Protein-Packed Date and Almond Breakfast Cake

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

Protein-Packed Date and Almond Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Breakfast Cake

Enjoy a moist and flavorful breakfast cake that strikes the perfect balance between wholesome almond flour, a burst of natural sweetness from dates, and a powerful protein boost thanks to quality whey protein. This cake is light yet satisfying – an excellent start to your day or a quick mid-day pick-me-up.

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NUTRITION

586kcal
Protein
43g
Fat
30.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 Whole Egg (50g)

1 scoop Whey Protein Powder (30g)

1 Medium Pitted Medjool Date (24g)

1/2 tablespoon Unsweetened Almond Milk (7.5g)

1/4 teaspoon Baking Soda

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the Medjool date finely and stir it into the dry mixture to ensure even distribution of natural sweetness.

  • 4

    In a separate bowl, beat the whole egg with the unsweetened almond milk until well combined.

  • 5

    Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms, ensuring the date pieces are evenly incorporated.

  • 6

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

  • 7

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

  • 8

    Allow the cake to cool for a few minutes before slicing and serving.

Protein-Packed Date and Almond Breakfast Cake

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

Protein-Packed Date and Almond Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Breakfast Cake

Enjoy a moist and flavorful breakfast cake that strikes the perfect balance between wholesome almond flour, a burst of natural sweetness from dates, and a powerful protein boost thanks to quality whey protein. This cake is light yet satisfying – an excellent start to your day or a quick mid-day pick-me-up.

NUTRITION

586kcal
Protein
43g
Fat
30.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1 Whole Egg (50g)

1 scoop Whey Protein Powder (30g)

1 Medium Pitted Medjool Date (24g)

1/2 tablespoon Unsweetened Almond Milk (7.5g)

1/4 teaspoon Baking Soda

PREPARATION

  • 1

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

  • 2

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

  • 3

    Chop the Medjool date finely and stir it into the dry mixture to ensure even distribution of natural sweetness.

  • 4

    In a separate bowl, beat the whole egg with the unsweetened almond milk until well combined.

  • 5

    Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms, ensuring the date pieces are evenly incorporated.

  • 6

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

  • 7

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

  • 8

    Allow the cake to cool for a few minutes before slicing and serving.