Baklava Protein Cake
This Baklava Cake is such a fun twist on the classic Middle Eastern pastry with way less labor! It’s made with all organic, wholesome ingredients and each slice has 9 grams of protein! The nutty sweet mixture in baklava is my favorite part of the dessert so I made sure to add lots of it in this cake hehe. I hope you love this recipe as much as I do. Be sure to try my Almond Flour Red Velvet Cake as well!
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What is Baklava?
Baklava is a Middle Eastern, Turkish, and Greek pastry made with layers of phyllo pastry and a cinnamon nut mixture soaked in a honey ,or maple syrup.
Ingredients
For the Cake
- 1 cup unsweetened almond milk
- 1 large organic egg
- 1/4 cup monk fruit
- 1/4 cup + 2 tbsp Greek yogurt
- 1 tsp organic vanilla extract
- 1 1/2 cups organic all-purpose or oat flour
- 30g organic unflavored protein powder
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/2 tsp salt
Nut Layer
- 1/2 cup (70 g) raw almonds
- 1/3 cup (40 g) raw walnuts
- 1/3 cup (40 g) raw pistachios
- 1 cup organic soft dates, pitted
- Zest of 1 lemon
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp organic maple syrup
Syrup Topping:
- 1 1/2 tbsp maple syrup
- 2 tsp lemon juice
- 1/8 tsp organic vanilla extract
- 2 tsp water
How To Make It
- Preheat oven to 350°F and line a 9x5 inch standard loaf pan with parchment paper.
- Prep the cake: Add all of the dry cake ingredients together in a large bowl & whisk. Then, add in the wet ingredients & mix until just combined.
- Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
- Add in the dates, lemon zest, salt, and cinnamon, and maple syrup. Process again until the dates break down & the mixture is sticky.
- Assemble the cake: Add half the batter. Distribute half the nut mixture on top of the batter. Repeat with remaining batter and cake mixture.
- Bake for 35 minutes covered with a piece of of foil, and 15 minutes uncovered, or until a toothpick comes out clean.
- Prep syrup topping: While your cake is baking, make your syrup topping by mixing together all the syrup ingredients in a small bowl or measuring cup.
- Let loaf cool for 10 minutes then top with syrup topping and anything else you’d like! I added extra lemon zest & a drizzle of honey.
How To Store
Store in the refrigerator for up to 5 days for best results. You can store in a cool, dry place in your home as well.
Do you eat it warm or cold?
This Baklava Cake honestly amazing both ways at any time of the day. Personally, I like it warm :)
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(adsbygoogle = window.adsbygoogle || []).push({});This Baklava Cake is such a fun twist on the classic Middle Eastern pastry with way less labor! It’s made with all organic, wholesome ingredients and each slice has 9 grams of protein! The nutty sweet mixture in baklava is my favorite part of the dessert so I made sure to add lots of it in this cake hehe.
- 1/4 cup Greek yogurt (PLUS 2 tablespoons. Plain, nonfat)
- 1 cup almond milk (unsweetened)
- 1 egg (large, organic)
- 1 tsp vanilla extract
- 3 bananas (medium, mashed)
- 1 1/2 cup flour (organic, all purpose or oat flour if gluten free)
- 1/4 cup monk fruit (granulated, or sweetener of choice)
- 30 g protein powder (unflavored, organic - Code KATIE10 for 10% off at Prozis)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- ½ tsp salt
- 1/2 cup almonds (70g)
- 1/3 cup walnuts (40g)
- 1/3 cup pistachios (40g)
- 1 cup dates (organic, soft pitted dates)
- 1 lemon (zest of 1 lemon)
- 1/4 tsp salt
- 2 tbsp maple syrup (organic. Or honey)
- 1 tsp maple syrup (organic, Or honey)
- 2-3 tsp lemon juice
- 1/8 tsp vanilla exract
- 2 tsp water
Preheat oven to 350°F and line a 9x5 inch standard loaf pan with parchment paper.
Prep the cake: Add all of the dry cake ingredients together in a large bowl & whisk. Then, add in the wet ingredients & mix until just combined.
Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
Add in the dates, lemon zest, salt, and cinnamon, and maple syrup. Process again until the dates break down & the mixture is sticky.
Assemble the cake: Add half the batter. Distribute half the nut mixture on top of the batter. Repeat with remaining batter and cake mixture.
Bake for 35 minutes covered with a piece of of foil, and 15 minutes uncovered, or until a toothpick comes out clean.
Prep syrup topping: While your cake is baking, make your syrup topping by mixing together all the syrup ingredients in a small bowl or measuring cup.
Let loaf cool for 10 minutes then top with syrup topping and anything else you’d like! I added extra lemon zest & a drizzle of honey.
Servings 10
- Amount Per Serving
- Calories 229kcal
- % Daily Value *
- Total Fat 7.8g12%
- Saturated Fat 0.8g4%
- Cholesterol 22.8mg8%
- Sodium 179mg8%
- Total Carbohydrate 33g11%
- Dietary Fiber 3.5g15%
- Sugars 14g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.