Protein Perfect Breakfast Cake Recipe

THANK GOD for the little things in life.

Every day I find thrill in little things like a perfectly hot cup of green tea, blasting Clair du Lune when it plays on my Pandora, and clean hair. I love this about myself because it truly makes life better. Never forget to celebrate little things!

Today I’m giving you something to celebrate!

After about 8 years – no, I’m not joking – I have finally perfected one of my favorite recipes EVER and I’m going to share it with you!

Introducing…Protein Perfect Breakfast Cake!!!!!!

The reason this recipe is so important:

  • Nearly every client of mine struggles with finding breakfast options that are delicious and give you fuel for the day
  • What you eat for breakfast literally programs your body for fat storage OR fat burning for the entire day
  • Protein at breakfast is critical to stabilize blood sugar, optimize energy and boost brain performance
  • A macronutrient balanced breakfast promotes fat burning and weight loss
  • Every one needs a breakfast option that is easy to make ahead of time for grab-and-go mornings
  • This delicious cake also serves as a fantastic pre-workout option

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 THE BEST!

This week I am releasing my original recipe: Raspberry Oat Protein Perfect Breakfast Cake. In the coming weeks I will also be releasing these flavors:

PUMPKIN

STRAWBERRY BANANA

CHOCOLATE CHIP

Now THAT is a little thing worth celebrating, so GET COOKING!

PS! I reserve exclusive content just for the members of my Inner Circle email update list. If you’d like to get more inside tips from me on health, fitness and weight loss that aren’t shared here on the Blog, you can sign up at the top right (or bottom) of this page! It’s free.

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

  1. Preheat oven to 350 degrees. Spray a 9×9 inch-baking pan with Pam for Baking spray.
  2. 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 make this recipe better!
  3. If using butter, melt over a low flame, or in a microwave.
  4. 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.
  5. NOTE: Batter will be very liquid.
  6. Fold in the frozen raspberries and break up any clumps. NOTE: Batter will still be very liquid!
  7. Pour into pan. Gently stir to distribute the fruit evenly in the pan.
  8. Bake for 25 minutes. Rotate the pan ¼ turn and cook for another 25 minutes or until solid in the center of the cake.
  9. NOTE: Ovens vary; cook just until the center is solid, but still a bit wet.
  10. Let cake cool completely. Cut into 4 or 6 pieces. See below for calorie and macro breakdown.
  11. Place each piece in a Tupperware container or tin foil for easy grab-and-go.

Macros

            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

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

63 replies
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
  15. 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

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