Why You’ll Love This Recipe

Packed with protein from Greek yogurt (and optional protein powder), making it satisfyingly nourishing yet still dessert-worthy.
Uses wholesome ingredients like almond flour, oats, and honey to deliver a subtly sweet, textured treat.
Flexible flavor—you can easily customize it with extracts, spices, fruit, or a drizzle of honey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Greek yogurt
Almond flour
Rolled oats
Protein powder (optional)
Eggs
Honey
Vanilla extract
Baking powder
Cinnamon
Salt
Milk

Directions

Preheat oven to 350°F (175°C) and prepare your baking pan by lightly greasing it or lining it with parchment paper.
In a medium bowl, whisk together Greek yogurt and eggs until smooth.
Stir in honey and vanilla extract, blending well into the yogurt-egg mixture.
In another bowl, combine almond flour, rolled oats, protein powder (if using), baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture until a thick batter forms.
Stir in milk until the batter reaches a smooth, pourable consistency.
Spread the batter evenly in the prepared pan.
Bake for about 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

Prep Time: ~10 minutes
Bake Time: ~25–30 minutes
Total Time: ~40 minutes
Servings: 8–10 slices, depending on pan size and portioning

Variations

Stir in fresh or dried fruit like berries or peach slices for extra flavor.
Add a honey glaze or maple drizzle for added sweetness.
Use different extracts like almond or spices such as nutmeg for unique flavor twists.

Storage/Reheating

Store covered at room temperature for up to 2 days, or refrigerate for 4–5 days.
To refresh leftovers, gently warm slices in a low oven or microwave.

FAQs

Can I leave out the protein powder?

Yes—the cake still has plenty of protein from the yogurt, almond flour, oats, and eggs. Protein powder simply adds an extra boost.

Is it gluten-free?

Yes, if you use certified gluten-free oats.

What kind of Greek yogurt should I use?

Thick, full-fat Greek yogurt works best for richness and moisture.

Can I use a different flour?

You can try oat flour or a gluten-free blend, though almond flour gives the most tender crumb.

How do I know when it’s done baking?

Look for a golden top and a clean toothpick from the center. Slightly moist crumbs are fine as it finishes setting while cooling.

Can I make this dairy-free?

Yes—use a plant-based Greek-style yogurt and non-dairy milk.

Any topping ideas?

Fresh fruit, yogurt, nut butter drizzle, or chopped nuts all make great additions.

Can I prep ahead?

Absolutely—bake ahead and store covered for a couple of days.

Is this good for breakfast?

Yes—its protein content and wholesome ingredients make it perfect for breakfast or a post-workout snack.

Conclusion

This Greek Yogurt Protein Cake is a healthy yet satisfying treat that blends creamy tang, natural sweetness, and customizable flavors. It’s quick to make, stores well, and works equally well as a snack, dessert, or energizing breakfast.

Greek Yogurt Protein Cake

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A guilt-free, protein-packed treat with the creamy goodness of Greek yogurt—moist, tender, and tangy, this cake delivers indulgence and nourishment in every bite. Perfect for coffee time, post-workout refueling, or a light dessert.

Author: Emily
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Yield: 10–12 slices
Category: Dessert
Cuisine: American

Instructions

Preheat oven to 350 °F (175 °C). Grease or line a baking pan.
In a bowl, whisk together Greek yogurt, eggs, honey, and vanilla extract.
In another bowl, combine almond flour, rolled oats, protein powder, baking powder, cinnamon, and salt.
Fold the dry ingredients into the yogurt mixture. Add milk, stirring until batter is smooth.
Transfer batter to prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean and the top is golden.

Notes

Gluten-Free: Use certified gluten-free oats and protein powder.
Sweetener Swaps: Honey can be replaced with maple syrup, agave nectar, or stevia—adjust to taste.
Mix-Ins: Add chocolate chips, nuts, or dried fruit sparingly to avoid weighing down the batter.
Test for Doneness: A toothpick should come out clean or with a few crumbs; cake should pull slightly from pan edges.