High-Protein Vanilla Loaf Cake (Soft, Moist & Guilt-Free)
This high-protein vanilla loaf cake gives you bakery-style softness with a protein boost — perfect for breakfast, snacks, or post-workout. It’s lightly sweet, fluffy inside, and much more filling than a regular loaf.
Quick Description
A protein-packed vanilla loaf made with Greek yogurt, eggs, and protein powder. Moist, tender, and naturally satisfying without tasting “diet-like.”
Servings & Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Bake Time: 45–55 minutes
- Total Time: ~1 hour
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or oat flour)
- ½ cup vanilla protein powder (whey or plant-based)
- 1½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup plain non-fat Greek yogurt
- ⅓ cup honey or sugar-free sweetener
- 2 large eggs, room temperature
- ¼ cup milk (almond or dairy)
- ¼ cup melted butter or olive oil
- 1½ tsp vanilla extract
Optional Add-Ins
- ½ cup chocolate chips or blueberries
- 1 tsp lemon zest
- 1 tbsp chia or flax seeds
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C)
- Line a 9×5-inch loaf pan with parchment and lightly grease
2. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Protein powder
- Baking powder
- Salt
3. Mix Wet Ingredients
In another bowl:
- Whisk Greek yogurt, eggs, honey, milk, oil, and vanilla until smooth
4. Combine
- Add dry ingredients to wet
- Mix just until combined
- Fold in optional add-ins
Do not overmix — protein powder thickens quickly.
5. Bake
- Pour batter into pan
- Smooth top
- Bake 45–55 minutes
- Tent with foil if browning too fast
Toothpick should come out mostly clean with moist crumbs.
6. Cool
- Cool 10 minutes in pan
- Transfer to rack and cool fully before slicing
