plant-based protein powder.
Serving Suggestions
Serve your cinnamon swirl protein cake on its own or top with cold Greek yogurt for extra creaminess. A drizzle of nut butter or sugar free syrup adds richness for a weekend treat. Sometimes I add fresh berries or banana slices for even more flavor and color.
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Recipe Background
The flavors in this cake are inspired by traditional American cinnamon rolls but reimagined for healthy eating. Swirling in the cinnamon brings plenty of old fashioned aroma without any of the heaviness of classic pastries. It is the perfect mix of nostalgia and nutrition for anyone looking to eat healthier.
Recipe FAQs
- → Can I use a different type of protein powder?
Yes, you can use plant-based, whey, or even unflavored protein powder to change up the flavor and suit dietary needs.
- → How can I make this dairy-free?
Simply choose a plant-based protein powder instead of whey to keep this cake fully dairy-free.
- → What can I use instead of Stevia?
You may substitute Stevia with other granulated sweeteners of your choice, adjusting to your preferred sweetness.
- → How do I keep the cake moist?
For more moisture, add a couple of tablespoons of unsweetened applesauce to the batter before baking.
- → Are there serving suggestions?
This cake tastes great warm, topped with Greek yogurt, almond butter, or a drizzle of sugar-free syrup.
- → Can I make it gluten-free?
Yes, use certified gluten-free oats to ensure your cake is suitable for gluten-free diets.