High-Protein Breakfast Cake

Steps

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1. 1
   Combine dry ingredients in a bowl: 120g oat flour (if you don't have pre-made oat flour, pulse whole oats in a food processor or blender for about a minute until a fine powder forms), 50g sweetener, 45g vanilla whey protein powder, 0.5 tsp baking powder, 0.25 tsp baking soda, and a pinch of salt. Whisk well and set aside.
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2. 2
   In another bowl, combine wet ingredients: 200g fat-free cottage cheese, 1 whole egg, and 100g egg whites. Grate the zest from 2 lemons using a microplane or box grater (zest only, not the juice).
   ▶ ≈0:59
3. 3
   Add 30g coconut oil or melted butter to the wet mixture. Gently combine the wet and dry ingredients, whisking continuously. The protein powder needs time to hydrate—keep whisking until the mixture becomes a smooth, creamy batter.
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4. 4
   Gently fold in 100g raspberries (or blueberries or strawberries), keeping the berries whole.
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5. 5
   Line a 10×24 cm (or about 4×9 inch) baking dish with parchment paper. Pour in the batter and spread evenly. Bake at 180°C (or 350°F) for 40 minutes until the top is golden brown. You can verify doneness with a food thermometer—the internal temperature should be around 90°C (or 190°F).
   ▶ ≈2:43
6. 6
   Remove the cake from the baking dish and let it cool for about 30 minutes before slicing. Cut into 4 equal pieces and store in meal prep containers in the refrigerator for up to a week. When ready to eat, optionally top with 15g of whipped cream.
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