High-Protein Date & Oat Coffee Cake
A dense, naturally sweetened vegan coffee cake loaded with 46g of protein per serving. Made with oat flour, pea protein, and chopped dates, topped with a chewy oat streusel. No refined sugar needed.
Servings: 2 large slices
Calories: 910kcal
Equipment
- 6x6 or 7x7 inch baking dish
- Air fryer or oven
- Large mixing bowl
- Small mixing bowl
- Blender or Food Processor
Ingredients
Cake
- 2.5 cups rolled oats blended into flour
- 1/2 cup pea protein powder 60g, unflavored
- 1 tbsp baking powder
- 2 tsp ceylon cinnamon
- 1/2 tsp salt
- 1.5 cups pitted deglet noor dates finely chopped
- 1.5 cups unsweetened almond milk
- 1 tbsp vanilla extract
- 1 tbsp ground flax mixed with 3 tbsp water
Streusel Topping
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 2 tbsp maple syrup
- 2 tbsp vegetable oil
- 1/2 tsp cinnamon
Instructions
- Preheat your air fryer to 320°F (160°C) or oven to 350°F. Grease a small baking dish (approximately 6x6 or 7x7 inches). Mix 1 tbsp ground flax with 3 tbsp water and set aside for 5 minutes to thicken.
- Blend 2.5 cups rolled oats in a blender or food processor until you get a fine flour. In a large bowl, whisk together the oat flour, 1/2 cup (60g) pea protein powder, 1 tbsp baking powder, 2 tsp ceylon cinnamon, and 1/2 tsp salt.
- Add 1.5 cups dates, 1.5 cups almond milk, 1 tbsp vanilla extract, and the flax egg to a blender. Blend until the dates are fully broken down and you have a thick, smooth liquid. If you don't have a blender, finely chop the dates and stir them into the milk, mashing with a fork.
- Pour the wet ingredients into the dry. Fold gently by hand until just combined. The batter will be thick. Spread evenly into the prepared dish.
- Make the streusel: In a small bowl, stir together 1/4 cup flour, 1/4 cup rolled oats, 2 tbsp maple syrup, 2 tbsp vegetable oil, and 1/2 tsp cinnamon until everything is coated and the mixture forms a wet, sticky topping. Spoon evenly over the batter.
- Bake for 25-30 minutes (check at 20 minutes if using an air fryer) until a toothpick inserted in the center comes out clean and the top is golden. Let cool for at least 10 minutes before slicing into 2 large portions.
Video
Notes
Streusel texture: The streusel uses maple syrup and oil instead of solid butter, so it will be a wet, sticky mixture rather than a traditional crumbly streusel. This is normal and bakes into a chewy, golden layer on top.
Protein powder tip: If the batter feels too dry, add an extra splash of almond milk. Different protein powders absorb liquid differently.
Iron absorption: Pair with something high in vitamin C (like an orange or berries) to boost absorption of the plant-based iron in the oats and dates.
Gluten-free option: Swap the all-purpose flour in the streusel for oat flour or a gluten-free blend, and use certified gluten-free oats.
Nutrition values are based on USDA data and may vary depending on specific brands used.