Greek Yogurt Protein Cake

Why You’ll Love This Recipe

This Greek Yogurt Protein Cake is more than just a treat—it’s a balanced, protein-packed dessert that will leave you feeling satisfied without the guilt. The tangy Greek yogurt keeps the cake moist and adds a rich, creamy texture, while the protein powder helps you hit your daily protein goals. It’s sweetened with honey and flavored with cinnamon and vanilla, giving it a warm, comforting taste. With only a few simple ingredients and minimal prep time, it’s easy to make and perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup Greek yogurt
• 1/2 cup almond flour
• 1/2 cup rolled oats
• 1/4 cup protein powder
• 2 large eggs
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup milk

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan by greasing it lightly with oil or butter, or lining it with parchment paper.
2. Mix Wet Ingredients: In a medium-sized mixing bowl, add 1 cup of Greek yogurt and 2 large eggs. Whisk them together until smooth and well-combined.
3. Add Sweeteners and Flavorings: Stir in 1/4 cup of honey and 1 teaspoon of vanilla extract into the yogurt and egg mixture. Make sure everything is fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, combine 1/2 cup of almond flour, 1/2 cup of rolled oats, 1/4 cup of protein powder, 1/2 teaspoon of baking powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until the batter comes together and everything is evenly combined.
6. Add Milk: Gradually pour in 1/4 cup of milk, mixing continuously until the batter achieves a smooth, slightly thick consistency.
7. Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving.

Servings and Timing

• Servings: 8-10
• Prep time: 10 minutes
• Cook time: 30 minutes
• Rest time: 10 minutes
• Total time: 50 minutes

Storage/Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze individual slices for up to 2 months. When reheating, simply warm in the microwave for 15-20 seconds for a quick and easy snack.

FAQs

Can I use a different type of yogurt for this recipe?

Yes, you can use a dairy-free yogurt alternative if you prefer a vegan or dairy-free option. Just make sure to choose one that’s thick and creamy, similar to Greek yogurt, for the best texture.

Can I use a different sweetener instead of honey?

Yes, you can substitute honey with maple syrup, agave syrup, or a sugar substitute like stevia, depending on your preferences or dietary needs.

Can I use a different type of protein powder?

Absolutely! Feel free to use any protein powder you prefer, whether it’s whey, plant-based, or any other variety. If you use a flavored protein powder, it may change the taste slightly, so adjust accordingly.

Can I make this cake in advance?

Yes, you can prepare the cake ahead of time. Just store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

How can I make this cake fluffier?

For a lighter texture, you can blend the rolled oats into a fine oat flour before mixing with the dry ingredients. This will make the cake a bit more tender and airy.

Is this cake gluten-free?

Yes, this cake is gluten-free, as it’s made with almond flour and oats (ensure that the oats are certified gluten-free if needed).

Can I add chocolate chips or other mix-ins to this cake?

Of course! You can add chocolate chips, nuts, dried fruit, or seeds for extra texture and flavor. Just be sure not to overload the batter, as it could affect the cake’s texture.

Can I substitute the almond flour with regular flour?

If you don’t need a gluten-free option, you can substitute almond flour with all-purpose flour. However, the texture may change slightly, and you may need to adjust the liquid ingredients accordingly.

Can I make mini versions of this cake?

Yes, you can bake the batter in a muffin tin to make individual servings. Just adjust the bake time to about 15-20 minutes, depending on the size of your muffin tins.

What can I serve with this cake?

This cake pairs perfectly with a dollop of whipped cream, a drizzle of honey, or a scoop of ice cream for a more indulgent treat. You can also enjoy it with fresh berries or a cup of tea.

Conclusion

Greek Yogurt Protein Cake is a deliciously moist and fluffy treat that brings together the goodness of Greek yogurt and protein powder in a sweet, satisfying dessert. Whether you’re enjoying it after a workout or looking for a healthy snack, this cake is a perfect choice. It’s simple to make, adaptable to your preferences, and a great way to indulge without the guilt. Try it today and enjoy the perfect balance of flavor and nutrition!

Greek Yogurt Protein Cake

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Greek Yogurt Protein Cake is a moist, fluffy dessert made with Greek yogurt, protein powder, and wholesome ingredients like almond flour and oats. It’s a protein-packed treat perfect for a post-workout snack or a healthy dessert.

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Ingredients

1 cup Greek yogurt

1/2 cup almond flour

1/2 cup rolled oats

1/4 cup protein powder

2 large eggs

1/4 cup honey

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup milk

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Instructions

1. Preheat your oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
2. In a medium-sized mixing bowl, whisk together Greek yogurt and eggs until smooth.
3. Stir in honey and vanilla extract until fully combined.
4. In a separate bowl, mix almond flour, rolled oats, protein powder, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until everything is combined.
6. Slowly pour in milk and mix until the batter is smooth and slightly thick.
7. Pour the batter into the prepared pan and smooth it evenly with a spatula. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

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Notes

For a fluffier texture, blend the oats into a fine oat flour before adding to the dry ingredients.

If you prefer a dairy-free version, use a thick, creamy dairy-free yogurt instead of Greek yogurt.

For added texture, you can mix in chocolate chips, nuts, or dried fruits to the batter.

Ensure your oats are certified gluten-free if you need to make the recipe gluten-free.

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Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 12g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 55mg