When you have a picky eater or different taste preferences in the family, give this baked protein cake a try with different toppings. It comes out warm and is packed with protein from milk, yogurt and egg. Add in various fruits, nuts, seeds, or natural sweeteners to make it your own.
Why you will love this baked protein cake
- You can make the same base and customize each bowl with different toppings (a picky eater’s and busy mom’s dream!)
- You can make it sweet or savoury for breakfast or as a healthy dessert
- You can make several and keep them in the fridge. Bake them when ready or make them all and reheat
- It is flourless, oil-free, gluten-free, and refined sugar-free
- It takes just minutes to prep in a blender for easy clean up
- It is balanced with protein, healthy fats, and fibre. Add in any extras you like
How to make the base protein cake recipe
- In a high speed blender cup, add in:
- 1 cup rolled oats (not instant oats and not slow cooking oats)
- 1 organic egg
- 1/2 cup milk (use any unsweetened milk of choice)
- 1/3 cup plain Greek yogurt (the higher the protein, the better)
- a small pinch of sea salt
- 1 tsp baking powder for that cake-like texture
2. Blend on high for 30 seconds until the batter is smooth.
3. Preheat the oven to 350F
4. Prepare two 8 ounce ramekins or oven-safe bowls by spraying them with olive oil, or rub a bit of butter or coconut oil on the insides to prevent sticking
5. Evenly pour the batter into the 2 ramekins. Stir in your toppings of choice and bake for 25-35 minutes or until the centre looks cooked when you dip a spoon into it. Let it rest for 5-10 minutes before serving. Below are some flavour options.
Flavour variations to try
Blueberry Lemon: 1/4 cup blueberries (fresh or frozen), a squeeze of fresh lemon juice, 1 tsp pure vanilla extract
Double Chocolate: 1 Tbsp raw cacao powder, 1 Tbsp almond butter, 1/4 cup dark chocolate chips, 1 Tbsp pure maple syrup, a few raspberries, cherries or sliced strawberries
Apple Raisin Cinnamon: 1/2 apple (diced), 1 tsp pure vanilla extract, 1/2 tsp cinnamon, 1 Tbsp walnuts (optional), 1 Tbsp raisins
Nut-free/School safe: 1 Tbsp sunflower or pumpkin seed butter, 1 tsp pure vanilla extract, top with shredded coconut
Pumpkin Pie: 2 Tbsp pumpkin puree, 1 tsp pumpkin spice blend
More healthy baked recipes to try for dessert or breakfast
Banana Bread with Yogurt and Almond Butter
Healthy Pumpkin Bread with Extra Protein
