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High Protein Coffee Cakes {vegan, gluten-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 8 pucks 1x


Incredibly delicious, and healthy, coffee protein bars, made with ease in a muffin tin! They are vegan, gluten-free, and have 11 calories and 9 grams of protein each.


  • 15-ounce can of white beans (I used Great Northern), rinsed and drained
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons virgin coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 teaspoons instant espresso powder (see notes)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup sweetened vanilla rice protein powder
  • 1/4 teaspoon baking powder
  • Optional: 1 -2 tablespoons vegan white chocolate chips, melted


  1. Preheat oven to 350F. Grease or spray 8 cups of a standard muffin tin.
  2. In a food processor or high speed blender, process the beans, applesauce, coconut oil, maple syrup, espresso powder, vanilla and salt until blended and smooth. Add the protein powder; process, using on/off pulses, until completely blended.
  3. Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
  4. Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.


Storage: Store the coffee cakes in an airtight container at room temperature for 3 days, in the refrigerator for 1 week and frozen for up to 3 months.

Espresso Powder: If you do not have espresso powder, you can use 2-1/2 teaspoons instant coffee powder in its place.


  • Serving Size: 1 "cake"
  • Calories: 111
  • Sugar: 3.5 g
  • Sodium: 85 mg
  • Fat: 3.9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 10.8 g
  • Fiber: 2.1 g
  • Protein: 8.9 g
  • Cholesterol: 0 mg
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