Meg’s Apple Cinnamon Protein Coffee Cake Recipe

Photo courtesy of Meg Gunther of

13.5 Grams of Protein/23.5 Grams of Carbohydrates/210 Calories/6.7 Grams of Fat (per slice)

Prep Time: 30 Minutes

Bake Time: 25-30 Minutes

Servings: 10 Slices

Here at True Nutrition, we love passing along our customer’s fitness and recipe successes. This Apple Cinnamon Coffee Cake created by True Nutrition Athlete and Guest Blogger Meg Gunther is one such success that is sure to be a crowd pleaser.

It’s a great option for a healthy baked good to bring to a brunch or to serve at home, and Meg notes that the apples keep the cake moist while the Cinnamon Bun flavored Whey Protein adds tons of flavor – not to mention the nearly 14 grams of protein per serving.


  • When melting butter, watch it carefully to make sure it doesn’t start to cook and caramelize.
  • Whey protein as an ingredient means the cake is at risk for becoming dry and rubbery so be careful not to overbake.

Kitchen Accessories:

  • 9-inch cake pan


  • 1-1/4 cup gluten-free all-purpose flour, can be subbed with gluten-free baking flour
  • ¾ cup or 3 scoops of True Nutrition Cinnamon Bun Whey Protein (choose your whey protein and then add the Cinnamon Bun flavor)
  • 2 tablespoons of coconut palm sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of salt
  • 2 medium green apples, peeled, cored and diced
  • 1 cup of nonfat Greek yogurt
  • 2 eggs
  • 1/2 cup of unsweetened applesauce
  • 2 tablespoons of butter, melted
  • 1 tsp of vanilla

Streusel Topping:

  • 1/4 cup chopped toasted walnuts
  • 1/2 tsp of cinnamon
  • 2 tbsp of all-purpose flour
  • 2 tbsp of coconut palm sugar
  • 1 tbsp of butter


  1. Preheat oven to 375°F.  Grease the cake pan with coconut oil or butter and set aside.
  2. Spread the walnuts on a baking sheet and roast them for 5-10 minutes. Monitor them to make sure they don’t burn.
  3. Combine dry streusel toppings in a small bowl: cinnamon, flour, palm sugar. Add in the butter by slicing it into small pieces and blending into dry ingredients with a fork or fingers.
  4. Add in the toasted walnuts to the streusel ingredients and set aside.
  5. In another mixing bowl, combine dry ingredients for the batter: flour, whey protein, cinnamon, coconut palm sugar, baking powder, baking soda, and salt.
  6. Using a stand mixer or a hand held electric mixer, combine the wet ingredients: Greek yogurt, melted butter, eggs, applesauce, and vanilla. Mix on medium speed until thoroughly combined.
  7. Add the dry ingredients in several small increments, and mix on medium speed until incorporated.
  8. Using a spatula, fold apples into the batter until evenly mixed.
  9. Bring out the greased cake pan, pour in batter. Sprinkle the walnut streusel topping on top of the cake. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Let it cool 10 minutes before slicing. Serve warm or store in an air-tight container for later.

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