Breakfast Cottage Cheese Cake
A delightfully fluffy and protein-packed baked cottage cheese cake that brings dessert vibes to your morning routine.
Ingredients
- •2 cups low-fat cottage cheese (450g)
- •3 large eggs
- •1/4 cup honey or maple syrup (60ml)
- •1/3 cup all-purpose flour or oat flour (40g)
- •1 tsp vanilla extract
- •1 tsp lemon zest
- •1/2 tsp baking powder
- •A pinch of salt
- •Fresh berries for serving
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch baking dish or line it with parchment paper.
- 2
In a blender or food processor, combine the cottage cheese, eggs, honey, vanilla extract, and lemon zest. Blend until completely smooth and creamy.
- 3
In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.
- 4
Pour the wet cottage cheese mixture into the dry ingredients and gently fold together until just combined and no flour lumps remain.
- 5
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
- 6
Bake for 30 to 35 minutes, or until the edges are golden, the center is set, and it no longer jiggles.
- 7
Remove from the oven and let it cool for at least 15 minutes before slicing.
- 8
Serve warm or chilled, topped with fresh berries.
💡 Chef tips
- For a smoother, less textured cake, use full-fat smooth cottage cheese or strain regular cottage cheese first.
- You can make this ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- Substitute oat flour for all-purpose flour if you prefer a whole grain or gluten-friendly option.
✅ How it should turn out
The finished breakfast cake should be golden-brown on top, wonderfully tender and soufflé-like in the center, with a bright hint of lemon and vanilla.