I’m totally jumping on the “cake batter” wagon.  Although part of me really really wants to rant about how annoying it is that food and fitness bloggers seem to think that it’s OK to make up “healthy cake batter protein shakes” or “healthy cake batter pudding” or “healthy cake batter…whatever” that are flavored with yellow cake mix or instant pudding or artificial, chemical-laden imitation flavor extracts–I won’t.  Because I made my own “cake batter” thing and I’m super proud of it, so I’m not really in an asshole-ish mood this morning.

Let’s get one thing straight, though–we all know my stance on dairy, so it SHOULD go without saying that if you’re intolerant or are abstaining from dairy, then this recipe is not for you.  Lately I’ve been experimenting with goat’s dairy and have really been pleased.  Unlike cow’s dairy, it doesn’t mess with my skin or my energy levels, and for many people with some moderate intolerance toward cow’s dairy seem to do better on goat’s dairy products.  (Want more info on the Great Dairy Debate, check out the articles here, here, and ).

OK so let’s get to the good stuff.  What makes something “cake batter”-y?  It’s actually pretty simple.  You need a creamy element, a sweet element, a vanilla element, and a buttery element.  Since I’m not lazy or dense enough to think that yellow cake mix is a “healthy” option, I had to experiment a little.  The yogurt base was obvious (if you’re cool with it, full-fat Greek yogurt would be good, too), and then I got all meathead-like and used vanilla protein (still addicted to SPN).  The buttery part was a challenge, but I settled on some pure almond extract and it works beautifully.  And finally, because I clearly couldn’t use sprinkles, I settled on some raw, unsweetened carob chips as a garnish…I’m obsessed with them, btw…they’re like, chocolate-y but almost coffee-ish, too.  Like, the two things that make life worth living.  On top of something that tastes like cake batter.  Best.  Breakfast.  Ever.