Raspberry Protein Coffee Cake

Jasmine Schmalhaus - The Upside Blog | Vitacost.com/blog

by | Updated: December 2nd, 2016

Cake and coffee? Yes, please. For breakfast? Every day if I could. Well, you can, because this berrylicious coffee cake is made with fresh fruit, whole-grain flour and gluten-free protein powder. That means you get one wholesome hunk of sweetness without any processed junk or plastic wrappers. Cozy it up with a cup of creamy, vanilla-flavored java for a morning or midday pick-me-up.

Raspberry Breakfast Cake Recipe

1 ½ cup oat flour
1 scoop Cellucor Cor-Preformance Cinnamon Swirl Protein Powder
1 tsp baking powder
½ cup coconut sugar
½ cup plain Greek yogurt
½ cup unsweetened almond milk
3 egg whites, whisked
1 Tbsp coconut oil, melted
1 tsp cinnamon
1 cup fresh raspberries

1 cup oat flour
½ scoop Cellucor Cor-Performance Cinnamon Swirl Protein Powder
2 Tbsp coconut oil, melted
1 tsp cinnamon


  1. In a large bowl, combine all cake ingredients (except raspberries) and mix until well-blended.
  2. Pour batter into a greased 8”x8” square baking dish and top with raspberries.
  3. In a separate bowl, mix crumble ingredients.
  4. Sprinkle crumble over raspberries.
  5. Bake at 350°F for about 40-45 minutes.
  6. Eat your treat.