Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

Enjoy a moist, naturally-sweetened almond cake with hints of rich dates and a luxurious coconut caramel drizzle. This unique cake blends wholesome almond flour, egg, and non‐fat Greek yogurt with a scoop of protein powder to pack a satisfying, clean eating experience that’s perfect for breakfast, lunch or dinner.

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NUTRITION

551kcal
Protein
43.7g
Fat
28.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup (37g) Almond Flour

1 Large Egg

0.25 cup (60g) Non-Fat Greek Yogurt

1 scoop (30g) Whey Protein Isolate

1 Medjool Date (pitted, ~24g)

2 tbsp (30g) Light Coconut Milk

0.5 tsp (2.5g) Coconut Oil

Pinch Sea Salt

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine almond flour, whey protein isolate, and a pinch of sea salt.

  • 3

    In a separate bowl, whisk together the egg, non-fat Greek yogurt, and soften the medjool date by mashing it thoroughly.

  • 4

    Mix the wet ingredients into the dry ingredients until a smooth batter forms. If the batter seems too thick, a splash of water or unsweetened almond milk can be added.

  • 5

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

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.

  • 7

    For the coconut caramel drizzle, gently warm the light coconut milk and coconut oil in a small saucepan over low heat until blended. Drizzle over the warm cake.

  • 8

    Slice and serve warm for a delightful, naturally-sweet treat.

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

Enjoy a moist, naturally-sweetened almond cake with hints of rich dates and a luxurious coconut caramel drizzle. This unique cake blends wholesome almond flour, egg, and non‐fat Greek yogurt with a scoop of protein powder to pack a satisfying, clean eating experience that’s perfect for breakfast, lunch or dinner.

NUTRITION

551kcal
Protein
43.7g
Fat
28.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup (37g) Almond Flour

1 Large Egg

0.25 cup (60g) Non-Fat Greek Yogurt

1 scoop (30g) Whey Protein Isolate

1 Medjool Date (pitted, ~24g)

2 tbsp (30g) Light Coconut Milk

0.5 tsp (2.5g) Coconut Oil

Pinch Sea Salt

PREPARATION

  • 1

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

  • 2

    In a bowl, combine almond flour, whey protein isolate, and a pinch of sea salt.

  • 3

    In a separate bowl, whisk together the egg, non-fat Greek yogurt, and soften the medjool date by mashing it thoroughly.

  • 4

    Mix the wet ingredients into the dry ingredients until a smooth batter forms. If the batter seems too thick, a splash of water or unsweetened almond milk can be added.

  • 5

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

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.

  • 7

    For the coconut caramel drizzle, gently warm the light coconut milk and coconut oil in a small saucepan over low heat until blended. Drizzle over the warm cake.

  • 8

    Slice and serve warm for a delightful, naturally-sweet treat.