Vanilla & Cinnamon Protein Cake – A Guest Post by Sanna

I ran a Protein Pow(d)er Cooking Workshop when I was in Stockholm (here are the pics) and, there, I met the awesome Sanna. I knew I had come face to face with a kindred protein-soul as soon as I saw her: a girl in workout clothes carrying a massive cooler bag as she approached our meeting point with an equally huge smile on her face. You see, I asked everyone to bring ingredients to the workshop and, there, Sanna showed up with a big bag full of protein magic! Seriously, as she pulled ingredient after ingredient out of her bag, I was like a mesmerized child watching a magician pull out rabbit after rabbit out of a hat. There were just so many fantastic ingredients to try! e.g. sugar-free peanut butter flour, different kinds of flavoring extracts, hazelnut and almond butter, vanilla and pear protein powder (!), cappuccino casein, aaa! Needless to say, when she was done I had to bend down to pick up my jaw from the floor. At the workshop, Sanna made some super tasty peanut butter protein truffles and also cooked these glorious protein cakes. She let me take one of them home and, as soon as I showed it to my dad, it was gone – he had devoured it in awe just like I did at the workshop. It was fluffy, light, cakey, vanillay, and oh la la: absolutely delicious! And now here is the recipe for you to try it too! Thank you Sannaaaa! Here is her website, by the way, and as soon as she gets her recipe blog up and running, you bet I’ll be here ballyhooing the hell out of her cooking too. You won’t miss a single protein cake, I promise ;-)


1 cup oat flour
2 egg whites
2/3 cup oat milk (probably any milk would do)
2.5 scoops vanilla whey
1 tablespoon almond meal
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon chia seeds (could omit this)
Sweetener of choice, I used 2 tablespoons granulated stevia
Cinnamon (I used about 1/2 tablespoon)


1. Mix all ingredients in a bowl. The batter should be pretty wet. Add a little more milk if it’s too thick.

2. Put half of the batter in an oven safe dish (or muffin pan, you’ll get 6 big), sprinkle with cinnamon and pour in the rest of the batter. Top with cinnamon again and bake for 20-25 min (depending on oven), 375 F or 175 C.

Macros per Serving (out of 6):

139 kcal
12 g protein
15.5 g carbs
2.3 g fiber
3.5 g fat


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