Ingredients (Makes 8 Slices)
Cake Batter:
- 1 ½ cups cottage cheese
- 3 large eggs
- ½ cup honey, maple syrup, or preferred sweetener
- 1 cup almond flour (or oat flour)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup fresh or frozen blueberries
Optional Topping:
- Extra blueberries for topping
- Powdered sweetener for dusting
- Greek yogurt drizzle
Instructions
1. Prepare the Oven & Pan
- Preheat oven to 180°C (350°F).
- Line an 8-inch round cake pan with parchment paper or lightly grease it.
2. Blend the Batter
Add cottage cheese, eggs, honey/maple syrup, and vanilla extract into a blender.
Blend until smooth and creamy.
Add:
- Almond flour
- Baking powder
- Salt
Blend again until everything is combined.
3. Add Blueberries
Pour the batter into a bowl.
Gently fold in the blueberries using a spatula.
(Reserve a few blueberries for the top if desired.)
4. Bake the Cake
Pour the mixture into the prepared cake pan.
Add extra blueberries on top.
Bake for 35–45 minutes until:
- The top is golden
- The center is set
- A toothpick comes out mostly clean
5. Cool & Serve
Allow the cake to cool for at least 15–20 minutes before slicing.
For a firmer texture, refrigerate for 1–2 hours before serving.
Enjoy with Greek yogurt, fresh berries, or a drizzle of honey. 🫐
Storage
❄️ Refrigerator: Store in an airtight container for 4–5 days.
❄️ Freezer: Freeze individual slices for up to 2 months.
Simply thaw and enjoy whenever you need a quick protein-rich snack.
Nutrition (Approx. Per Slice)
Calories: 180 kcal
Protein: 8.4g
Fat: 7g
Carbs: 17g
Fiber: ~2g
Why You’ll Love This Cake ❤️
✅ No regular flour
✅ High in protein
✅ Naturally creamy from cottage cheese
✅ Perfect breakfast or healthy dessert
✅ Easy meal-prep recipe
✅ Gluten-free friendly
