Naturally-Sweetened Date and Almond Cake

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

Naturally-Sweetened Date and Almond Cake

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake

A delightful, moist almond cake naturally sweetened with dates and boosted with extra protein from egg whites and a touch of whey protein. This cake boasts a tender crumb, enticing aroma of vanilla, and a subtly nutty flavor that makes it a perfect nutritious treat for any time of day.

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NUTRITION

490kcal
Protein
38.5g
Fat
20.5g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

4 large Egg Whites (120g)

1 large Whole Egg (50g)

1/2 scoop Whey Protein Isolate (15g)

2 Medjool Dates (48g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 tsp Baking Powder

1/2 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small cake pan or ramekin.

  • 2

    In a small bowl, finely chop the Medjool dates to help them blend easily.

  • 3

    In a medium bowl, whisk together the almond flour, whey protein, and baking powder.

  • 4

    In another bowl, beat the egg whites until frothy then add the whole egg. Mix in the vanilla extract and unsweetened almond milk.

  • 5

    Add the chopped dates to the wet ingredients, stirring well to combine.

  • 6

    Gradually fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.

  • 7

    Pour the batter into the prepared pan and smooth the top.

  • 8

    Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 9

    Allow the cake to cool slightly before enjoying. Serve warm or at room temperature for a delicious, naturally-sweetened treat.

Naturally-Sweetened Date and Almond Cake

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

Naturally-Sweetened Date and Almond Cake

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake

A delightful, moist almond cake naturally sweetened with dates and boosted with extra protein from egg whites and a touch of whey protein. This cake boasts a tender crumb, enticing aroma of vanilla, and a subtly nutty flavor that makes it a perfect nutritious treat for any time of day.

NUTRITION

490kcal
Protein
38.5g
Fat
20.5g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

4 large Egg Whites (120g)

1 large Whole Egg (50g)

1/2 scoop Whey Protein Isolate (15g)

2 Medjool Dates (48g)

1/4 cup Unsweetened Almond Milk (60g)

1/4 tsp Baking Powder

1/2 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small cake pan or ramekin.

  • 2

    In a small bowl, finely chop the Medjool dates to help them blend easily.

  • 3

    In a medium bowl, whisk together the almond flour, whey protein, and baking powder.

  • 4

    In another bowl, beat the egg whites until frothy then add the whole egg. Mix in the vanilla extract and unsweetened almond milk.

  • 5

    Add the chopped dates to the wet ingredients, stirring well to combine.

  • 6

    Gradually fold the dry mixture into the wet ingredients until just combined, taking care not to overmix.

  • 7

    Pour the batter into the prepared pan and smooth the top.

  • 8

    Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 9

    Allow the cake to cool slightly before enjoying. Serve warm or at room temperature for a delicious, naturally-sweetened treat.