Moist Vanilla-Almond Coconut Flour Cake

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

Moist Vanilla-Almond Coconut Flour Cake

YOUR SOLIN GENERATED RECIPE

Moist Vanilla-Almond Coconut Flour Cake

Enjoy a light, moist cake with a delicate vanilla aroma and a nutty almond flavor, perfectly balanced with coconut flour for texture. This clean and satisfying cake pairs well with a morning coffee or an afternoon tea break while delivering an impressive protein boost to fuel your day.

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NUTRITION

555kcal
Protein
47g
Fat
33g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (37g)

2 tbsp Coconut Flour (14g)

2 Large Eggs

1 scoop Whey Protein Isolate (30g)

0.25 cup Unsweetened Almond Milk (60g)

1 tsp Vanilla Extract

1 tsp Baking Powder

1 tbsp Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small loaf pan or cake tin.

  • 2

    In a large bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, and stevia.

  • 3

    In a separate bowl, beat the eggs and then mix in the unsweetened almond milk and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  • 8

    Enjoy a slice on its own or with a dollop of Greek yogurt for extra protein if desired.

Moist Vanilla-Almond Coconut Flour Cake

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

Moist Vanilla-Almond Coconut Flour Cake

YOUR SOLIN GENERATED RECIPE

Moist Vanilla-Almond Coconut Flour Cake

Enjoy a light, moist cake with a delicate vanilla aroma and a nutty almond flavor, perfectly balanced with coconut flour for texture. This clean and satisfying cake pairs well with a morning coffee or an afternoon tea break while delivering an impressive protein boost to fuel your day.

NUTRITION

555kcal
Protein
47g
Fat
33g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (37g)

2 tbsp Coconut Flour (14g)

2 Large Eggs

1 scoop Whey Protein Isolate (30g)

0.25 cup Unsweetened Almond Milk (60g)

1 tsp Vanilla Extract

1 tsp Baking Powder

1 tbsp Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small loaf pan or cake tin.

  • 2

    In a large bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, and stevia.

  • 3

    In a separate bowl, beat the eggs and then mix in the unsweetened almond milk and vanilla extract until smooth.

  • 4

    Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.

  • 5

    Transfer the batter into the prepared pan, smoothing the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  • 8

    Enjoy a slice on its own or with a dollop of Greek yogurt for extra protein if desired.