Originally published December 2016 and updated March 2021

Protein Perfect Breakfast Cake

Your solution for breakfast that has perfectly balanced macronutrients, no sugar, no gluten, and only a handful of ingredients.

After tinkering with this recipe for years and years, I landed on a favorite. Since then, thousands of women have relied on this simple recipe to fuel their day, crush cravings, and power their workouts.

I created this recipe because I wanted something that I could create ahead for quick grab-and-go breakfasts. It made me feel so good that it very quickly became my afternoon snack too. It’s the perfect breakfast because of its balanced macronutrients and high fiber, and great workout fuel because of the ingredients.

If you’ve landed here for the first time, welcome! And if you’re returning, please note that I’m sharing an updated version of this recipe below.

Some reasons why my Protein Perfect Breakfast Cake is so incredible…

  • It provides a quick and easy breakfast option that works great on the go
  • Balanced macronutrients (carbohydrates, protein, fat) at breakfast are critical for stabilizing blood sugar, optimizing energy, and boosting brain performance
  • You can teach your body to burn more fat during the day by eating a breakfast with the right ratio of carbohydrates to protein
  • It provides a satisfying meal with very few ingredients and is sugar free, gluten free, high protein, high fiber, and packed with antioxidants
  • It travels great without refrigeration so you can take it to the office or on an airplane

Literally, I could go on and on about this recipe. Instead, I’m going to share it with you so that you can add your own reasons as to why it’s a fan favorite!

What this recipe is not…

  • A sinful, calorie-laden, fat loaded delicious coffee cake
  • A county fair award-winning cake recipe loaded with calories
  • A gourmet butter-dominate cake that Julia Child would love

In short, this recipe is an easy and delicious functional food to support your body and fuel your day. It’s not a croissant.

 


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Protein Perfect Breakfast Cake Original Recipe

Raspberry Whole Oat

Ingredients

Liquid egg whites736 grams | 3 cups
Quaker Old Fashioned Oats160 grams | 2 cups
OR [Pre-ground oat flour]1 3/4 cups
Unsalted butter56 grams | 1/2 stick
OR [Coconut oil]3 Tbsp + 1 tsp
Frozen raspberries560 grams | 4 cups
Salt1 tsp
Baking powder1/2 tsp
Vanilla1 tsp

Tools

Blender                                                                      9×9 inch baking pan

Large mixing bowl                                                   Pam for Baking spray

Whisk                                                                         Tupperware for storage

Measuring cups and spoons

Directions

Preheat oven to 350 degrees. Spray a 9×9 inch-baking pan with Pam for Baking (or your own preferred method for baking).

Place rolled oats into a blender and blend for 1 minute until an even flour consistency. Alternatively, you can use pre-ground oat flour, but blending your own makes this recipe better.

If using butter, melt over a low flame, or in a microwave.

In a very large mixing bowl combine egg whites, oat flour, butter (or coconut oil), salt, baking powder and vanilla. Whisk just until there are no flour clumps; do not over whisk.

NOTE: Batter will be very liquid. Don’t be scared – it just requires some guidance during cooking.

Fold in the frozen raspberries and break up any clumps. NOTE: Batter will still be very liquid!

Pour into pan. Gently stir to distribute the fruit evenly in the pan.

Bake for 25 minutes. Rotate the pan ¼ turn and cook for another 25 minutes or until solid in the center of the cake.

NOTE: Ovens vary; cook just until the center is solid, but still a bit wet, or to your desired doneness.

Let cake cool completely. Cut into 4 or 6 pieces.

Place each piece in a Tupperware container or tin foil for easy grab-and-go.

Macronutrient breakdown

            45/25/30

4 pieces: 440 calories each

6 pieces: 293 calories each

Variation: Drizzle 1 Tb of maple syrup on top of each piece:

            50/23/27

4 pieces: 490 calories each

6 pieces: 343 calories each


The New and Improved Blueberry Basil Protein Perfect Breakfast Cake

Brought to you by The Nutrition Project

Over the years I’ve received some feedback from people who didn’t love the consistency of this original version. While the original version will always hold a big place in my heart, I created a new option last year for The Nutrition Project.

This version is a bit drier and more like a traditional cake consistency. I created this recipe specifically for the members of The Nutrition Project and therefore it features a slightly different macronutrient breakdown of 50/25/25.

If you are new to the concept of macronutrient distribution, this means that 50% of the calories come from carbohydrates, 25% of the calories come from protein, and 25% of the calories come from fat.

If you want to become the boss of food, and learn the right nutritional strategy for your body to feel better, fuel performance and lose weight, you can add your name to The Nutrition Project waitlist here.

 


Ingredients

  • Oat flour
  • Almond flour
  • Collagen powder
  • Ground flax seeds
  • Baking soda
  • Baking powder
  • Sea salt
  • Whole egg
  • Egg whites
  • Unsweetened oat milk
  • Vanilla extract
  • Finely chopped basil
  • Frozen (or fresh) blueberries
  • 2 cups
  • 1/3 cup
  • 4 scoops (=40 grams of protein)
  • 2 tablespoons
  • 1 teaspoon (or less to desired dryness)
  • 1 teaspoon (or less to desired dryness)
  • 1/2 teaspoon
  • 1 large
  • From 2 large eggs
  • 1 cup
  • 1/2 teaspoon
  • 2-3 tablespoons
  • 2 cups

Tools

 9×9 inch baking pan                                              Measuring cups and spoons

Large mixing bowls                                                 Pam for Baking spray

Whisk                                                                         Tupperware for storage

Directions

Preheat oven to 325 degrees

Spray a 9×9 baking pan with Pam for Baking, set aside

In a large mixing bowl, combine all dry ingredients

Mix until combined

In a separate bowl combine egg, egg whites, oat milk, vanilla, basil and mix well

Add wet mixture to dry mixture

Fold together without over mixing

Gently fold in blueberries

Transfer to baking pan (mixture will be thick)

Bake for approximately 40 minutes (check at 35 minutes)

Bake until center is mostly dry

Let cool completely before cutting

Consider cutting into 4 pieces for a quick grab and go breakfast

Store in refrigerator

As always, I’d love to hear from you. Try out this recipe and let me know what you think! Please share your thoughts in the Comments section below!

87 replies
  1. Erica Pabis
    Erica Pabis says:

    Yum! I made this recipe this week! Its not traditional flavor and a bit eggy but the raspberries make it! I love it! Thanks Holly!

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Erica! So glad you made it and like it! Yes, it’s def not a delish coffee cake, but it’s a great functional food! Stay tuned – I’m going to release an updated version that’s less egg-y soon!

      Reply
  2. Raina
    Raina says:

    I LOVE this recipe. I don’t know why so many people dislike it. I drizzle a tablespoon of maple syrup on my piece and it’s delicious. To make it taste even better, drizzle a good amount of honey across the top of the batter right before putting it in the oven. Honey is a natural sugar and contains prebiotics. I make this cake twice a week now and eat it every morning for breakfast!

    Reply
  3. Gesund leben
    Gesund leben says:

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    Reply
  4. Rhian Thomas
    Rhian Thomas says:

    Hi Holly, I am keen to try out this recipe as it would great to a pre-made pre-workout snack for my morning exercise. However I am vegan and am wondering what is the best egg replacement. I was wondering about aquafaba (chickpea water) or is flaxmeal a better option? Is the egg used to bind or create air? I note someone else asked a similar question in regard to replacing the egg white with chia but I couldn’t see a response. Thanks so much, Rhi

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Rhian,
      Thank you so much for inquiring about a vegan option for the breakfast cake. Stay tuned because we are currently working on a recipe that replaces the egg whites. YAY!

      Holly

      Reply
  5. Lauren
    Lauren says:

    Hi there,

    I was wondering if you’ve created the pumpkin recipe yet? I’ve been using raspberries or strawberries, but I’m ready for a change. Unfortunately, I don’t like chocolate so the chocolate chip recipe wouldn’t be for me. Do I just substitute a cup or two of pumpkin puree for the raspberries?

    Thanks,
    Lauren

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Lauren,

      Unfortunately, I have not created a new recipe yet. Thank you for the reminder =)

      But give that a try and see how that would come out. It’s always a trial and error process. Plug in the pumpkin puree in MyFitnessPal and see what the macros look like.

      Reply
  6. Jenny
    Jenny says:

    First of all, I’ve made this 3 times successfully now and love it. When I tried with blueberries, the middle would not set all the way and although I cooked it longer, I ultimately tossed the whole thing, it was not good. Maybe because that time I tried using a 9″ circle cake pan instead of a square pan? Not sure if that could have affected it. Raspberries are definitely the way to go (and sweeter!) Also, I’ve ruined my square baking pan with this. I liberally spray with coconut oil spray and it still sticks a lot to the edges, so much so that it’s impossible to remove all the residue even after soaking overnight, etc. Any recommendations or maybe I need a glass pan instead of a metal baking pan to help solve this problem of severe sticking? Thanks!

    Reply
    • BSkinner
      BSkinner says:

      Maybe try lining your pan with aluminum foil? I do that with any dishes I know will get sticky in my glass dishes.

      Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Jenny!

      Thank you for that awesome feed back. Sorry you are having to buy new pans to make your cakes. I would suggest switching out the coconut oil with, PAM (for baking). The Pam for baking has a little bit of flour, to help with the sticking. Hope this solves the problem. Keep enjoying your cake.

      In strength,
      H

      Reply
  7. Mary L.
    Mary L. says:

    What order are the macronutrients listed in? I’m trying to enter this into my Fitbit as a custom food, but I want to make sure I’m doing it right.

    Reply
  8. brandy
    brandy says:

    What is the best way to store this? Is everyone eating this warmed, cold out of the fridge or room temp? My daughter made it for me and it’s yummy to me!

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Brandy,

      Great question. I can eat this cake cold, warmed up or straight from the fridge. Once you have baked your cake, if you aren’t going to eat it right away, refrigerate to keep the cake from going bad. So happy your daughter is helping you make this delicious cake.

      In strength
      H

      Reply
      • brandy
        brandy says:

        Thanks, have you ever frozen it? I am eating sixths of it, do you think it would last in the fridge for 6 days?

        Reply
        • Holly Perkins
          Holly Perkins says:

          I haven’t tried freezing them. They have been lasting me in the fridge for a week and they still taste delicious. But I am sure you would be able to freeze them if you’d like to keep them a little longer.

          Reply
  9. Mina
    Mina says:

    this was delicious! great breakfast! I wish I could include a picture. Now I will patiently wait for you other variations!!! But I’m super not patient so this is torture!

    Reply
  10. G
    G says:

    How well do these keep? Can I freeze them? How many days in the fridge? They do need to be refrigerated, right? Other have em handy suggestions?

    Reply
      • Holly Perkins
        Holly Perkins says:

        They need to be refrigerated after the cake has cooled down from baking. The cake should be enjoyed within a week from baking.

        Reply
  11. Erica
    Erica says:

    Is there a way to buy just egg whites? Or to use the whole egg? I hate to throw that many yolks away…

    Reply
  12. Vanessa
    Vanessa says:

    I love this recipe! I was a bit skeptical as I’m not a very skilled baker and I’ve tried sugar-free recipes before that didn’t taste good at all. This one was super easy to make and screams “healthy”! Thank you for sharing!

    Reply
    • Holly Perkins
      Holly Perkins says:

      You are so welcome Vanessa. I hope you enjoyed it a lot more than the other recipes you have been using.

      Reply
  13. Bella
    Bella says:

    This recipe looks delicious, I can’t wait to try!
    Are you able to break down the nutrition facts for me?
    Most importantly, protein, fiber and sugar

    Reply
    • Holly Perkins
      Holly Perkins says:

      Thank you Bella,

      Enjoy your delicious cake =) Here is the nutrition break down: 36 grams of Carbs, 19 grams of protein, 10 grams of fat, 9 grams of Fiber and 4 grams of sugar.

      H.

      Reply
        • Holly Perkins
          Holly Perkins says:

          You can choose to make it 4 or 6. Here is the break down for calories.

          4 pieces: 440 calories each

          6 pieces: 293 calories each

          Reply
          • Holly Perkins
            Holly Perkins says:

            Hi Kelley,

            The macro breakdown would be the same of you cut the pieces into 4 or 6. However, the calories would be different. This also applies, if you decide to add maple syrup on top. I hope this helps!

            In Strength,
            Holly

  14. Silvia
    Silvia says:

    This sounds seriously amazing! I do a similar version, but with cocoa powder. But now I’m thinking cocoa+ raspberries together!!? Oh yeah!

    Reply
  15. Becky
    Becky says:

    Hi Holly,
    I was wondering if you’ve tried adding protein powder to the recipe and if you did, how it turned out?
    Thanks!

    Reply
  16. Fatima
    Fatima says:

    Hi Holly,

    I just recently discovered you and have started the newbie Lift to Get Lean program and loving it. You demystified the gym for me! Thank you!

    I made this cake and LOVE it! So easy and filling. There’s enough sweetness from the raspberries.

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hello Fatima and welcome to this wonderful community. I am so happy to hear that you have started your Newbie Program from Lift to Get Lean. I can’t wait to hear about your results and goals you have accomplished. Stay on track and please don’t hesitate to ask any questions.

      I am glad you loved the cake. It is such a good source of fuel for your workouts!

      In strength,
      H

      Reply
  17. Cheryl
    Cheryl says:

    I don’t know how you can label this cake. Cake is moist and flaky, this is a soggy, spongy mess. It should definitely be called a quiche because the amount of egg white in it is absurd, and leads to a disappointing consistency. Tastes ok, though; I will try it again with less egg white and more oat flour.

    Reply
  18. Staci
    Staci says:

    OK so I made this using quinoa flour and frozen blueberries. I think it taste fine. Mine was dense but I used a different flour since I was out of oats. The recipe does not have added sweeteners so I am surprised everyone thinks it should taste sweet. Its lie making a protein waffle or pancake batter, its not going to be sweet. Just add some maple syrup or agave nectar and its good. Thanks for the recipe Holly!

    Reply
  19. Jodi
    Jodi says:

    This may be obvious, but does this taste “eggy”? I do NOT like eggs at all and if the egg taste is prominent, I would love to know in advance. Thanks!

    Reply
  20. Jenni
    Jenni says:

    100% honesty here: I made this and after feeling like a wasted almost 2 dozen egg yolks I couldn’t even swallow it. I was very bummed that I wasted all the eggs and raspberries because I cannot eat it. This was not tasty to me and the texture was beyond strange. Please let me know if I should warm it, or how I can ease my way into liking this good food combination. I don’t label myself a ‘picky’ eater and was hopeful for an easy breakfast for myself.

    Reply
    • Holly Perkins
      Holly Perkins says:

      Hi Jenni: SO UNHAPPY TO HEAR THIS! First suggestion is to use liquid egg whites as opposed to cracking your own. I do think this makes a huge difference and that is why the recipe calls for the liquid kind. Also, did you use frozen raspberries? I suspect that the real, cracked egg whites caused a difference in the result. I’ve made this recipe at least 50 times and it always turns out great. The consistency IS bit wet, almost like a quiche, but shouldn’t be inedible. I also wonder if maybe you needed to cook it a bit longer. Cook until the center of the cake is totally solid and not jiggly. Apologies that you didn’t have success the first time. Maybe give it another try?? (Holly P)

      Reply
      • Jenni
        Jenni says:

        OK, second attempt was MUCH more tolerable. I used liquid egg whites (didn’t know there was such a thing) and frozen raspberries. Last time it was very quiche like, I do enjoy quiche, but with the name breakfast cake I was thrown off. I just finished my first piece, no maple syrup added, and it was not the worst. It will take some getting used to and I look forward to the other versions, I suspect the chocolate chip or pumpkin will be my favorite! I am hopeful to get back into a routine of treating my body better.

        Reply
    • Angela
      Angela says:

      Hi Jenni,

      I did the same thing and uses cracked eggs. But I warned my piece up and drizzled a tiny bit of maple syrup. It helps. But next time I will try with liquid egg whites as Holly suggest.

      Reply
    • Susan
      Susan says:

      Hi there-

      Unfortunately, I would have to agree that this didn’t have any flavor 🙁 I used liquid egg whites and frozen raspberries as suggested as well. I may give it another try with almond extract instead of vanilla. I haven’t tried it with syrup yet…maybe that will help?

      Reply
      • Holly Perkins
        Holly Perkins says:

        Hi Susan! Keep in mind that this is a healthy breakfast option and not “gourmet” or sugary. The flavor will come from the fruit that you use. I wonder if maybe you didn’t use enough raspberries, but every time I make it it’s VERY raspberry flavored. I’ll be coming out with a Strawberry Banana, and Chocolate Chip Banana as well. Maybe those will strike your palate more!

        Reply
      • Sophia
        Sophia says:

        Hi Holly, I finally made this last week! I used old fashioned oats, frozen raspberries and liquid egg whites. I have to agree with the other comments in that it didn’t have much flavor. I used a drizzle of honey and that made it better. I’m happy to report that I wasn’t hungry midmorning! That is a A+ on my book so I’ll keep trying. I like to bake at home and I’m wondering if using the oat flour would be better? Also, I used coconut oil but will try with melted butter. More over, is it suppose to be soft or dense? Maybe having the liquid egg whites at room temperature or using cracked egg whites (also at room temperature) whipped up? Just throwing some suggestions but you might have tried these methods already. One more thing, my coconut oil had turn solid so I popped it in microwave to bring it back to liquid form. I don’t know if that makes any difference. I ran out of frozen raspberries and I have some fresh blueberries. How would I substitute with these?

        Reply
        • Holly Perkins
          Holly Perkins says:

          Hi Sophia!
          Remember that this is a healthy option for breakfast and it takes the flavor of the fruit that you add. It should taste “raspberry-y” and not sugary. When I make it, it has tons of raspberries and that is what’s pronounced to me. Will also be adding Strawberry Banana and Choc Chip versions! And yes, can totally add blueberries if you like! You can use old fashioned oats (and blend them at home) OR yes, you can also just buy oat flour that is already ground for you. The flavor should be the same either way. It should be a bit wet and dense, almost like a quiche!

          Reply

Trackbacks & Pingbacks

  1. […] (Infamous) Protein Perfect Breakfast Cake Recipe (CLICK HERE) […]

  2. […] You can see the original recipe by clicking HERE. […]

  3. […] What do you eat for breakfast most days? Gahhhhhhh, my Protein Perfect Breakfast Cake!!!! I just perfected a banana chocolate chip version that is my favorite!!!! It’s the perfect […]

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