Name: Cinnamon Swirl Protein Cake Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup oats; 2 egg whites (2 ounces or 6 tablespoons); ⅔ cup water; 2 scoops vanilla protein powder (2 ounces); 1 teaspoon Stevia; 1 teaspoon baking powder; 1 tablespoon cinnamon

Jump to Recipe

Introduction

This Cinnamon Swirl Protein Cake is a delicious and wholesome treat that’s perfect for a quick breakfast or a post-workout snack. It combines the warmth of cinnamon with the nutritional boost of protein powder and oats, creating a moist, flavorful cake you’ll want to make again and again.

The image shows a clear glass bowl filled with a swirled dessert that has two main layers; the bottom layer is a pale, creamy color with a smooth texture, while the top layer is a mix of dark brown cocoa powder and white powdered sugar scattered unevenly, creating a marbled effect. In the background, there is a soft focus of slices of bread or a similar baked item with a light golden-brown crust and cream-colored inside, placed on a white marbled surface. The photo is taken from a close angle, emphasizing the soft and fluffy texture of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup oats
2 egg whites (2 ounces or 6 tablespoons)
⅔ cup water
2 scoops vanilla protein powder (2 ounces)
1 teaspoon Stevia
1 teaspoon baking powder
1 tablespoon cinnamon

Instructions

Step 1: Preheat the oven to 390°F (200°C).
Step 2: Blend the oats, egg whites, water, vanilla protein powder, Stevia, and baking powder until the mixture is smooth and resembles thick pancake batter. Do not add the cinnamon yet.
Step 3: Pour half of the batter into a small nonstick pan about 4.5 inches across.
Step 4: Sprinkle the cinnamon evenly over the batter in the pan.
Step 5: Pour the remaining batter on top of the cinnamon layer.
Step 6: Use a knife to gently swirl through the batter a few times, blending the cinnamon slightly without overmixing.
Step 7: Bake the cake for 12 minutes, then allow it to rest for a few minutes before serving.

Tips & Variations

For extra moisture, try adding 1 tablespoon of plain yogurt or applesauce to the batter.
Swap Stevia for your preferred sweetener, such as honey or maple syrup, but adjust the wet ingredients accordingly.
Use cinnamon chips or a cinnamon sugar mix for a stronger cinnamon flavor and subtle crunch.
If you don’t have a small 4.5-inch pan, use a similarly sized oven-safe dish or muffin tin for portion control.

Storage

Store the protein cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 20–30 seconds before serving to restore its soft texture. It can also be frozen for up to 1 month; thaw overnight in the fridge and reheat as usual.

How to Serve

Several slices of a light-colored bread with cinnamon swirls are arranged in a row on a wooden board with a round hole. The bread has a soft, airy texture with visible cinnamon powder inside and on the crust edges. In the background, a white transparent bowl contains a layered dessert with cream and brown cinnamon topping, slightly out of focus. The setting is on a white marbled texture surface, with natural lighting highlighting the bread's texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of oats?

Yes, you can substitute oats with an equal amount of whole wheat or all-purpose flour. This will change the texture slightly, making the cake less hearty but still delicious.

Is this recipe suitable for a gluten-free diet?

Yes, as long as you use certified gluten-free oats and protein powder, this recipe is gluten-free and safe for those with gluten sensitivities.