Coffee Protein Cake

ProSupps Kitchen Corner Coffee Protein Cake Recipe

Who doesn’t love the smell of coffee, I mean cake, in the morning??


  • 1/2 Scoop PS Isolate Glazed Doughnut
  • 1/4 Cup (24g) almond flour
  • 1 packet  (45g) High Fiber Maple Brown Sugar Instant Oatmeal
  • 2 Egg whites
  • 1/8 tsp Baking Powder
  • pinch of cinnamon
  • 1/8 tsp water

*Start with the crumb topping:
Set aside a tiny portion of the above ingredients for topping. (You only need about a tablespoon of each.)

  • 1 Tbsp oatmeal
  • 1 Tbsp almond flour
  • 1/8 tsp water

Directions for topping:

  • Mix all topping ingredients in bowl until everything is wet. NOTE: you do not want this runny, you want it to be thick.
  • Place on baking sheet
  • Broil on High for about 30 seconds. Watch this closely. You want golden brown but not burnt.
  • Take out and let cool

Directions for Microwave MugCake:

  • You need 1 coffee cup
  • Add in all ingredients  (oats, protein,  almond flour, egg whites, baking powder and cinnamon)
  • Mix everything with a fork until it becomes a batter texture.
  • Microwave for about 90 seconds. Take out at 60 and check, if it’s still a little runny put back in for 30 more seconds.
  • Place cake on plate and top with crumb topping.

Directions for Oven Baking:

  • Set oven temperature to 325* degrees
  • Mix all ingredients in bowl. (oats, protein,  almond flour, egg whites, baking powder and cinnamon)
  • Once you have a batter pour it into small cake mold or cupcake molds
  • Bake for about 15 minutes, keep an eye on it.
  • Use a toothpick to make sure the center is done.
  • Remove and let cool
  • Once cake is cooled, place on plate and add with the crumb topping.


  • I drizzled with Walden Farms Caramel and Pancake Syrups

Nutrition Facts:

  • Calories – 391
  • Protein – 26g
  • Fat – 14g
  • Carbs – 41g


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