This easy Greek Yogurt Protein Cake is soft, subtly sweet, and packed with protein—perfect for breakfast, post-workout snacks, or guilt-free dessert.
This isn’t your average cake—it’s a high-protein, yogurt-based loaf that’s fluffy, moist, and naturally sweetened with maple syrup. It’s quick to make (under 10 minutes of prep!) and bakes up like a dream. Whether you’re trying to boost your daily protein or just want a healthier sweet fix, this one’s for you.
If you love high-protein recipes, you’ll also love my Bariatric Friendly Ricotta Bake, High Protein Turkey Patties or our Air Fryer Crab Cakes. These are perfect for balancing your protein intake with minimal effort and maximum flavor.
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💖 Why This Recipe Works
- Protein-Packed: This Greek yogurt cake high protein recipe is soft, subtly sweet, and seriously satisfying—perfect for breakfast, post-workout fuel, or a healthy dessert you’ll crave on repeat.
- Wholesome Sweetness: Naturally sweetened with maple syrup—no refined sugar.
- Quick & Easy: Simple pantry ingredients, minimal prep, and no fancy tools needed.
🌟 Star Ingredients
- Greek Yogurt – I always use thick, unsweetened Greek yogurt for this loaf. It keeps the texture super moist while adding a natural protein boost—plus, it balances the sweetness so the cake doesn’t taste too dessert-y.
- Maple Syrup – I prefer pure maple syrup here for its subtle caramel-like flavor. It sweetens the loaf without overpowering it, and works beautifully with berries or nut butter on top.
- Vanilla Protein Powder – A good-quality vanilla protein powder blends seamlessly into the batter. I’ve tested both whey and plant-based options—whey gives a lighter crumb, while plant-based adds a denser, heartier texture.
- Flour – I use standard all-purpose flour for the softest texture, but you can mix in a little whole wheat for added nutrition. Just be sure not to overmix, or your loaf might turn out dense!
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free baking blend in place of all-purpose flour.
- Dairy-Free: Sub with thick almond or coconut yogurt—just make sure it’s unsweetened.
- Sweetener Swaps: Try honey, agave, or a low-carb sweetener like monk fruit or erythritol.
- Add-ins: Mix in blueberries, chocolate chips, or chopped walnuts for texture.
- Flavor Boosts: Add vanilla extract, lemon zest, or a dash of cinnamon.
- Kid-Friendly: Top with banana slices or stir in freeze-dried fruit for fun pops of color.
- No Protein Powder? You can skip the powder and still make a high-protein loaf by increasing the eggs to 3 and using ½ cup oat flour and ½ cup Greek yogurt. It won’t be quite as protein-packed, but still nourishing and delicious.
If you like this loaf, check out Pumpkin Crunch Cake, Lemon Pudding Cake, and Creamy Vanilla Eclair Cake.
🍫 Protein Cake Add-Ins & Flavor Combos
Want to change it up? Try one of these fun variations to make the recipe your own:
- Chocolate Banana: Add 2 tablespoons cocoa powder and ½ a mashed banana to the batter. Rich, fudgy, and naturally sweet.
- Blueberry Vanilla: Stir in ½ cup fresh or frozen blueberries and an extra splash of vanilla for a fruity twist.
- Lemon Poppyseed: Add 1 teaspoon lemon zest and 1 teaspoon poppyseeds for a bright, bakery-style variation.
📌 These all work with the base batter—just adjust sweetness slightly if your add-ins are tart or ripe!
🔪 How To Make Greek Yogurt Protein Cake
- Step 1: Preheat oven to 350°F (175°C). In a large bowl, whisk together yogurt, eggs, and maple syrup until smooth.
- Step 2: Add the flour, protein powder, baking powder, and a pinch of salt. These dry ingredients will help give your bread structure and enhance the protein content, making it a nutritious option.
- Step 3: Stir all the ingredients together until just combined. Be careful not to overmix, as this can make the cake tough. The batter should be smooth but thick, ensuring it will hold its shape while baking.
- Step 4: Grease a loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan, spreading it evenly with a spatula. If you like, you can top the batter with banana slices, pressing them gently into the surface for a sweet, fruity topping.
- Step 5: Place the loaf pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Step 6: Then, transfer it to a wire rack to cool completely. Serve slices of this protein cake loaf drizzled with maple syrup and accompanied by your favorite berries for a delicious and nutritious treat.
💡 Hint: Want it extra moist? Stir in 1 tablespoon of olive oil or melted coconut oil for a softer crumb.
👩🍳 Expert Tips
- Sift The Dry Ingredients: Sifting flour and baking powder ensures a smoother batter and fluffier cake.
- Room Temperature Ingredients: Use room-temperature eggs and yogurt for better mixing and a more even bake.
- Cool Completely: Let the loaf cool fully before slicing to avoid crumbling.
🧊 Storage & Freezing
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Stays fresh up to 1 week—store in a container with parchment between slices.
- Freezer: Wrap slices individually and store for up to 3 months. Defrost overnight or toast directly from frozen.
💡 To reheat: microwave for 20 seconds or toast for a slightly crispy edge.
💭 FAQs
Yes, you can substitute non-dairy yogurt such as almond or coconut yogurt in this recipe. Just make sure it's thick and unsweetened to maintain the consistency and flavor balance.
Whey, collagen, or plant-based all work. Avoid ones that are overly flavored or chalky.
Yes, but it’ll be denser. Try half whole wheat, half all-purpose for a good balance.
Overmixing and too much protein powder are common culprits. Stir gently and measure carefully.
Yes! For a single serving, microwave a small portion of the batter in a mug for 60–90 seconds.
💖 Serving Suggestions
Here are some great ways to serve your protein cake loaf:
- Warm with almond butter and berries.
- As a grab-and-go breakfast with iced coffee.
- Topped with Greek yogurt and honey.
- Alongside scrambled eggs for a sweet + savory protein hit.
🍽 More Dessert Recipes
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Protein Cake Loaf
Ingredients
- 1 Cup Flour
- 1 Cup Yogurt
- 2 Eggs
- 1 Scoop Protein Powder
- ⅓ Cup Maple Syrup
- 1 teaspoon Baking Powder
- 1 Pinch Salt
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, start by whisking together the yogurt, eggs, and maple syrup until the mixture is smooth and well combined. This forms the wet base of your bread.
- To the same bowl, add the flour, protein powder, baking powder, and a pinch of salt. These dry ingredients will help give your bread structure and enhance the protein content, making it a nutritious option.
- Stir all the ingredients together until just combined. Be careful not to overmix, as this can make the bread tough. The batter should be smooth but thick, ensuring it will hold its shape while baking.
- Grease a loaf pan or line it with parchment paper for easy removal. Pour the batter into the prepared pan, spreading it evenly with a spatula. If you like, you can top the batter with banana slices, pressing them gently into the surface for a sweet, fruity topping.
- Place the loaf pan in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Then, transfer it to a wire rack to cool completely. Serve slices of this protein-rich bread drizzled with maple syrup and accompanied by your favorite berries for a delicious and nutritious treat.
Just pulled this out of the oven and WOW—it smells amazing! I added lemon zest and a few raspberries on top, and it turned out so good. Definitely going into my weekly meal prep. What toppings or twists have you tried?