Cottage Cheese Protein Cake Recipe

Introduction

This Cottage Cheese Protein Cake is a moist, flavorful treat packed with protein and natural sweetness from ripe bananas. It’s perfect for breakfast or a healthy snack, offering a delicious way to enjoy a boost of energy without guilt.

Ingredients

• 2 small ripe bananas, mashed
• 4 eggs
• 1/2 cup cottage cheese
• 2 tbsp maple syrup (optional)
• 2 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries
• 2 tbsp chocolate chips (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly grease it with cooking spray.
2. Step 2: In a large bowl, mash the bananas until smooth.
3. Step 3: Add the eggs, cottage cheese, vanilla extract, and maple syrup (if using) to the mashed bananas. Whisk until well combined.
4. Step 4: Stir in the almond flour, baking soda, and cinnamon until a thick batter forms.
5. Step 5: Gently fold in the blueberries, mixing evenly throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and level the surface. Sprinkle chocolate chips on top and press them lightly into the batter.
7. Step 7: Bake uncovered for 30 minutes. Then cover the cake with foil and bake for another 20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
8. Step 8: Remove the cake from the oven and allow it to cool completely before slicing and serving.

Tips & Variations

• For an egg-free version, substitute eggs with flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• Use Greek yogurt or ricotta cheese instead of cottage cheese for a similar texture and protein boost.
• Swap almond flour with oat flour or coconut flour, but adjust quantities since they absorb moisture differently.
• Try different berries like raspberries, blackberries, or chopped strawberries in place of blueberries.
• For a seasonal twist, replace cinnamon with pumpkin spice.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Warm slices gently in the microwave before serving, or enjoy chilled. This cake also freezes well—wrap individual slices in plastic wrap and place them in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other sweeteners instead of maple syrup?

Yes, honey, agave, or coconut sugar are great alternatives and will still add natural sweetness to the cake.

Is this cake gluten-free?

Yes, when made with almond flour or other gluten-free flours like oat or coconut flour, this cake is naturally gluten-free.

Cottage Cheese Protein Cake Recipe

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★★★★★

4.9 from 102 reviews

This Cottage Cheese Protein Cake is a moist, nutritious, and protein-packed treat perfect for breakfast or a healthy snack. Made with ripe bananas, almond flour, and cottage cheese, it offers a naturally sweet flavor enhanced by blueberries and a touch of cinnamon. The optional maple syrup adds subtle sweetness, while chocolate chips on top provide a delightful finishing touch.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Yield: 1 loaf (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Main Ingredients

• 2 small ripe bananas, mashed
• 4 eggs
• 1/2 cup cottage cheese
• 2 tsp vanilla extract
• 2 tbsp maple syrup (optional)
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries

Topping

• 2 tbsp chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Line a loaf pan with parchment paper and grease it lightly with cooking spray to prevent sticking.
2. Mash the bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth.
3. Mix wet ingredients: Add the eggs, cottage cheese, vanilla extract, and maple syrup (if using) to the mashed bananas. Whisk everything together until smooth and well combined.
4. Add dry ingredients: Pour in the almond flour, baking soda, and cinnamon to the wet mixture.
5. Combine batter: Stir all ingredients together until you achieve a thick, well incorporated batter.
6. Add blueberries: Gently fold in the fresh blueberries into the batter, distributing them evenly.
7. Prepare for baking: Pour the batter into the prepared loaf pan and level the surface with a spatula.
8. Add topping: Sprinkle chocolate chips evenly over the top and press them lightly into the batter.
9. Bake the cake: Bake uncovered for 30 minutes. Then cover the loaf pan with aluminum foil and bake for an additional 20 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
10. Cool and serve: Remove the cake from the oven and allow it to cool completely before slicing and serving.

Notes

• For egg-free version, replace eggs with 4 flaxseed eggs (4 tbsp ground flaxseed mixed with 12 tbsp water, set for 5 minutes).
• If you don’t have bananas, substitute with 1 cup unsweetened applesauce or ½ cup pumpkin puree.
• Greek yogurt or ricotta cheese can be used instead of cottage cheese without affecting texture much.
• Maple syrup can be replaced by honey, agave, or coconut sugar for sweetness.
• Try almond extract or vanilla bean paste if you want a different twist on the vanilla flavor.
• If using oat or coconut flour instead of almond flour, adjust the quantity as these absorb moisture differently.
• Any berries like raspberries, blackberries, or chopped strawberries can substitute blueberries.
• Cacao nibs are a good alternative topping option instead of chocolate chips.

Keywords: protein cake, cottage cheese cake, healthy dessert, low sugar cake, almond flour cake, banana cake, blueberry cake, high protein snack