Cookwith

Name: One-Bowl Protein Peach Snack Cake
Prep time: 40 min
Total time: 40 min
Yield: 9 servings
Ingredients: 1 cup vanilla protein powder (whey or plant-based); 3/4 cup all-purpose flour; 1/3 cup almond flour; 1/2 cup plain Greek yogurt (2% or higher); 1/3 cup neutral oil (like grapeseed or canola); 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 tsp almond extract (optional, but delicious with peaches); 1 1/2 tsp baking powder; 1/4 tsp salt; 1 cup ripe peaches, diced (fresh or thawed frozen); 2 tbsp sliced almonds (optional, for topping); 1 tbsp turbinado sugar (optional, for crunchy topping)

One-Bowl Protein Peach Snack Cake

bretson

This sun-kissed high-protein snack cake is inspired by unfussy, one-bowl baking. Ripe peaches add juicy summer flavor, while vanilla protein powder and Greek yogurt boost the protein content for a satisfying treat. The almond flour and sliced almonds bring subtle richness and texture, making each bite moist and tender. It’s an easy, rustic cake perfect for California’s sunny days—delicious for breakfast, snack, or dessert. No stand mixer required—just a bowl, a whisk, and a love of seasonal fruit!

Ingredients

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and line with parchment for easy removal.
In a large mixing bowl, whisk together the protein powder, all-purpose flour, almond flour, sugar, baking powder, and salt until well combined.
Add in the Greek yogurt, oil, eggs, vanilla extract, and almond extract (if using). Stir until a smooth, thick batter forms. Do not overmix.
Gently fold in the diced peaches until evenly distributed.
Pour the batter into the prepared pan and smooth the top. Sprinkle with sliced almonds and turbinado sugar if desired for extra crunch and texture.
Bake for 28-32 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then lift out using parchment and transfer to a wire rack to cool completely. Slice into 9 squares and serve, warm or at room temperature.