Who says you can’t have cake for breakfast? This Cinnamon Swirl Protein Cake is light, fluffy, and perfectly sweet — without the sugar crash. With over 30g of protein per serving, it’s the ultimate grab-and-go breakfast or snack that feels indulgent but fuels your day. The cinnamon ribbon adds a cozy, spiced flavor while the oat and protein base keeps things balanced and satisfying.
Look at the Recipe
- Soft, moist, and lightly sweet with a beautiful cinnamon swirl
- Ready in under 20 minutes from start to finish
- Packed with over 30g of protein per serving
Ingredients Needed
For the Batter
- ½ cup rolled oats (~45g)
- 2 egg whites (~60g total)
- ⅔ cup water (≈160ml)
- 2 scoops vanilla protein powder (~2 oz / ~57g)
- 1 teaspoon powdered Stevia (or preferred sweetener)
- 1 teaspoon baking powder (~4–5g)
- 1 tablespoon ground cinnamon (~8g) — for the swirl
How to Make Our Cinnamon Swirl Protein Cake
- Preheat the oven: Heat to 390°F (200°C). Lightly grease a small nonstick baking pan (about 4–4.5 inches / 10–11 cm across).
- Blend the batter: In a blender or food processor, combine oats, egg whites, water, vanilla protein powder, Stevia, and baking powder. Blend until smooth and thick, similar to pancake batter.
- Create the swirl: Pour half the batter into the prepared pan. Sprinkle the cinnamon evenly over it, then add the remaining batter on top. Drag a knife through the batter a few times to create visible cinnamon ribbons — don’t overmix.
- Bake: Place in the oven for about 12 minutes, or until the top springs back when touched and a toothpick comes out mostly clean.
- Cool and serve: Let the cake cool for a couple of minutes before slicing. Enjoy warm or at room temperature for the best texture.
Storage & Serving Suggestions
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Reheat: Microwave a slice for about 30 seconds before eating.
- Freeze: Not recommended — the texture becomes soggy once thawed.
Tips & FAQs
- Cake too dry? Replace some of the water with milk (dairy or unsweetened plant-based) for a softer crumb.
- Cake too gummy? Your protein powder might be the issue — try a different brand or reduce liquid slightly.
- No swirl? Make sure to swirl gently with a knife and stop early to keep visible ribbons.
- Can I sweeten differently? Yes! Erythritol, monk fruit, or even a small amount of sugar all work well depending on your carb preference.
