This year I’m taking a break from eggs and egg whites, and wanted to create a new version of my famous cake. So tah-dahhhhh, I’ve created an Egg Free version of the original Protein Perfect Breakfast Cake!

The new recipe includes “flax-egg” and protein powder in place of the egg whites. #brilliant

This version is a bit more “wet” and more like a fudge cake, but it’s really delicious and will keep you fueled all day long.

Check out the recipe here…

  • 2 Tbsp butter or ghee
  • 2 Tbsp ground flaxseed
  • 1 cup water
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 scoops protein powder (I’ve been using Julien Bakery beef protein)
  • 3 1/2 cup frozen raspberries (or 300 calories of any fruit of choice)

Step 1: Preheat oven to 350 degrees

Step 2: Add 4 Tb of water to flaxseed, stir, set aside to gel

Step 3: Spray 9×9 pan with non stick baking product like Pam

Step 4: Blend oats into a fine powder (or purchase oat flour)

Step 5: Mix dry ingredients in bowl, set aside

Step 6: Cream together ghee and flex gel

Step 7: Add ghee/flaxseed mixture to dry ingredients

Step 8: Stir in water (add more to consistency, if needed)

Step 9: Fold in frozen raspberries

Step 10: Pour into baking dish

Step 11: Bake for 40 minutes, checking for dryness

You can find the macronutrient breakdown for this recipe on MyFitnessPal! Simply search “Holly Perkins” and you’ll see an entry for Protein Perfect Breakfast Cake EGG FREE (4 pieces)

Check out the video!

4 replies
  1. Rhian Thomas
    Rhian Thomas says:

    Holly, I note you have used coconut oil in your other breakfast cake recipes – do I use the same amount in this recipe. Great to see you have a non-egg recipe now – awesome for us vegan girls!
    R x

    • Holly Perkins
      Holly Perkins says:

      That’s amazing Stacy! DId you use the same amount specified in the recipe? Or did you add/subtract some?
      I’m glad you were able to substitute and still get great results 🙂

      xo Holly


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