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 nutrient-dense twist on classic almond cake that combines the natural sweetness of dates with a protein boost from whey and a subtle tang from low-fat Greek yogurt. This moist, tender cake is perfectly balanced and finished with a delicate maple drizzle for a delightful finish, ideal for a quick breakfast or a satisfying meal any time of day.

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NUTRITION

563kcal
Protein
44g
Fat
22g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (32g)

4 Pitted Dates (56g total)

1 Large Egg

0.25 cup Low-Fat Greek Yogurt (60g)

0.75 scoop Unflavored Whey Protein Powder (22g)

1 tsp Maple Syrup

0.5 tsp Baking Powder

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PREPARATION

  • 1

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

  • 2

    In a food processor, blend the pitted dates until they form a sticky paste.

  • 3

    In a mixing bowl, combine almond flour, whey protein powder, and baking powder.

  • 4

    Add the egg, low-fat Greek yogurt, and date paste into the bowl. Stir until you achieve a smooth, homogeneous batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top.

  • 6

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

  • 7

    Allow the cake to cool slightly before drizzling with maple syrup on top.

  • 8

    Serve warm and enjoy your protein-packed treat.

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 nutrient-dense twist on classic almond cake that combines the natural sweetness of dates with a protein boost from whey and a subtle tang from low-fat Greek yogurt. This moist, tender cake is perfectly balanced and finished with a delicate maple drizzle for a delightful finish, ideal for a quick breakfast or a satisfying meal any time of day.

NUTRITION

563kcal
Protein
44g
Fat
22g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (32g)

4 Pitted Dates (56g total)

1 Large Egg

0.25 cup Low-Fat Greek Yogurt (60g)

0.75 scoop Unflavored Whey Protein Powder (22g)

1 tsp Maple Syrup

0.5 tsp Baking Powder

PREPARATION

  • 1

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

  • 2

    In a food processor, blend the pitted dates until they form a sticky paste.

  • 3

    In a mixing bowl, combine almond flour, whey protein powder, and baking powder.

  • 4

    Add the egg, low-fat Greek yogurt, and date paste into the bowl. Stir until you achieve a smooth, homogeneous batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top.

  • 6

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

  • 7

    Allow the cake to cool slightly before drizzling with maple syrup on top.

  • 8

    Serve warm and enjoy your protein-packed treat.