It’s cake for breakfast! This nutritious Raspberry Cottage Cheese Breakfast Cake is the proper begin to any day ☀️ with 9g protein per slice. Protein powerhouses cottage cheese, protein powder and eggs staff as much as make this scrumptious, high-protein breakfast choice that’s oh so good with a cup of espresso.
When you’ve got a candy tooth within the morning like me, certainly one of our breakfast cake recipes will hit the spot with out providing you with a sugar rush or that icky rock-in-your-stomach feeling (omg have you ever tried our blueberry breakfast cake?! 👀 ). As an alternative, you’ll really feel happy and energized to start out your day… and I don’t find out about you, however I would like all of the power I can get within the mornings!
This breakfast cake is made up of three parts: streusel, dry components, and moist components. Get these so as, bake, and also you’ll have breakfast for the entire week, I imply, if it lasts that lengthy! Good luck with that.
- The batter for this breakfast cake is thick! About the identical consistency as a thick pancake batter. It shouldn’t be simply pourable.
- Ensure that to mix your cottage cheese for an excellent clean, creamy texture.
- The number of protein powder you employ will affect the flavour. We ❤️ utilizing vanilla whey protein for the crumble topping as a result of the flavour pairs so properly with raspberries.
You’ll love this elective raspberry drizzle 😋😋
We photographed this recipe with a yummy raspberry drizzle. And whereas it’s completely elective, it’s so dang fairly and delish. All you want is:
- 2 tbsp. raspberry jam
- 3 tbsp. powder sugar
- 4 tbsp. water
To make the drizzle: Add jam, powdered sugar, and 1 tbsp. of water to a bowl and stir. Proceed including water by the 1 tbsp. till desired consistency is reached. Drizzle over high of cooled breakfast cake earlier than slicing and serving.
Sure, recent or frozen raspberries can be utilized! If it isn’t raspberry season, frozen berries present essentially the most constant sweetness. Should you use recent raspberries out of season, simply be sure that they’re candy and never tart.
Avocado Oil or Applesauce: What’s the Distinction?
We examined this protein breakfast cake recipe with each avocado oil and apple sauce as moist components, and each turned out scrumptious! The primary distinction is within the texture of the cake.
When utilizing avocado oil, the cake has a barely denser and richer texture, whereas utilizing applesauce creates a fluffier and lighter cake. It’s actually a private desire, so be at liberty to make use of whichever sounds yummy to you.
5 Stars
Backyard of Life Whey Protein Powder
21g protein // 2g sugar// 120 energy// $2.50 per serving// gluten-free// non GMO // grass-fed // natural
This protein espresso cake could be saved in an hermetic container for 2-3 days at room temperature or within the fridge for as much as per week.
Breakfast Cake + Espresso = Heaven!
Oh my gooooodness! A cup of espresso or tea with this scrumptious raspberry protein breakfast cake is an entire non secular expertise. Preserve it easy with our Pour Over Espresso, or get fancy with it and make this Home made DIY Maple Pecan Latte or Chai Tea Latte!
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Preheat the oven to 350℉ and line an 8×8-inch baking dish with parchment paper. Put aside.
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Put together the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, butter, and almond extract to a mixing bowl. Use a fork and reduce the components collectively till a crumbly texture types. This may occasionally take a couple of minutes. Put aside for later.
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Subsequent, add the flour, baking powder, salt, and brown sugar right into a bowl and toss collectively. Put aside.
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In a separate bowl, combine the moist components.
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Slowly add the dry components to the moist and blend till mixed. Fold within the frozen raspberries.
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Switch the batter to the lined baking dish and high with the streusel topping. Bake the cake for 20 minutes, cowl it with a tin foil tent, and bake for an additional 20 minutes. Take away the cake from the oven if a toothpick inserted into the center comes out clear.
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Let the cake cool for 10 minutes, then take away it from the baking dish and serve.
- Elective raspberry drizzle: 2 tbsp. raspberry jam, 3 tbsp. powder sugar, 4 tbsp. water. Add jam, powdered sugar and 1 tbsp. of water to a bowl and stir. Proceed including water by the 1 tbsp. till desired consistency is reached. Drizzle over high of cooled breakfast cake earlier than slicing and serving.
- Contemporary or frozen raspberries can be utilized. If it isn’t raspberry season, frozen berries present essentially the most constant sweetness. If you’re utilizing recent raspberries out of season simply be sure that they’re candy and never tart.
- In case your cake batter feels very thick, you’re going to wish to add a tablespoon extra of almond milk at a time to skinny out the batter. You need the batter to be a clean, and stirrable consistency however not runny. If the batter is simply too thick, you’ll find yourself with a dense cake.
Energy: 276 kcal, Carbohydrates: 41 g, Protein: 9 g, Fats: 9 g, Fiber: 3 g, Sugar: 16 g
Vitamin info is mechanically calculated, so ought to solely be used as an approximation.
