Cinnamon Swirl Protein Cake

Cinnamon Swirl Protein Cake

A delightful protein-packed cake combining warm cinnamon flavors with a light and fluffy texture, perfect for breakfast or a post-workout snack.

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Prep Time 5

Cook Time 12

Total Time 17

Servings: 2 pieces

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Main Ingredients

1/2 cup oats Use gluten-free oats if needed.
6 tablespoons egg whites Can substitute with whole eggs.
2/3 cup water Can use almond milk for a creamier texture.
2 scoops vanilla protein powder Use any flavored protein powder you prefer.
1 teaspoon Stevia Adjust sweetness to taste.
1 teaspoon baking powder
1 tablespoon cinnamon

Method

Preparation

Place the oats, egg whites, water, protein powder, Stevia, and baking powder into a blender and blend until completely smooth.
Pour about two-thirds of the batter into a greased non-stick pan over medium-low heat.
Sprinkle the cinnamon evenly over the surface of the batter.
Pour the remaining batter over the cinnamon layer to create a swirl effect.

Cooking

Cook for 10-12 minutes or until the cake is set and cooked through.
Remove from the pan, slice into two portions, and serve warm.

Notes

This cake is best served warm, or at room temperature. Pair it with Greek yogurt or honey for added flavor. Store in an airtight container in the refrigerator for up to three days or freeze for longer storage.