Protein-Packed Date and Almond Cake with Maple Drizzle

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

Protein-Packed Date and Almond Cake with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Maple Drizzle

Enjoy a moist, protein-packed almond cake infused with chopped Medjool dates and boosted with a scoop of whey protein isolate. Finished with a light drizzle of pure maple syrup, this cake is a deliciously balanced treat that works perfectly for breakfast, lunch, or dinner, providing a hearty dose of protein without compromising on flavor.

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NUTRITION

533kcal
Protein
46g
Fat
15g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 pitted Medjool Dates (48g total)

4 large Egg Whites (approx. 120g)

1 scoop Whey Protein Isolate (30g)

1 tablespoon Maple Syrup (13g)

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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 pitted Medjool dates until they form small pieces.

  • 3

    In a larger mixing bowl, whisk the egg whites until slightly frothy. Add the almond flour and whey protein isolate, mixing until smooth.

  • 4

    Fold in the chopped dates gently until evenly distributed throughout the mixture.

  • 5

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 6

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

  • 7

    Remove the cake from the oven and allow it to cool slightly. Drizzle with the maple syrup over the top before serving.

Protein-Packed Date and Almond Cake with Maple Drizzle

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

Protein-Packed Date and Almond Cake with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Maple Drizzle

Enjoy a moist, protein-packed almond cake infused with chopped Medjool dates and boosted with a scoop of whey protein isolate. Finished with a light drizzle of pure maple syrup, this cake is a deliciously balanced treat that works perfectly for breakfast, lunch, or dinner, providing a hearty dose of protein without compromising on flavor.

NUTRITION

533kcal
Protein
46g
Fat
15g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 pitted Medjool Dates (48g total)

4 large Egg Whites (approx. 120g)

1 scoop Whey Protein Isolate (30g)

1 tablespoon Maple Syrup (13g)

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 pitted Medjool dates until they form small pieces.

  • 3

    In a larger mixing bowl, whisk the egg whites until slightly frothy. Add the almond flour and whey protein isolate, mixing until smooth.

  • 4

    Fold in the chopped dates gently until evenly distributed throughout the mixture.

  • 5

    Pour the batter into the prepared pan and smooth the top with a spatula.

  • 6

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

  • 7

    Remove the cake from the oven and allow it to cool slightly. Drizzle with the maple syrup over the top before serving.