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Black Cherry Breakfast Cake

Black Cherry Breakfast Cake

A delicious sweet breakfast cake with a burst of cherry flavor. 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 174kcal


  • 9 inch spring form pan


  • 1 cup old fashioned rolled oats
  • 1 cups low fat cottage cheese
  • 1 cups egg whites
  • 1 tablespoon THM Super Sweet Blend see notes for alternative
  • 1 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1 cup frozen black cherries, thawed and puree'd


  • Preheat oven to 350.
  • Place the oats into a blender and blend until it turns into a powder.
  • Add the cottage cheese, egg whites, sweetener, vanilla, and baking powder. Blend well.
  • Pour batter into a 9 inch spring form pan, cake pan, or 8 x 8 square baking dish.
  • Drop spoonfuls of cherry puree on top of the batter, then, using  a skewer, toothpick or butter knife, gently swirl around.
  • Bake for 35 minutes or until golden on top.
  • Serve with a dollop of yogurt, or more cherries.


For the egg whites, using a carton is easier, but you can use fresh.
For the sweetener, I like to use Trim Healthy Mama Super Sweet Blend, so if you use a natural sweetener of some sort, check a conversion chart for accurateness. 
Variations: Instead of making the cherries into a puree', use them whole, but change it to 2 cups.  Or use 2 cups of blueberries, raspberries or strawberries.


Calories: 174kcal | Carbohydrates: 22g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 335mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 1mg