Cinnamon-Marble Protein Oat Cake
Nicole Harris | Midlife, Simplified cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Jenny on SeeMeCook
A dense, lightly sweet oat-flour cake layered and marbled with cinnamon sugar. Greek yogurt, applesauce, egg whites, and vanilla protein powder give it a tender, protein-rich texture.
- Time
- 48 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 65 g
- 5 g
- 145 g
- 60 g
- 12 g
- 3 g
- 50 g
- 60 g
- 240 g
- 85 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 785 g before cooking, which is about 85 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly coat an 8 × 8-inch baking dish with nonstick cooking spray.
In a small bowl, combine the Stevia in the Raw or coconut sugar with the cinnamon. Set this cinnamon-sugar mixture aside.
In a large bowl, whisk together the oat flour and vanilla protein powder.
Add the baking powder and salt to the flour mixture. If using the optional additional stevia, add it now, then whisk until the dry ingredients are evenly distributed.
In a medium bowl, whisk together the egg whites, unsweetened almond milk, applesauce, Greek yogurt, and vanilla extract until smooth.
Pour the wet mixture into the large bowl with the dry ingredients. Whisk just until combined; do not overmix.
Pour about one-quarter of the batter into the prepared baking dish, spreading it into a shallow, even layer.
Sprinkle half of the reserved cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter over the cinnamon-sugar layer and spread it as evenly as possible.
Sprinkle the remaining cinnamon-sugar mixture over the top. Draw a knife through the batter in swirling motions to create a marbled pattern.
Bake at 350°F (180 °C) (175°C (350 °F)) for 24–28 minutes, until the cake is set and a tester inserted in the center comes out mostly clean.
Let the cake cool in the dish for 10 minutes before slicing. The finished cake will be dense rather than light and fluffy.
Notes
The post says the recipe takes about 10 minutes to prepare and initially says 20 minutes to bake, but the detailed instructions specify baking for 24–28 minutes; the detailed time was followed. The source alternately calls the vessel a baking dish and loaf pan; use the specified 8 × 8-inch baking dish.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 138
- Protein
- 10 g
- Carbs
- 21 g
- Fat
- 2 g
- Fiber
- 2 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
