High-Protein Vanilla Bean Sheet Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Vanilla Bean Sheet Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Sheet Cake

Enjoy a moist, fluffy, high-protein vanilla bean sheet cake that surprises your taste buds with a delicate vanilla aroma and a satisfying, guilt-free sweetness. Perfect for any meal of the day, this cake is crafted with clean ingredients, including vanilla whey, egg whites, and almond flour to keep you fueled and satisfied.

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NUTRITION

1,478kcal
Protein
159.8g
Fat
75g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

3 scoops Vanilla Whey Protein Isolate (approx. 90g)

1 cup Liquid Egg Whites (243g)

1 cup Nonfat Greek Yogurt (227g)

1 cup Almond Flour (96g)

2 Whole Eggs

1/2 cup Unsweetened Applesauce (122g)

1 tbsp Coconut Oil

1 tsp Baking Powder

1 tsp Vanilla Extract

Erythritol to taste (optional)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, whisk together the egg whites, whole eggs, Greek yogurt, applesauce, coconut oil, and vanilla extract until smooth.

  • 3

    In another bowl, combine the almond flour, whey protein isolate, and baking powder. If using erythritol, add it here to your desired sweetness.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.

  • 5

    Pour the batter evenly onto the prepared sheet pan, smoothing the surface with a spatula.

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the sheet cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cut into 4 even servings.

  • 8

    Serve as is or top with fresh berries or a dollop of Greek yogurt if desired.

High-Protein Vanilla Bean Sheet Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

High-Protein Vanilla Bean Sheet Cake

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Sheet Cake

Enjoy a moist, fluffy, high-protein vanilla bean sheet cake that surprises your taste buds with a delicate vanilla aroma and a satisfying, guilt-free sweetness. Perfect for any meal of the day, this cake is crafted with clean ingredients, including vanilla whey, egg whites, and almond flour to keep you fueled and satisfied.

NUTRITION

1,478kcal
Protein
159.8g
Fat
75g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

3 scoops Vanilla Whey Protein Isolate (approx. 90g)

1 cup Liquid Egg Whites (243g)

1 cup Nonfat Greek Yogurt (227g)

1 cup Almond Flour (96g)

2 Whole Eggs

1/2 cup Unsweetened Applesauce (122g)

1 tbsp Coconut Oil

1 tsp Baking Powder

1 tsp Vanilla Extract

Erythritol to taste (optional)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, whisk together the egg whites, whole eggs, Greek yogurt, applesauce, coconut oil, and vanilla extract until smooth.

  • 3

    In another bowl, combine the almond flour, whey protein isolate, and baking powder. If using erythritol, add it here to your desired sweetness.

  • 4

    Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light.

  • 5

    Pour the batter evenly onto the prepared sheet pan, smoothing the surface with a spatula.

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 7

    Allow the sheet cake to cool in the pan for 10 minutes before transferring it to a wire rack. Cut into 4 even servings.

  • 8

    Serve as is or top with fresh berries or a dollop of Greek yogurt if desired.