My Omi is the best baker I know. Her dad owned a bakery in Germany, which she worked at… and became the cake MASTER.
As kids, on Sundays, when my family pulled up to her house for an afternoon together, my brother and I would sprint to the fridge, fling open the door, and exclaim with pure joy when a cake was waiting for us in there.
Protein baking to the caliber of my Omi’s baking is impossible, but this salted caramel coffee cake is the perfect healthy indulgence, with true cake-like consistency. My dad even approved- and he’s my biggest baking critic (he too has grown up with my Omi’s cakes)!
I used Plant Protein in this recipe. Usually I’m team whey all the way, but plant protein in this recipe yielded some fluffy, non-dry results!
DOUBLE DECKER SALTED CARAMEL COFFEE CAKE
Nutritional Information per double decker cake slice (recipe yields 5; includes cream cheese icing)
4 g Fat
9 g Carbs
10 g Protein
• 1/2 cup (45 g) quick cooking oats
• (75 g) 0% plain greek yogurt
• 1 scoop (35 g) Vanilla Plant Protein*
• 1/4 c granulated sweetener of choice (I used baking erythritol)
• 2 heaping tbsp (30g) unsweetened applesauce
• A hefty splash (50 mL) dark roast black coffee
• 1 egg
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract
• pinch salt
*If you’d like to use whey powder instead, add an additional 1.5 tbsp applesauce.
1) Preheat oven to 350 and spray a bread pan with non-stick spray.
2) Combine dry ingredients in a food processor.
3) Add wet ingredients and blend.
4) Pour into the baking pan and bake for 20 minutes. Since ovens bake differently, check at 15. If a toothpick comes out clean, you’re all set!
5) Allow to cool for 10 minutes. Cut into 10 squares and create 5 sandwiches by adding a layer of whipped cream cheese. I topped mine with a layer of low fat cream cheese mixed with sweetener, cinnamon and a chopped salted caramel protein bar for that toffee crunch.If you don’t have a protein bar, chopped toasted pecans would be perfect!