Name: Greek Yogurt Protein Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt (nonfat or full-fat); 2 large eggs; 1/4 cup milk of choice; 1/3 cup granulated sweetener (or honey/maple syrup for non-keto); 1 cup oat flour (or almond flour for low-carb); 1/2 cup vanilla protein powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp cinnamon (optional); 1 tsp vanilla extract; Pinch of salt

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This Greek Yogurt Protein Cake is my go-to for when I want something sweet that doesn’t compromise my health goals. It’s soft, fluffy, and naturally high in protein, thanks to the blend of creamy Greek yogurt and protein powder. Whether I slice it up for an afternoon snack or serve it with fresh berries for dessert, this cake always hits the spot without the guilt.

Greek Yogurt Protein Cake

Ingredients

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

1 cup plain Greek yogurt (nonfat or full-fat)

2 large eggs

¼ cup milk of choice

⅓ cup granulated sweetener (or honey/maple syrup for non-keto)

1 cup oat flour (or almond flour for low-carb)

½ cup vanilla protein powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon (optional)

1 teaspoon vanilla extract

Pinch of salt

Directions

I preheat my oven to 350°F (175°C) and line an 8x8-inch baking pan (or loaf pan) with parchment paper.

In a large mixing bowl, I whisk together the Greek yogurt, eggs, milk, sweetener, and vanilla extract until smooth.

In a separate bowl, I stir the oat flour, protein powder, baking powder, baking soda, cinnamon (if using), and salt.

I gently combine the wet and dry ingredients, mixing until just combined—being careful not to overmix.

I pour the batter into the prepared pan and smooth out the top.

I bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

After letting it cool slightly, I slice and enjoy it plain or with a topping of fresh berries.

Servings and timing

This recipe makes 9 servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: About 150 kcal per serving

Variations

I swap oat flour for almond flour when I want a low-carb version.

Sometimes I mix in dark chocolate chips or chopped nuts for extra texture.

To switch up the flavor, I use different protein powder flavors like chocolate or caramel.

I add a swirl of almond or peanut butter before baking for extra richness.

For a fruity twist, I fold in blueberries or diced apples into the batter.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When I want to reheat a slice, I pop it in the microwave for 10–15 seconds to bring back that just-baked softness. I’ve also frozen individual pieces—wrapped tightly—for up to 2 months. I just thaw them in the fridge overnight or heat straight from frozen.

FAQs

How much protein is in each slice?

That depends on the protein powder I use, but generally, each slice has around 10–12 grams of protein.

Can I make this cake dairy-free?

Yes, I replace the Greek yogurt with a dairy-free alternative like coconut or almond-based yogurt and use a plant-based milk.

Can I bake this in muffin tins?

Absolutely. I divide the batter into muffin tins and bake for 15–18 minutes, checking doneness with a toothpick.

What kind of protein powder works best?

I prefer using a whey or plant-based protein with a smooth texture and mild vanilla flavor. I avoid gritty or overly sweet powders.

Is this cake good for meal prep?

Yes, I often bake it on Sunday and keep slices in the fridge for a quick grab-and-go snack during the week.

Conclusion

This Greek Yogurt Protein Cake is one of those recipes I keep coming back to. It’s simple, nutritious, and hits the sweet spot between indulgent and healthy. Whether I’m looking for a post-workout snack or a better-for-me dessert, this cake delivers every time. I love how customizable it is, and it always leaves me feeling satisfied—not sluggish.

Recipe:

Greek Yogurt Protein Cake

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Author: Cheryl
Total Time: 35 minutes
Yield: 9 servings
Diet: Low Fat

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Description

This Greek Yogurt Protein Cake is a soft, fluffy, and healthy treat packed with protein from Greek yogurt and protein powder. It's easy to make, customizable, and perfect as a snack or dessert.

Instructions

Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan or loaf pan with parchment paper.
In a large bowl, whisk together Greek yogurt, eggs, milk, sweetener, and vanilla extract until smooth.
In a separate bowl, combine oat flour, protein powder, baking powder, baking soda, cinnamon (if using), and salt.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before slicing. Serve plain or topped with fresh berries.