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Baklava Protein Cake

baklava 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!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

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
baklava cake
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How To Make It

  1. Preheat oven to 350°F and line a 9x5 inch standard loaf pan with parchment paper.
  2. 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.
  3. Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
  4. Add in the dates, lemon zest, salt, and cinnamon, and maple syrup. Process again until the dates break down & the mixture is sticky.
  5. Assemble the cake: Add half the batter. Distribute half the nut mixture on top of the batter. Repeat with remaining batter and cake mixture.
  6. Bake for 35 minutes covered with a piece of of foil, and 15 minutes uncovered, or until a toothpick comes out clean.
  7. 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.
  8. 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.
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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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baklava cake
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Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 350  F
Servings: 10
Calories: 229
Dietary: Soy Free, Vegetarian
Description

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.

Ingredients
    For the cake
  • 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
    • For the nut layer
  • 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)
    • For the syrup topping
  • 1 tsp maple syrup (organic, Or honey)
  • 2-3 tsp lemon juice
  • 1/8 tsp vanilla exract
  • 2 tsp water
Instructions
  1. 1

    Preheat oven to 350°F and line a 9x5 inch standard loaf pan with parchment paper.

  2. 2

    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.

  3. 3

    Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.

  4. 4

    Add in the dates, lemon zest, salt, and cinnamon, and maple syrup. Process again until the dates break down & the mixture is sticky.

  5. 5

    Assemble the cake: Add half the batter. Distribute half the nut mixture on top of the batter. Repeat with remaining batter and cake mixture.

  6. 6

    Bake for 35 minutes covered with a piece of of foil, and 15 minutes uncovered, or until a toothpick comes out clean.

  7. 7

    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.

  8. 8

    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.

Nutrition Facts

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.

Note

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.

Keywords: healthy bread recipe, healthy recipes, cake, baklava
Read it online: https://cookingkatielady.com/recipe/baklava-protein-cake/