Heavenly Flourless Cottage Cheese Cake Recipe

This flourless cottage cheese cake is a delightful fusion of creamy texture and subtle sweetness, perfect for those seeking a gluten-free, high-protein dessert. Made without flour, this cake relies on whipped eggs and cottage cheese for structure and richness. It’s airy, moist, and lightly sweetened—ideal for breakfast, tea time, or a guilt-free dessert. Serve it plain, with a drizzle of berry compote, or a dusting of powdered sugar for an elegant finish.


Ingredients:

  • Cottage Cheese – 3 cups (preferably full-fat, well-drained)
  • Eggs – 6 large, separated
  • Vanilla Extract – 1 teaspoon
  • Sweetener of Choice – 3 tablespoons (honey, maple syrup, or erythritol)
  • Cornstarch (optional) – 2 tablespoons (for added structure, can be omitted for a fully flourless version)
  • Raisins or Dried Fruit (optional) – ⅓ cup
  • Pinch of Salt
  • Butter or Oil – for greasing the pan

Instructions:

1. Prep the Ingredients

  • Preheat your oven to 350°F (180°C).
  • Grease a 9-inch springform pan or line it with parchment paper.
  • If your cottage cheese is watery, place it in a sieve or cheesecloth and drain for 15–20 minutes. This step is crucial to avoid a soggy cake center.

2. Separate the Eggs

  • Crack the eggs and separate the yolks from the whites.
  • Place the yolks in a large mixing bowl and the whites in a separate clean, dry bowl.

3. Make the Cheese Base

  • To the egg yolks, add:
  • 3 tablespoons of your chosen sweetener
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Beat until the mixture turns pale and creamy.
  • Add the drained cottage cheese and optional cornstarch. Mix until smooth. You can use a hand mixer or food processor for a silkier texture.

4. Whip the Egg Whites

  • Using an electric mixer, beat the egg whites until stiff peaks form. This will give the cake its airy, soufflé-like lift.

5. Fold Gently

  • Gently fold the whipped egg whites into the cottage cheese mixture in three batches. Use a spatula and fold carefully to retain the airiness.
  • If using raisins or dried fruit, sprinkle them in now. They may sink during baking, but that’s perfectly fine.

6. Bake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 30–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  • The cake will puff up while baking and settle slightly as it cools.

7. Cool and Serve

  • Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
  • Chill in the refrigerator for at least 1 hour before slicing for best texture.
  • Serve plain, or with:
  • Fresh berries
  • Raspberry or blueberry compote
  • A dusting of powdered sugar
  • A dollop of Greek yogurt or whipped cream

Serving Suggestions:

  • Breakfast Boost: Pair with a spoonful of nut butter and banana slices.
  • Elegant Dessert: Serve with a drizzle of honey and toasted almonds.
  • Festive Flair: Top with citrus zest and pomegranate seeds for a holiday vibe.

Tips & Variations:

  • Texture Tip: For a smoother cake, blend the cottage cheese before mixing.
  • Flavor Twist: Add lemon zest or almond extract for a different aroma.
  • No Cornstarch? No problem! The cake will be softer but still delicious.
  • Make it Savory: Skip the sweetener and add herbs, sun-dried tomatoes, and feta for a savory brunch version.

This cake is a celebration of simplicity and nourishment—no flour, no fuss, just wholesome ingredients baked into a cloud-like treat. Would you like a no-bake version next or maybe a chocolate twist on this?

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