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Cinnamon Swirl Protein Cake

Cinnamon Swirl Protein Cake

The ultimate treat for health-conscious individuals seeking a delicious and guilt-free indulgence. This recipe transforms a classic comfort dessert into a protein-packed powerhouse, perfect for satisfying sweet cravings without derailing your fitness goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Cake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter Ingredients
  • 1 cup (120g) all-purpose flour (or gluten-free blend)
  • 1/2 cup (60g) vanilla or unflavored protein powder (whey or plant-based)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar (or sugar substitute like erythritol)
  • 1/4 cup (60ml) unsalted butter, softened (or coconut oil)
  • 2 large eggs
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
Cinnamon Swirl Mixture
  • 2 tablespoons brown sugar (or coconut sugar)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter (or coconut oil)

Equipment

  • 8x8 inch baking pan
  • Medium Bowl
  • Large bowl
  • Small Bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt. Set aside.
    1 cup (120g) all-purpose flour (or gluten-free blend), 1/2 cup (60g) vanilla or unflavored protein powder (whey or plant-based), 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
  3. In a large bowl, cream together the softened butter (or coconut oil) and granulated sugar (or sugar substitute) until light and fluffy.
    1/4 cup (60ml) unsalted butter, softened (or coconut oil), 1/2 cup (100g) granulated sugar (or sugar substitute like erythritol)
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk and vanilla extract until well combined.
    2 large eggs, 1/2 cup (120ml) milk (dairy or non-dairy), 1 teaspoon vanilla extract
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake.
  6. In a small bowl, combine the brown sugar (or coconut sugar), cinnamon, and melted butter (or coconut oil). Stir until a paste-like consistency forms.
    2 tablespoons brown sugar (or coconut sugar), 1 tablespoon ground cinnamon, 1 tablespoon melted butter (or coconut oil)
  7. Pour half of the cake batter into the prepared baking pan. Dollop half of the cinnamon swirl mixture over the batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter. Pour the remaining batter over the top, then dollop the rest of the cinnamon swirl mixture and swirl again.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Can be stored at room temperature for up to 2 days, or refrigerated for up to 5 days. Reheat slices in microwave for 15-20 seconds or toaster oven at low temp.