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Easy Baked Cinnamon Swirl Protein Cake – Healthy & Fluffy Breakfast Treat.
About two years ago, I was trying to meal prep breakfasts that had enough protein to keep me satisfied but didn’t taste like typical protein bars or shakes. I started experimenting with protein powder in baked goods, and this cinnamon swirl cake became my breakthrough recipe. It tastes like real cake – soft, fluffy, and genuinely good – while packing in protein and using minimal sugar. Now I make it every Sunday for the week ahead.
This protein cake delivers the comforting flavors of cinnamon rolls without the butter, refined sugar, or empty carbs. The base is naturally sweetened and protein-rich, creating a tender crumb that’s moist without being dense. The cinnamon swirl running through the middle adds warmth and visual appeal, while the optional glaze on top makes it feel like a treat rather than health food.
What makes this recipe particularly valuable is how it works for multiple occasions. Slice it for breakfast alongside coffee, pack it as a snack, or serve it as a healthier dessert. It’s simple enough for beginners, uses pantry staples plus protein powder, and consistently turns out well even if you’re not an experienced baker.
Ingredients
For the Cake:
- 1 cup all-purpose flour (or white whole wheat flour)
- 1/2 cup vanilla protein powder (about 2 scoops or 60g)
- 1/3 cup granulated sweetener (coconut sugar, regular sugar, or monk fruit sweetener)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup plain Greek yogurt (non-fat, 2%, or full-fat)
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup melted coconut oil or butter
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
For the Cinnamon Swirl:
- 3 tablespoons coconut sugar or brown sugar
- 1 1/2 tablespoons cinnamon
- 1 tablespoon melted coconut oil or butter
For the Optional Glaze:
- 1/2 cup powdered sugar (or powdered erythritol for sugar-free)
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, or spray it generously with cooking spray. An 8×8 pan creates the ideal thickness for this cake – tall enough to be satisfying but not so thick it takes forever to bake.
In a large bowl, whisk together the flour, protein powder, sweetener, baking powder, baking soda, and salt. Make sure everything is evenly distributed with no clumps of protein powder. The protein powder can clump easily, so break up any lumps with your whisk or sift it if necessary.
In a separate medium bowl, whisk together the eggs, Greek yogurt, milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth and completely combined. The mixture should look uniform without any streaks of yogurt or separated oil.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. Don’t overmix – stop as soon as you don’t see dry streaks of flour. The batter will be thick and slightly lumpy, which is exactly what you want. Overmixing develops gluten and makes the cake tough.
Make the cinnamon swirl filling by mixing the sugar, cinnamon, and melted coconut oil in a small bowl until it forms a thick paste. It should be spreadable but not runny.
Pour about two-thirds of the cake batter into your prepared pan and spread it evenly with a spatula. It will be a relatively thin layer – that’s normal.
Drop spoonfuls of the cinnamon filling over the batter, distributing it relatively evenly across the surface. You don’t need to be precise – rustic is fine. Use a butter knife or skewer to swirl the cinnamon mixture into the batter. Make figure-eight motions or zigzag patterns, dragging the knife through the batter to create swirls. Don’t overmix – you want distinct cinnamon ribbons, not a uniformly brown cake.
Pour the remaining cake batter over the top and spread it carefully to cover the cinnamon layer. Some cinnamon might peek through, which looks beautiful when baked.
Add a few more small dollops of any remaining cinnamon mixture on top and swirl lightly just on the surface for a pretty marbled appearance.
Bake for 28-32 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly pressed. Don’t overbake or it will be dry – protein powder absorbs moisture, so baking time matters more than with regular cakes.
Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely. If you skip cooling, the texture won’t be quite right and it will be hard to cut cleanly.
While the cake cools, make the optional glaze. Whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth. Start with 1 tablespoon of milk and add more if needed to reach a drizzleable consistency. The glaze should be thick enough to stay on top of the cake but thin enough to pour.
Once the cake is completely cool, drizzle the glaze over the top in whatever pattern you like. Let the glaze set for 10-15 minutes before slicing.
Cut into 9 squares for larger portions or 12 pieces for smaller servings.
Flavor & Texture Notes
This protein cake has a texture that’s remarkably close to traditional cake despite being healthier. It’s soft and fluffy with a tender crumb that’s moist without being dense or gummy. The protein powder can sometimes create a dry or chalky texture in baked goods, but the combination of Greek yogurt, oil, and proper moisture balance keeps this cake genuinely enjoyable to eat.
The cake itself is mildly sweet with pronounced vanilla flavor. It’s sweet enough to feel like a treat but not so sweet that it’s cloying or tastes like dessert for breakfast. The sweetness level makes it versatile – appropriate for breakfast but still satisfying as a snack or dessert.
The cinnamon swirl is where the magic happens. Those ribbons of cinnamon-sugar create pockets of warm, spiced sweetness throughout. The cinnamon is pronounced and aromatic, reminiscent of cinnamon rolls or coffee cake. Some bites have more cinnamon than others, which makes eating it more interesting and prevents flavor monotony.
The Greek yogurt adds subtle tanginess that brightens the cake and keeps it from tasting flat. It also contributes to the moist texture and adds extra protein. You don’t taste “yogurt” specifically – it just makes everything taste better and more complex.
The vanilla extract is strong and noticeable, creating that classic vanilla cake flavor. It complements the cinnamon beautifully without competing.
If you add the glaze, it provides a thin layer of sweetness and makes the cake feel more special and dessert-like. The glaze is sweet but light, not thick like frosting. It adds visual appeal and a bit of extra indulgence without overwhelming the cake.
Each slice is satisfying without being heavy. You feel like you’ve eaten something substantial, but not overly full or weighed down like traditional cake might make you feel.
Tips & Variations
The type of protein powder matters tremendously. Use a high-quality vanilla protein powder that tastes good on its own. Whey protein isolate creates the fluffiest, most cake-like texture. Plant-based proteins work but can be grittier. Casein protein makes denser, chewier results. If your protein powder is very sweet, reduce the added sweetener.
For flour, all-purpose creates the lightest texture. White whole wheat flour makes it slightly denser and more wholesome-tasting. Oat flour works for gluten-free versions but creates a more muffin-like texture.
Make this vegan by using flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), plant-based yogurt and milk, and plant-based protein powder. The texture will be slightly different but still good.
Turn this into a coffee cake by adding a crumb topping instead of glaze. Mix 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon until crumbly, then sprinkle over the top before baking.
Add mix-ins for variety: chocolate chips, chopped nuts, raisins, or fresh blueberries all work well. Fold them into the batter just before pouring into the pan.
Make this even higher protein by using all protein powder and no flour – use 1 1/2 cups protein powder total. The texture will be different (more dense and spongy), but it works for very high-protein needs.
For meal prep, cut the entire cake and store individual portions wrapped separately for grab-and-go convenience throughout the week.
Double the recipe and use a 9×13-inch pan for a larger crowd or more meal prep. Increase baking time by 5-8 minutes.
Storage & Make-Ahead
This protein cake stores exceptionally well, making it ideal for meal prep. Keep it in an airtight container at room temperature for 3-4 days. The texture actually improves slightly after a day as the flavors meld and the cake settles.
For longer storage, refrigerate for up to one week. The cold makes it slightly more firm and dense, which some people prefer. Let it come to room temperature before eating, or warm individual slices in the microwave for 10-15 seconds.
Freeze individual wrapped slices for up to 3 months. Wrap each slice in plastic wrap, then store all slices in a freezer bag. Thaw at room temperature for 1-2 hours or microwave from frozen for 30-45 seconds.
You can also freeze the entire cake unsliced. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for several hours.
If making the glaze, add it just before serving rather than storing the cake with glaze already on it. The glaze can make the surface slightly soggy if stored for days.
The batter shouldn’t be made ahead – it contains leavening agents that lose effectiveness over time. Mix and bake the same day for best results.
This cake actually tastes better after sitting for a few hours or overnight as the flavors develop and the moisture distributes evenly throughout.
Serving Suggestions
This protein cake works perfectly for breakfast. Serve a slice with scrambled eggs and fruit for a balanced meal that provides protein, carbs, and vitamins. Pair with black coffee or tea for a simple but satisfying morning.
Pack slices in lunchboxes as a wholesome treat or afternoon snack. They’re filling enough to tide you over between meals without causing energy crashes.
Warm individual slices in the microwave for 15-20 seconds and serve with a small scoop of Greek yogurt or cottage cheese on the side for extra protein and creaminess.
For a more indulgent breakfast or brunch, serve with a dollop of whipped cream and fresh berries. The contrast between the warm cake, cool cream, and tart berries is excellent.
This also works as a pre-workout or post-workout snack. The combination of protein and carbs provides energy and aids recovery without being too heavy.
Make it part of a brunch spread alongside quiche, fresh fruit, and yogurt parfaits. Cut into smaller squares for easier grazing.
Serve as a healthier dessert option at gatherings. Most people won’t guess it’s made with protein powder – it just tastes like good cinnamon cake.
Pair with chai tea, cinnamon-spiced coffee, or even a protein shake for a complete breakfast that’s convenient but doesn’t feel rushed or boring.
FAQ
My cake turned out dry. What went wrong? Protein powder absorbs a lot of moisture, so overbaking is the most common cause of dryness. Pull the cake when a toothpick has just a few moist crumbs rather than waiting for it to be completely clean. Also check that you measured the Greek yogurt and oil accurately – these provide essential moisture.
Can I make this without protein powder? Yes, but it won’t be a “protein cake” anymore. Replace the 1/2 cup protein powder with 1/2 cup additional flour. You’ll need to add 2-3 tablespoons more sweetener since protein powder is usually sweet. The texture will be more like traditional cake.
The texture is gummy or rubbery. Why? This usually comes from overmixing the batter or using too much protein powder relative to other ingredients. Mix just until combined, and make sure you’re measuring protein powder correctly (use weight if possible, or scoop and level rather than packing it in).
Can I use a different size pan? An 8×8 pan is ideal, but a 9×9 will work (the cake will be slightly thinner; reduce baking time by 3-5 minutes). A loaf pan also works well – bake for 35-40 minutes since it will be thicker. Don’t use anything smaller than 8×8 or the batter will overflow.
How much protein is in each serving? Depending on your protein powder and how many pieces you cut, each serving has approximately 8-12 grams of protein. Using high-protein Greek yogurt and quality protein powder maximizes the protein content.
This doesn’t taste sweet enough. Can I add more sugar? Absolutely. Increase the sweetener in the cake batter by 2-3 tablespoons, or make sure to add the glaze on top. Keep in mind that many protein powders are quite sweet, so taste your batter before baking if you’re concerned about sweetness.
This easy baked cinnamon swirl protein cake proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. The combination of real cake texture, warm cinnamon swirls, and substantial protein makes it perfect for busy mornings when you need something that’s both nourishing and genuinely tasty. Make it once for meal prep, and you’ll understand why it’s become such a staple in my kitchen. It’s the kind of recipe that makes eating well feel effortless rather than restrictive.
