By This protein apple cake combines the cozy flavors of fall with 13g of protein per slice without protein powder, making it the perfect healthy treat for autumn baking. It's packed with fresh Honeycrisp apples and Greek yogurt, proving that healthy baking doesn't have to sacrifice taste.
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After working hard to perfect my protein cake (quick bread?) recipe, I knew an apple loaf cake was in my future. We've been apple-picking 5 times this season; I'm not kidding. Our little one has eaten through almost all of the apples himself, but luckily, I was able to snag a few to make this hearty, fluffy, and cozy apple protein cake perfect for snuggling up by the fire with.
fall comfort food made healthy
This protein apple cake recipe requires several key fall ingredients (at least to me), and the fact that it's high in protein is just a bonus!
- Honeycrisp apples: Not only add the classic fall flavor, but they add crunch and texture to this healthy cake.
- Apple sauce: The apple sauce ensures this cake stays moist!
- Cinnamon and maple syrup: Cinnamon and maple syrup add extra spice to this recipe and double as a sweetener.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
Cake
- Almond flour: Almond flour is gluten-free and also has higher protein than normal all-purpose flour. However, you can substitute with more all-purpose flour or quinoa flour if you can't have nuts.
- Dry ingredients: You'll need all-purpose flour, baking powder, baking soda, and salt.
- Hemp seeds: Hemp seeds add extra protein and key amino acids. But you can substitute it with flax seeds or even chia seeds. Or don't use them! It's all up to you. These also make delicious cinnamon roll protein baked oats without protein powder!
- Sugar and spice: Grab cinnamon, vanilla extract, and maple syrup from your pantry.
- Greek yogurt: If you're looking for a dairy-free yogurt, you can try Siggis plant based yogurt for a similar protein content. However, this may change the taste of this recipe.
- Honey crisp apples and apple sauce: This recipe uses honey crisp apples, which are ideal for delivering double the apple flavor with guaranteed moisture. If you have leftovers, give our apple fritter recipe, apple protein baked oats, or apple milkshake a try!
- Eggs: To help bind everything together. Flax eggs will work too.
Frosting
- Dairy: This recipe calls for cream cheese and Greek yogurt, but feel free to use dairy-free alternatives.
- Pantry items: You'll need more maple syrup and vanilla, and you'll also grab powdered sugar.
high protein ingredient spotlight: hemp seeds
Hemp seeds (also called hemp hearts) are packed with 10 grams of protein per 3 tablespoons, making them one of the most protein-dense plant-based ingredients you can add to your pantry. Unlike other seeds, hemp hearts have a mild, nutty flavor that won't overpower your baked goods, and their soft texture blends into this apple cake without making the texture too crumbly.
They also contain heart-healthy omega-3 fatty acids and essential minerals like iron and zinc. Whether you're sprinkling them on your morning egg white oatmeal, mixing them into protein overnight oats, or adding them into desserts like this protein apple cake, hemp hearts are an easy way to boost both the nutrition and protein content of your favorite recipes without anyone even noticing they're there!
apple cake is easy to make!
- Prep by preheating the oven and grease and flour the pan.
- Whisk together the dry ingredients in one bowl and wet ingredients in another bowl.
- Gently combine the wet and dry ingredients, stirring until just mixed. Be careful not to overmix. Then, fold in the chopped apples.
- Bake the bread covered in foil first and then without until a toothpick inserted comes out clean.
- Make the frosting while the cake bakes and leave it in the fridge to firm up.
- Cool and frost once the cake has totally cooled.
helpful tips
- Chop your apples: Keep your Honeycrisp apple pieces evenly diced into small pieces for consistent pieces throughout your cake. If the pieces are too large, they can release too much moisture and affect the baking time.
- Mixing: Just like with any quick bread or cake, be careful not to overmix the batter once you combine wet and dry ingredients. Mix until just combined to keep your cake tender.
- Runny frosting: If your cream cheese frosting seems too soft after mixing, pop it in the fridge for 15-20 minutes before spreading. This makes it easier to get that perfect smooth finish without it running off your cake.
quick recipe video
allergy swaps
This recipe calls for quite a few ingredients. But no worries! As long as you're not allergic to apples, you can pretty much make this recipe work.
- Nut-Free: Swap the almond flour for extra all purpose flour or quinoa flour.
- Dairy Free: Use vegan cream cheese and Siggis plain yogurt to make this cake dairy free.
common questions
While Honeycrisp apples have the perfect sweet-tart balance and ability to hold their shape while baking, you can use other varieties! Granny Smith works great for a tarter flavor, while Gala or Fuji apples will give you a sweeter cake. Just avoid softer apples like Red Delicious, which can turn mushy while the cake is baking.
Store this in the fridge for up to a week or freeze for up to 3 months in an airtight container. Reheat in the microwave for 10-15 seconds from frozen.
Absolutely! While you get protein boost and tangy flavor from the Greek yogurt cream cheese frosting, this cake is just as good on its own. You could also try a simple dusting of powdered sugar or a light drizzle of caramel.
If you tried this protein apple cake recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Recipe
protein apple cake without protein powder
Ingredients
Cake
- ½ cup almond flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup hemp seeds (hemp hearts)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¾ cup maple syrup (or monk fruit maple syrup to reduce calories)
- 1 cup apple sauce
- ½ cup non-fat 0% Greek yogurt
- 2 eggs
- 2 ½ cups honeycrisp apples (about 2 large apples, diced and peeled)
Topping
- 8 oz cream cheese (softened to room temp)
- ½ cup non-fat 0% Greek yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup powdered sugar
Before you start!
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Instructions
- Prep: Preheat the oven to 325 degrees. Prepare an 8x8-inch square pan or a bread pan by greasing it and lightly dusting it with flour to prevent sticking.
- Mix: Whisk together the ½ cup almond flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ½ cup hemp seeds, and 1 teaspoon cinnamon in a large bowl. In a separate bowl or container, whisk together the 1 teaspoon vanilla extract, ¾ cup maple syrup, 1 cup apple sauce, ½ cup non-fat 0% Greek yogurt, and 2 eggs, leaving out the apples for now.
- Combine: Gently combine the wet and dry ingredients, stirring until just mixed. Be careful not to overmix. Then, fold in the chopped 2 ½ cups honeycrisp apples .
- Bake: Pour the batter into the prepared pan and loosely cover with foil. Bake for 30-35 minutes for an 8x8 pan or 40-45 minutes for a bread pan. Remove the foil for the last 10 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean when the bread is fully baked. Keep in mind that the apples can cause it to take a little longer to bake through.
- Make the frosting: First use a hand beater to whip the cream cheese. It's super important to do this first to avoid sepeartion! Then add the rest of the frosting ingredients and mix together until smooth. Place the frosting in the fridge to chill and firm up.
- Frost: Once the bread is done, let it cool completely before frosting. To speed up the cooling process, you can remove the bread from the pan once it has cooled slightly and place it in the freezer for a short time. Once cooled, frost the bread and enjoy!
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Fabulous recipe! I just made this in 8x8 silicone pan and it took about an hour to bake. I subbed oat flour for the almond flour and a 7 seed mix for the hemp seeds. Will definitely be making again!
Thanks for sharing those subs worked well! Thanks for making it 🙂