Raspberry Protein Breakfast Cake
Make a tender raspberry protein breakfast cake with cottage cheese, eggs, protein powder, and a buttery oat streusel for an easy 8-serving breakfast.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1/2 cup rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons vanilla protein powder
- 1/4 cup light brown sugar packed
- 4 tablespoons unsalted butter cold
- 1 teaspoon almond extract for streusel
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups frozen raspberries
- 1/2 teaspoon almond extract for batter
- 1/4 cup light brown sugar packed
- 1/4 cup avocado oil or applesauce
- 1/2 cup cottage cheese blended until smooth
- 2 large eggs
- 1/2 cup unsweetened almond milk or any milk
Instructions
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- Prepare the streusel topping. Add the rolled oats, flour, protein powder, brown sugar, butter, and almond extract to a mixing bowl. Use a fork and cut the ingredients together until a crumbly texture forms. Set aside for later.
- Whisk flour, baking powder, and salt in a bowl. In another bowl, mix raspberries, almond extract, brown sugar, oil or applesauce, blended cottage cheese, eggs, and milk.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Transfer batter to the prepared pan, scatter streusel over the top, and bake 40 minutes until golden and set.
- Let the cake cool for 10 minutes, then remove it from the baking dish and serve.