There’s something magical about starting your day with the comforting aroma of freshly baked breakfast cake. I’ve perfected this protein-rich breakfast cake recipe over countless morning baking sessions, combining the tartness of fresh cranberries with sweet apple chunks and warming cinnamon. This isn’t your typical sugary breakfast cake – it’s a nutritious powerhouse that packs 15g of protein per slice while maintaining that coveted cake-like texture we all crave.
Why You’ll Love This Breakfast Cake
What sets this breakfast cake apart is its perfect balance of nutrition and indulgence. The rolled oats provide sustained energy, while whey protein keeps you satisfied until lunch. The natural sweetness from apples and maple syrup means we can reduce added sugars without sacrificing taste. Whether you’re meal prepping for the week or hosting a healthy brunch, this cake hits all the right notes.
Ingredients
Dry Ingredients
- 2 cups (200g) rolled oats, ground into flour
- 4 scoops (120g) vanilla whey protein powder
- 2 teaspoons (10g) baking powder
- 1 teaspoon (2.6g) ground cinnamon
- ¼ teaspoon (1.5g) salt
Wet Ingredients
- 3 large eggs, room temperature
- 1 cup (245g) Greek yogurt
- ⅓ cup (80ml) pure maple syrup
- 2 tablespoons (30ml) melted coconut oil
- 1 teaspoon (5ml) vanilla extract
Fruits and Toppings
- 2 medium apples (about 200g), diced
- 1 cup (100g) fresh cranberries
- ½ cup (60g) pecans, roughly chopped
- 2 tablespoons (30g) brown sugar for topping
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper for easy removal.
- Transform your rolled oats into flour by processing them in a food processor until finely ground. This usually takes about 1-2 minutes.
- In a large mixing bowl, whisk together your dry ingredients: the freshly ground oat flour, vanilla whey protein powder, baking powder, cinnamon, and salt. Break up any lumps with your whisk.
- In a separate medium bowl, combine your wet ingredients. Whisk together the eggs until lightly beaten, then add the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth and well incorporated.
- Make a well in the center of your dry ingredients and pour in the wet mixture. Fold everything together using a rubber spatula, being careful not to overmix. Stop when you no longer see dry flour streaks.
- Gently fold in half of your diced apples, cranberries, and chopped pecans, saving the rest for the topping.
- Pour the batter into your prepared springform pan, smoothing the top with your spatula.
- Artfully arrange the remaining fruit and nuts on top of the batter, then sprinkle evenly with brown sugar.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before removing the springform ring. Allow to cool for another 15 minutes before slicing.
Storage and Make-Ahead Tips
This protein breakfast cake keeps well in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months. Simply wrap them well in plastic wrap and place in a freezer bag.
Nutrition Information (per slice)
- Calories: 320
- Protein: 15g
- Carbohydrates: 38g
- Fiber: 5g
- Sugar: 18g
- Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 85mg
- Sodium: 245mg
- Iron: 2mg
- Calcium: 180mg
Recipe Notes and Tips
- For the best texture, ensure your eggs and Greek yogurt are at room temperature before mixing.
- You can substitute the fresh cranberries with dried ones, but reduce the amount to ½ cup.
- The cake should feel slightly springy when gently pressed in the center when done.
- For extra protein, serve with a dollop of Greek yogurt and a drizzle of almond butter.
Through years of recipe development, I’ve found that this protein breakfast cake offers the perfect balance of nutrition and satisfaction. It’s become a staple in my healthy breakfast rotation, especially on busy mornings when I need something substantial but don’t have time to prepare a full breakfast spread.
