Dessert

Easy Baked Cinnamon Swirl Protein Cake Recipe

ByHarper Ellington December 28, 2025December 28, 2025

Introduction

This Easy Baked Cinnamon Swirl Protein Cake is a wholesome, comforting treat perfect for breakfast or a snack. Packed with protein and warm cinnamon flavors, it’s simple to prepare and delicious to enjoy any time of day.

A round, tall cake with a light brown crust sits on a white plate on a white marbled surface. The cake is cut to show one large slice removed, revealing two main layers inside: a light golden sponge base with swirled darker brown cinnamon-like patterns running horizontally through the middle and spiraling near the top. The top surface has a marbled mix of light and dark brown, giving a textured look. The outer edge of the cake is a deeper brown, slightly rough, showing a baked texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup rolled oats
1 cup protein powder (vanilla or unflavored)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1 cup unsweetened almond milk (or any milk of your choice)
1/4 cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
2 tablespoons brown sugar (for cinnamon swirl)
1 teaspoon cinnamon (for cinnamon swirl)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
Step 2: In a large mixing bowl, combine the rolled oats, protein powder, baking powder, baking soda, salt, and 1 teaspoon cinnamon. Stir to combine.
Step 3: In a separate bowl, whisk together the eggs, almond milk, honey, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Step 5: In a small bowl, combine the brown sugar and 1 teaspoon cinnamon for the cinnamon swirl. Set aside.
Step 6: Pour half of the batter into the prepared baking dish and spread it evenly.
Step 7: Sprinkle half of the cinnamon swirl mixture over the batter.
Step 8: Pour the remaining batter over the cinnamon swirl layer and spread it evenly.
Step 9: Sprinkle the remaining cinnamon swirl mixture on top.
Step 10: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: Allow the cake to cool in the baking dish for about 10 minutes before slicing.
Step 12: Cut into squares and enjoy warm or at room temperature. Serve plain or with a drizzle of yogurt or additional honey if desired.

Tips & Variations

For a vegan option, substitute the eggs with flax eggs and use maple syrup instead of honey.
You can add chopped nuts or raisins to the batter for extra texture.
Use your favorite protein powder flavor to customize the taste.
Do not overmix the batter to keep the cake tender and light.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20–30 seconds or enjoy cold. For longer storage, freeze the cake in tightly wrapped portions for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A round marble cake with one slice cut out, showing two main layers inside with a light beige cake base smoothly mixed with swirls of dark brown cinnamon forming a spiral pattern. The top surface has a similar swirled design, slightly risen and golden brown with a soft texture. The cake sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of oats?

Rolled oats provide texture and structure, but you can try oat flour or whole wheat flour as substitutes. Note that this may change the cake’s texture and moisture content.

Is this cake suitable for meal prepping?

Yes, this protein cake makes a great meal prep option. It stores well in the fridge and can be portioned out for quick breakfasts or snacks throughout the week.