Moist, sweet, and packed with protein — your new weekend obsession!
This Cottage Cheese Protein Cake is everything you want in a guilt-free dessert: soft, perfectly sweet, and packed with over 10g of protein per serving. It’s gluten-free, grain-free, and made with simple ingredients you probably already have in your kitchen.
My cousin said it best: “You need to make this every weekend.” 🥰
Once you try it, you’ll understand why!
🧾 Ingredients
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- ½ cup (50 g) almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional, for flavor)
- Pinch of salt
Optional Add-Ins:
- 2 tablespoons chocolate chips or blueberries
- 1 scoop (about 30 g) vanilla protein powder (for extra protein boost)
🍳 Instructions
-
Preheat oven:
Set your oven to 350°F (175°C). Grease or line a small loaf pan (or 6-inch round pan) with parchment paper. -
Blend wet ingredients:
In a blender or food processor, combine cottage cheese, eggs, honey, and vanilla. Blend until smooth and creamy. -
Add dry ingredients:
Add almond flour, coconut flour, baking powder, cinnamon, salt, and (optional) protein powder. Blend or whisk until evenly mixed. The batter will be thick but pourable. -
Pour and bake:
Pour into your prepared pan and smooth the top. Bake for 25–30 minutes, or until the center is set and a toothpick comes out clean. -
Cool and serve:
Let cool completely before slicing. Enjoy plain, with fresh fruit, or a drizzle of honey.
💡 Tips & Variations
- Make it Chocolatey: Add 1 tablespoon cocoa powder and a handful of chocolate chips.
- Dairy-Free Option: Substitute cottage cheese with dairy-free yogurt or silken tofu.
- Extra Moist Texture: Stir in 2 tablespoons of unsweetened applesauce or mashed banana.
- For Breakfast: Top with Greek yogurt and berries for a balanced, protein-packed start to your day.
🧊 Storage
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Slice and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm slices in the microwave for 15–20 seconds before serving.
❓ FAQs
Q: Can I make this without protein powder?
A: Yes — it’s still packed with protein from the cottage cheese and eggs. The powder just gives an extra boost.
Q: Can I double the recipe?
A: Absolutely! Just bake it in an 8×8-inch pan and add about 10 minutes to the baking time.
Q: What kind of cottage cheese should I use?
A: Low-fat or full-fat both work well. Just make sure it’s smooth — blending it first makes the cake extra creamy.
