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, protein-boosted cake that perfectly blends the natural sweetness of dates with the nutty flavor of almond flour. Enhanced with egg whites, Greek yogurt, and a touch of whey protein, this cake offers a balanced, energizing start to your day or a hearty mid-day meal. Finished with a delicate maple drizzle for a hint of extra sweetness, it’s a delicious fusion of textures and flavors to keep you fueled.

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NUTRITION

595kcal
Protein
53g
Fat
21.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup almond flour (40g)

1/4 cup chopped Medjool dates (42.5g)

4 egg whites (approx. 132g)

1/4 cup nonfat Greek yogurt (62g)

1 scoop whey protein powder (30g)

2 tsp maple syrup (14g) for drizzle

1/4 tsp baking soda

1 tsp vanilla extract

Pinch of salt

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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 bowl, combine the almond flour, chopped dates, whey protein powder, baking soda, and a pinch of salt.

  • 3

    In a separate bowl, whisk the egg whites with the nonfat Greek yogurt and vanilla extract until everything is well incorporated.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly thick due to the chopped dates.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before drizzling with the maple syrup. Use 2 teaspoons of maple syrup evenly over the top.

  • 8

    Serve warm or at room temperature 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 moist, protein-boosted cake that perfectly blends the natural sweetness of dates with the nutty flavor of almond flour. Enhanced with egg whites, Greek yogurt, and a touch of whey protein, this cake offers a balanced, energizing start to your day or a hearty mid-day meal. Finished with a delicate maple drizzle for a hint of extra sweetness, it’s a delicious fusion of textures and flavors to keep you fueled.

NUTRITION

595kcal
Protein
53g
Fat
21.2g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup almond flour (40g)

1/4 cup chopped Medjool dates (42.5g)

4 egg whites (approx. 132g)

1/4 cup nonfat Greek yogurt (62g)

1 scoop whey protein powder (30g)

2 tsp maple syrup (14g) for drizzle

1/4 tsp baking soda

1 tsp vanilla extract

Pinch of salt

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 bowl, combine the almond flour, chopped dates, whey protein powder, baking soda, and a pinch of salt.

  • 3

    In a separate bowl, whisk the egg whites with the nonfat Greek yogurt and vanilla extract until everything is well incorporated.

  • 4

    Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be slightly thick due to the chopped dates.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before drizzling with the maple syrup. Use 2 teaspoons of maple syrup evenly over the top.

  • 8

    Serve warm or at room temperature and enjoy your protein-packed treat.