Lightened-Up 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.

Lightened-Up Date and Almond Cake with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Date and Almond Cake with Maple Drizzle

Savor this delicately spiced almond cake featuring natural sweetness from dates and a heavenly maple drizzle. Enhanced with egg whites and a touch of nonfat Greek yogurt, this lightened-up cake offers a satisfying balance of tender crumb and moist texture, perfect for any meal of the day.

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NUTRITION

592kcal
Protein
31g
Fat
28g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1/4 cup chopped Medjool Dates (40g)

4 large Egg Whites (approx. 120g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Maple Syrup (20g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, baking powder, and a pinch of salt if desired.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla extract until smooth.

  • 4

    Fold the dry ingredients into the wet mixture gently, then stir in the chopped dates until evenly distributed.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cake to cool slightly before drizzling with the maple syrup.

  • 8

    Serve warm and enjoy this light, subtly sweet cake at any meal of the day.

Lightened-Up 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.

Lightened-Up Date and Almond Cake with Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Lightened-Up Date and Almond Cake with Maple Drizzle

Savor this delicately spiced almond cake featuring natural sweetness from dates and a heavenly maple drizzle. Enhanced with egg whites and a touch of nonfat Greek yogurt, this lightened-up cake offers a satisfying balance of tender crumb and moist texture, perfect for any meal of the day.

NUTRITION

592kcal
Protein
31g
Fat
28g
Carbs
59.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (56g)

1/4 cup chopped Medjool Dates (40g)

4 large Egg Whites (approx. 120g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tbsp Maple Syrup (20g)

1/2 tsp Baking Powder (2g)

1/2 tsp Vanilla Extract (2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, combine the almond flour, baking powder, and a pinch of salt if desired.

  • 3

    In another bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla extract until smooth.

  • 4

    Fold the dry ingredients into the wet mixture gently, then stir in the chopped dates until evenly distributed.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cake to cool slightly before drizzling with the maple syrup.

  • 8

    Serve warm and enjoy this light, subtly sweet cake at any meal of the day.