Cinnamon Swirl Protein Cake
A delightful low-calorie and high-protein cake that balances flavor and nutrition, perfect for any time of the day.
Ingredients
Main Ingredients
- ½ cup rolled oats (~45 g) Use gluten-free oats if needed.
- 2 pieces egg whites (~60 g total)
- ⅔ cup water (≈160 ml) Adjust as needed for batter consistency.
- 2 scoops vanilla protein powder (~2 oz / ~57 g) Substitute with chocolate protein for variation.
- 1 teaspoon powdered Stevia (or your preferred sweetener) Other sweeteners can be used as per taste.
- 1 teaspoon baking powder (~4–5 g)
- 1 tablespoon ground cinnamon (~8 g) For the swirl.
Instructions
Preparation
- Preheat your oven to 390°F (200°C) and lightly grease a small non-stick pan, approximately 4 to 4.5 inches across.
- In a blender or food processor, combine the rolled oats, egg whites, water, protein powder, Stevia, and baking powder. Blend until smooth.
Layering and Baking
- Pour about half of the batter into the greased pan.
- Sprinkle the ground cinnamon over the batter layer.
- Dollop the remaining batter on top and swirl with a knife to create a cinnamon pattern.
- Bake for approximately 12 minutes, until the cake springs back when touched and a toothpick comes out mostly clean.
Serving
- Let the cake cool for a few minutes, then slice and serve warm, or cool to room temperature.
Notes
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for a week. For longer storage, freeze individual slices wrapped in parchment paper.