Protein-Packed Date and Almond Cake with Vanilla Cashew Cream

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 Vanilla Cashew Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cashew Cream

Enjoy a moist, naturally sweet cake that combines the nutty richness of almond flour with the creamy boost of vanilla protein powder and the natural sweetness of dates. Topped with a luscious vanilla cashew cream, this cake strikes the perfect balance between indulgence and nutrient-packed fuel.

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NUTRITION

557kcal
Protein
45g
Fat
23.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 serving Vanilla Protein Powder (30g)

3 Pitted Dates (40g)

3 large Egg Whites (approx. 99g)

1/8 cup Raw Cashews (18g)

1/2 teaspoon Vanilla Extract (approx. 2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round cake pan or loaf pan with parchment paper.

  • 2

    In a blender or food processor, combine the pitted dates and egg whites. Blend until smooth and uniform.

  • 3

    In a mixing bowl, add the almond flour and protein powder. Pour the date and egg white mixture into the dry ingredients and stir until just combined.

  • 4

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

  • 5

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

  • 6

    While the cake is cooling, prepare the vanilla cashew cream. In a high-speed blender, combine raw cashews, vanilla extract, and a few tablespoons of water. Blend until you achieve a smooth, creamy consistency.

  • 7

    Once the cake has cooled slightly, top it with the vanilla cashew cream. Serve as a nourishing breakfast treat, a midday snack, or a light dessert.

Protein-Packed Date and Almond Cake with Vanilla Cashew Cream

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 Vanilla Cashew Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cashew Cream

Enjoy a moist, naturally sweet cake that combines the nutty richness of almond flour with the creamy boost of vanilla protein powder and the natural sweetness of dates. Topped with a luscious vanilla cashew cream, this cake strikes the perfect balance between indulgence and nutrient-packed fuel.

NUTRITION

557kcal
Protein
45g
Fat
23.7g
Carbs
49g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (32g)

1 serving Vanilla Protein Powder (30g)

3 Pitted Dates (40g)

3 large Egg Whites (approx. 99g)

1/8 cup Raw Cashews (18g)

1/2 teaspoon Vanilla Extract (approx. 2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and line a small round cake pan or loaf pan with parchment paper.

  • 2

    In a blender or food processor, combine the pitted dates and egg whites. Blend until smooth and uniform.

  • 3

    In a mixing bowl, add the almond flour and protein powder. Pour the date and egg white mixture into the dry ingredients and stir until just combined.

  • 4

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

  • 5

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

  • 6

    While the cake is cooling, prepare the vanilla cashew cream. In a high-speed blender, combine raw cashews, vanilla extract, and a few tablespoons of water. Blend until you achieve a smooth, creamy consistency.

  • 7

    Once the cake has cooled slightly, top it with the vanilla cashew cream. Serve as a nourishing breakfast treat, a midday snack, or a light dessert.