High-Protein Coffee Cake/Muffins with Vanilla Icing

Not only is this cake moist and flavourful, but it has stellar stats: each slice has a mere 96 calories (with icing!) and 7 grams of protein. Which means, of course, that you can have two slices!  Great for breakfast, a snack (pre- or postworkout, too) or dessert, this recipe proves you can have your cake and eat it, too–guilt free!


  • 1¼ cups oat flour
  • ¾ cup vanilla protein powder 
  • ½ cup ground flaxseed (use golden flax–not dark–for a lighter taste)
  • 2 tsp cinnamon
  • ¼ tsp nutmeg (optional)
  • 2 tsp baking powder
  • 1 cup egg whites
  • ½ cup unsweetened applesauce
  • ¼ cup water
  • 1/3 cup currants


  1. Preheat oven to 350F. Line an 8-inch baking dish with parchment paper.
  2. In a large bowl, whisk oat flour, protein powder, flax, cinnamon, nutmeg and baking powder.
  3. In a separate bowl, whisk egg whites, applesauce and water.
  4. Add egg white mixture to flour mixture until combined. Fold in currants.
  5. Transfer to prepared dish. Bake 30 minutes or until top is firm and golden brown.
  6. Let cool, then spread top with vanilla “icing,” if desired. Vanilla Icing: In a bowl, whisk 6 Tbs vanilla protein powder and 4 Tbs water until smooth (use coconut water for extra flavour and sweetness). If it’s not sweet enough, add stevia or a dash of vanilla (or other extract) to taste.

Tips & Variations:

  • To make oat flour, grind oats in a food processor or blender to a flour consistency.
  • Instead of applesauce, try mashed banana or canned pumpkin. (If using pumpkin, it will be less sweet. Add stevia or other natural sweetener to increase sweetness, if desired.)
  • Substitute dark chocolate chips, raisins or other dried fruit for currants.
  • Make muffins, but reduce baking time to 20 minutes or so.

Per 1/16 cake: 96 calories, 2g fat (0g sat, 0g trans), 61mg sodium, 3g fibre, 5g sugars, 7g protein

vanilla coffee cake2


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