Apple Cinnamon Protein Cake

Name: Apple Cinnamon Protein Cake
Yield: 4 servings
Ingredients: 160 g dry oats, blended into flour; 60 g unsweetened whey isolate; 200 g liquid egg whites; 600 g plain nonfat Greek yogurt; 120 g Darigold FIT nonfat milk; 180 g diced apple, patted dry; Monk fruit and salt-free cinnamon or vanilla to taste.; 4 g baking powder (about 1 tsp; compare sodium labels)

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Apple Cinnamon Protein Cake

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

360.1calories

39.1g protein

41.3g carbs

4.0g fat

Sodium: Not calculated

1 of 4 servings. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

160 g dry oats, blended into flour
60 g unsweetened whey isolate
200 g liquid egg whites
600 g plain nonfat Greek yogurt
120 g Darigold FIT nonfat milk
180 g diced apple, patted dry
Monk fruit and salt-free cinnamon or vanilla to taste.
4 g baking powder (about 1 tsp; compare sodium labels)

Cooking instructions

Heat oven to 350 F. Line an 8-inch square pan. Keep 400 g of the yogurt cold for frosting; only 200 g goes in the batter. Whisk oat flour, whey, baking powder and spices. Mix egg whites, measured milk and the 200 g yogurt; combine with dry ingredients and rest 10 minutes. Fold in the listed fruit, carrots or cocoa. For mocha, replace 40 g of the milk with the listed decaf coffee, not extra liquid. Spread evenly in the pan. Bake about 25-40 minutes until the center reaches 160 F, no liquid batter remains and a tester has moist crumbs. Expect a moist protein square, not a butter-cake crumb; avoid baking until completely dry. Cool fully before spreading with the remaining 400 g yogurt sweetened to taste. Divide into four portions; keep chilled. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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