Raspberry Cottage Cheese Breakfast Cake
Published 2/16/2025
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It’s cake for breakfast! This nutritious Raspberry Cottage Cheese Breakfast Cake is the perfect start to any day ☀️ with 9g protein per slice. Protein powerhouses cottage cheese, protein powder and eggs team up to make this delicious, high-protein breakfast option that is oh so good with a cup of coffee.
If you have a sweet tooth in the morning like me, one of our breakfast cake recipes will hit the spot without giving you a sugar rush or that icky rock-in-your-stomach feeling (omg have you tried our blueberry breakfast cake?! 👀 ). Instead, you’ll feel satisfied and energized to start your day… and I don’t know about you, but I need all the energy I can get in the mornings!
This breakfast cake is made up of three elements: streusel, dry ingredients, and wet ingredients. Get those in order, bake, and you’ll have breakfast for the whole week, I mean, if it lasts that long! Good luck with that.
Top Tips from the Fit Foodie kitchen ⤵️
- The batter for this breakfast cake is thick! About the same consistency as a thick pancake batter. It should not be easily pourable.
- Make sure to blend your cottage cheese for a super smooth, creamy texture.
- The variety of protein powder you use will influence the flavor. We ❤️ using vanilla whey protein for the crumble topping because the flavor pairs so well with raspberries.
You’ll love this optional raspberry drizzle 😋😋
We photographed this recipe with a yummy raspberry drizzle. And while it’s absolutely optional, it’s so dang pretty and delish. All you need 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. Continue adding water by the 1 tbsp. until desired consistency is reached. Drizzle over top of cooled breakfast cake before slicing and serving.
Can I use fresh raspberries instead of frozen?
Yes, fresh or frozen raspberries can be used! If it is not raspberry season, frozen berries provide the most consistent sweetness. If you use fresh raspberries out of season, just make sure they are sweet and not tart.
Avocado Oil or Applesauce: What’s the Difference?
We tested this protein breakfast cake recipe with both avocado oil and apple sauce as wet ingredients, and both turned out delicious! The main difference is in the texture of the cake.
When using avocado oil, the cake has a slightly denser and richer texture, while using applesauce creates a fluffier and lighter cake. It’s really a personal preference, so feel free to use whichever sounds yummy to you.
Ingredient Swaps + Variations for this Protein Breakfast Cake
Swap the berries: You can use any other frozen berries in place of the raspberries, such as blueberries, to make a blueberry coffee cake. You can also use a mix of berries for a mixed-berry coffee cake.
Add nuts: Add some chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Try a different topping: Instead of the streusel topping, you can top the cake with a simple glaze made of powdered sugar and almond milk or even a drizzle of melted dark chocolate or peanut butter.
5 Stars
Garden of Life Whey Protein Powder
21g protein // 2g sugar// 120 calories// $2.50 per serving// gluten-free// non GMO // grass-fed // organic
Storage Directions
This protein coffee cake can be stored in an airtight container for 2-3 days at room temperature or in the refrigerator for up to a week.
Breakfast Cake + Coffee = Heaven!
Oh my gooooodness! A cup of coffee or tea with this delicious raspberry protein breakfast cake is a whole spiritual experience. Keep it simple with our Pour Over Coffee, or get fancy with it and make this Homemade DIY Maple Pecan Latte or Chai Tea Latte!
Raspberry Cottage Cheese Breakfast Cake Recipe
Ingredients
Streusel Topping
- ½ cup rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons vanilla protein powder
- ¼ cup packed light brown sugar
- 4 tablespoons cold unsalted butter
- 1 teaspoon almond extract
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups frozen raspberries
Wet Ingredients
- ½ teaspoon almond extract
- ¼ cup packed light brown sugar
- ¼ cup avocado oil or applesauce, we tested both
- 1/2 cup blended cottage cheese
- 2 large eggs
- ½ cup unsweetened almond milk*
Instructions
- Preheat the oven to 350℉ and line an 8×8-inch baking dish with parchment paper. Set aside.
- 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. This may take a few minutes. Set aside for later.
- Next, add the flour, baking powder, salt, and brown sugar into a bowl and toss together. Set aside.
- In a separate bowl, mix the wet ingredients.
- Slowly add the dry ingredients to the wet and mix until combined. Fold in the frozen raspberries.
- Transfer the batter to the lined baking dish and top with the streusel topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven if a toothpick inserted into the middle comes out clean.
- Let the cake cool for 10 minutes, then remove it from the baking dish and serve.
Tips & Notes
- Optional 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. Continue adding water by the 1 tbsp. until desired consistency is reached. Drizzle over top of cooled breakfast cake before slicing and serving.
- Fresh or frozen raspberries can be used. If it is not raspberry season, frozen berries provide the most consistent sweetness. If you are using fresh raspberries out of season just make sure they are sweet and not tart.
- If your cake batter feels very thick, you are going to want to add a tablespoon more of almond milk at a time to thin out the batter. You want the batter to be a smooth, and stirrable consistency but not runny. If the batter is too thick, you will end up with a dense cake.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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In part 3 of Dry Ingredient you mention brown sugar, but it is not listed in the Dry Ingredients of the recipe. Can you clarify. thanks!
Hi this sounds great, thanks for sharing! Question, there is an asterisk next to milk in the ingredients list but I don’t see the asterisk listed anywhere else to explain the reasoning for it being there. Can you tell me? Maybe I’m missing it.
I have been having such a cottage cheese moment lately, so this is perfect for me!
yay, us too!
Wow! This looks amazing!
Would oat flour work as well?
We have not tested this with oat flour, but let us know if you try it! 🙂