Description
This delicious cappuccino protein coffee cake is packed with protein and healthy fats from the cinnamon walnut streusel topping.
Scale
Ingredients
Cake
- 1 1/2 cups white/whole wheat flour
- 1 scoop Ascent cappuccino flavor whey protein powder
- 1 tsp. baking powder
- 1 tsp. Cinnamon
- 1/2 tsp salt
- 2 eggs
- 2 tbsp. olive oil
- 4 tbsp. honey
- 1 tsp. vanilla extract
- 2 tbsp. brown sugar
- 1 container (150g) vanilla Greek yogurt (or preferred yogurt)
- 3/4 cup brewed coffee, cooled/room temp
Walnut Crumble Topping
- 1 cup walnuts, chopped
- 3 tbsp. butter (or vegan butter/coconut oil)
- 4 tbsp. brown sugar
- 1 tsp. cinnamon
Easy Glaze
- 2 tbsp. vanilla Greek yogurt
- 1 tbsp. almond milk (or regular milk)
- 2 tbsp. granulated sugar (or preferred sugar alternative)
Instructions
- In a large bowl, add four, protein powder, baking powder, cinnamon, and salt. Mix.
- In a separate bowl, whisk together eggs, olive oil, honey, vanilla extract, Greek yogurt, brown sugar and cooled coffee.
- Combine wet and dry ingredients. Gently stir until incorporated. Be careful not to over mix.
- In a microwave safe bowl, add butter/vegan substitute. Heat in microwave until melted. Add walnuts, brown sugar, and cinnamon. Mix until combined.
- Pour batter into a 7×11 glass baking dish lined with nonstick foil or sprayed with nonstick spray.
- Sprinkle crumble topping evenly over top of the batter.
- Bake at 375F for 20 minutes or until a knife comes out clean. Once cooked, let completely cool before adding glaze.
- To make glaze, mix all ingredients in a small bowl. Pour glaze into a small ziplock bag. Cut a small piece off the end and use the bag to pipe the glaze over top cooled cake.
- Cut into 8 pieces and enjoy!
- Category: Breakfast, Dessert, pancakes
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Fat: 14
- Carbohydrates: 33
- Fiber: 5
- Protein: 12
Keywords: protein coffee cake