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 and satisfying cake that perfectly balances natural sweetness from dates with the rich nuttiness of almond flour. Enhanced with whey protein for a nutritious boost, this cake is finished with a glossy maple drizzle, making it a versatile treat for breakfast, lunch, or dinner.

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NUTRITION

482kcal
Protein
35.3g
Fat
20g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

4 Pitted Dates (32g total)

1 Large Egg

1 scoop Vanilla Whey Protein Isolate (30g)

1 Tablespoon Maple Syrup (20g)

1/4 teaspoon Baking Powder

2 Tablespoons Water

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PREPARATION

  • 1

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

  • 2

    In a small bowl, blend the pitted dates with water until a chunky paste forms. This will help naturally sweeten and moisten the cake batter.

  • 3

    In a separate larger bowl, whisk together the almond flour, vanilla whey protein, and baking powder.

  • 4

    Add in the egg and the date paste, then mix until the batter is smooth and well combined. If the batter is too thick, add a tiny splash more water.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-22 minutes, or until the cake has set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool slightly. Drizzle the maple syrup evenly over the warm cake before serving.

  • 8

    Enjoy your protein-packed date and almond cake either warm or at room temperature.

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 and satisfying cake that perfectly balances natural sweetness from dates with the rich nuttiness of almond flour. Enhanced with whey protein for a nutritious boost, this cake is finished with a glossy maple drizzle, making it a versatile treat for breakfast, lunch, or dinner.

NUTRITION

482kcal
Protein
35.3g
Fat
20g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

4 Pitted Dates (32g total)

1 Large Egg

1 scoop Vanilla Whey Protein Isolate (30g)

1 Tablespoon Maple Syrup (20g)

1/4 teaspoon Baking Powder

2 Tablespoons Water

PREPARATION

  • 1

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

  • 2

    In a small bowl, blend the pitted dates with water until a chunky paste forms. This will help naturally sweeten and moisten the cake batter.

  • 3

    In a separate larger bowl, whisk together the almond flour, vanilla whey protein, and baking powder.

  • 4

    Add in the egg and the date paste, then mix until the batter is smooth and well combined. If the batter is too thick, add a tiny splash more water.

  • 5

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

  • 6

    Bake in the preheated oven for about 18-22 minutes, or until the cake has set and a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool slightly. Drizzle the maple syrup evenly over the warm cake before serving.

  • 8

    Enjoy your protein-packed date and almond cake either warm or at room temperature.