Protein-Packed Date and Almond Cake with Vanilla 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 Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Enjoy a moist, protein-enhanced almond cake with naturally sweet medjool dates and a luscious vanilla-infused nonfat Greek yogurt topping. This cake is light enough for breakfast, lunch, or dinner, delivering a delightful balance of nutty, fruity, and creamy flavors in every bite.

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NUTRITION

571kcal
Protein
53g
Fat
23.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (24g)

3 Pitted Medjool Dates (40g)

2 Large Eggs

1 Scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Baking Powder

1/2 cup Nonfat Greek Yogurt (113g)

1 tsp Vanilla Extract

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PREPARATION

  • 1

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

  • 2

    Place the pitted dates in a food processor and blend until a chunky paste forms.

  • 3

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

  • 4

    Add the whole eggs and date paste to the dry ingredients. Stir until the batter is smooth and well combined.

  • 5

    Pour the batter into the prepared pan, spreading it evenly.

  • 6

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

  • 7

    While the cake is baking, prepare the vanilla cream by mixing the nonfat Greek yogurt with vanilla extract.

  • 8

    Allow the cake to cool slightly after baking, then top with the vanilla cream before serving.

Protein-Packed Date and Almond Cake with Vanilla 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 Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Enjoy a moist, protein-enhanced almond cake with naturally sweet medjool dates and a luscious vanilla-infused nonfat Greek yogurt topping. This cake is light enough for breakfast, lunch, or dinner, delivering a delightful balance of nutty, fruity, and creamy flavors in every bite.

NUTRITION

571kcal
Protein
53g
Fat
23.4g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (24g)

3 Pitted Medjool Dates (40g)

2 Large Eggs

1 Scoop Vanilla Whey Protein Isolate (30g)

1/2 tsp Baking Powder

1/2 cup Nonfat Greek Yogurt (113g)

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    Place the pitted dates in a food processor and blend until a chunky paste forms.

  • 3

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

  • 4

    Add the whole eggs and date paste to the dry ingredients. Stir until the batter is smooth and well combined.

  • 5

    Pour the batter into the prepared pan, spreading it evenly.

  • 6

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

  • 7

    While the cake is baking, prepare the vanilla cream by mixing the nonfat Greek yogurt with vanilla extract.

  • 8

    Allow the cake to cool slightly after baking, then top with the vanilla cream before serving.