chocolate cottage cheese cake (high protein without protein powder!)

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chocolate cottage cheese cake (high protein without protein powder!)

Cakes can seem complicated, but this chocoalte cottage cheese cake is easy to make in one bowl and packs in 11g of protein! It uses no protein powder, so all the protein comes from whole ingredients. You need just 15 minutes to get it in the oven, and the frosting is a quick blender mousse.

Prep Time15

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: cottage cheese

Servings:

Calories: 298kcal

Author: Mika Kinney

Ingredients

cake

3 eggs
½ cup mayonnaise
⅓ cup cottage cheese any fat level
¾ cup brewed coffee hot
1 teaspoon vanilla extract
1⅔ cups oat flour or all purpose
½ cup cocoa powder
1 cup powdered sugar
1½ tablespoon arrowroot powder omit if using all purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup hemp seeds

cottage cheese chocolate frosting

⅔ cup hazelnut spread
1¼ cups cottage cheese
1-2 tbsp milk of choice add as needed
½ teaspoon salt
2 teaspoon vanilla extract
Flaky sea salt for topping

US Customary - Metric

Instructions

Preheat your oven to 350°F. Grease or line a 9x9 or 8x8 baking pan with parchment paper.
Add the 3 eggs, ½ cup mayonnaise, ⅓ cup cottage cheese, and 1 teaspoon vanilla extract to a blender. Blend just long enough to get rid of the curds but not so much that it turns to liquid.
Pour the blended mixture into a large bowl. Add the 1⅔ cups oat flour, ½ cup cocoa powder, 1 cup powdered sugar, 1½ tablespoon arrowroot powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, and ¼ cup hemp seeds. Stir until just combined.
Pour in the ¾ cup brewed coffee and mix well. The batter will become lighter and slightly bubbly - that's exactly right!
Pour the batter into your prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Do not overbake.
Let the cake cool completely in the pan before frosting.
While the cake cools, make the frosting. Add the 1¼ cups cottage cheese, ⅔ cup hazelnut spread, ½ teaspoon salt, 2 teaspoon vanilla extract, and 1 tablespoon of the milk to a blender. Blend until completely smooth and creamy, scraping down the sides as needed, and add the additional tablespoon of milk as needed. All curds should be gone.
Spread the frosting evenly over the cooled cake. Top with flaky sea salt just before serving, slice into 12 pieces, and enjoy.

Video

Notes

Flour swap: To use all-purpose flour instead of oat flour, swap 1:1 and omit the arrowroot powder entirely.

Make your own oat flour: Blend rolled oats in a blender until fine. Works perfectly here.

Coffee tip: Don't skip the hot coffee - it blooms the cocoa for a deeper chocolate flavor. Hot water works in a pinch, but add a teaspoon of instant espresso to get the same depth.

Blending tip: Don't over-blend the cottage cheese or you will end up needing a lot more flour since blending turns cottage cheese to more of a heavy cream.

Cool completely before frosting. The cottage cheese frosting will slide right off a warm cake. Give it a full 20–30 minutes on the counter, or pop it in the fridge to speed things up.

Storage: Store covered in the fridge for up to 5 days. Freeze individual slices (frosted) for up to 2 months - thaw in the fridge overnight or on the counter for 20 minutes.

Nutrition