A small cake · Coffee and cookies

Coffee CookieProtein Cake

Name: Vietnamese Coffee Cookie Protein Cake
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings (1 small cake)
Cuisine: Inspired dessert
Ingredients: 220 to 240 g peeled very ripe banana, about 2 bananas; 1 large egg; 40 g Vietnamese coffee whey protein powder; 30 g unsweetened cocoa or cacao powder; 20 g oat flour; 50 ml skim milk; ¼ tsp / about 1 g baking powder; Pinch salt; 2 chocolate sandwich cookies, crushed; 80 g nonfat Greek yogurt; 1 chocolate sandwich cookie, finely crushed; 2 more chocolate sandwich cookies, roughly crushed for topping; Optional, to taste sweetener

Ripe banana, chocolate and coffee in a small fudgy cake. A cool cookie-yogurt frosting. A proper slice after it sets.

4 servingsFrom my kitchen

1Small cake

15+Min baking

30Min cooling

Allow 15 minutes to mix, at least 15 minutes to bake and 25 to 30 minutes to cool before frosting. Air fryers vary; check deep in the center and extend the covered bake if needed.

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A little time in the kitchen

This is a small, fudgy cake, not a tall sponge. Ripe banana brings the moisture, coffee whey brings the coffee flavor and cocoa gives it that dark chocolate center.

The top sets before the center, so the second part of the bake happens under secured foil at a lower temperature. Let the cake cool and settle before spreading on the yogurt frosting.

A gentle second bake. A full cool before frosting.

Jeremy smiling while presenting the coffee cookie protein cake

A fork lifting a piece of the finished chocolate coffee protein cake

Made in my kitchen Inspired by @daniel.pitasi · Watch the original reel

The small things that matter

Good ingredients.
A better finish.

Use ripe banana

Weigh the peeled banana so the batter has the moisture the recipe calls for.

Protect the top

Secure foil around the pan rim for the lower-temperature second bake, keeping it clear of the heating element.

Cool before frosting

A warm cake softens the yogurt frosting and is more likely to break when lifted.

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Phone showing Vietnamese Coffee Cookie Protein Cake, one serving: 230 kcal, 34 g carbs, 15 g protein and 6 g fat

How to make it

Method

Mix the wet ingredients

Preheat the air fryer on Bake at 320°F. Line a small loaf pan with parchment. Mash the peeled banana until smooth, then mix in the egg and 50 ml skim milk.
Bring the batter together

Add the coffee whey, cocoa, oat flour, baking powder and salt. Mix just until combined. The batter should be thick and spread slowly; add milk 10 ml at a time only if it is too stiff.
Fold in the cookies

Fold in 2 crushed sandwich cookies. Spread the batter evenly in the lined pan and smooth the top.
Bake in two stages

Bake uncovered at 320°F for 10 minutes. Cover the pan with foil secured around the rim so the fan cannot lift it, keeping it away from the heating element. Reduce to 300°F and bake covered for 5 minutes. Insert a toothpick deep into the center near the bottom. If it comes out coated in liquid batter, bake 2 to 3 minutes longer, still covered.
Cool and make the frosting

Remove the foil and cool in the pan for at least 25 to 30 minutes. For a faster cool, leave at room temperature for 10 minutes, then refrigerate uncovered for 15 to 20 minutes. Mix the yogurt with 1 finely crushed cookie and optional sweetener only if needed.
Frost, finish and slice

Once the cake is set and no longer warm, lift it out with the parchment. Spread on the cookie-yogurt frosting and add the remaining 2 roughly crushed cookies. Cut into four equal portions and serve. Keep leftover frosted cake covered in the refrigerator.