Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

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

Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

Enjoy a moist, protein-rich cake featuring almond flour and naturally sweet Medjool dates, enriched with egg whites and a whole egg for added structure. A light drizzle of maple syrup and cashew butter lends a nutty-sweet finish, making it a versatile delight perfect for any mealtime.

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NUTRITION

434kcal
Protein
18.4g
Fat
23.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (32g)

5 large Egg Whites (~165g total)

1 large Whole Egg (50g)

0.25 cup Chopped Medjool Dates (40g)

1 teaspoon Maple Syrup (5g)

1 teaspoon Cashew Butter (5g)

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the almond flour and chopped dates. Stir gently to allow the dates to distribute evenly.

  • 3

    Separate the egg whites from a few eggs if necessary, then add 5 egg whites and 1 whole egg to the dry mixture. Mix until well combined.

  • 4

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

  • 5

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

  • 6

    While the cake is cooling slightly, prepare the drizzle by stirring together the maple syrup and cashew butter in a small bowl.

  • 7

    Drizzle the maple-cashew mixture over the warm cake just before serving.

  • 8

    Enjoy this protein-packed treat as a nourishing start to your day or an energizing meal any time!

Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

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

Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Flour Cake with Maple-Cashew Drizzle

Enjoy a moist, protein-rich cake featuring almond flour and naturally sweet Medjool dates, enriched with egg whites and a whole egg for added structure. A light drizzle of maple syrup and cashew butter lends a nutty-sweet finish, making it a versatile delight perfect for any mealtime.

NUTRITION

434kcal
Protein
18.4g
Fat
23.5g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (32g)

5 large Egg Whites (~165g total)

1 large Whole Egg (50g)

0.25 cup Chopped Medjool Dates (40g)

1 teaspoon Maple Syrup (5g)

1 teaspoon Cashew Butter (5g)

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the almond flour and chopped dates. Stir gently to allow the dates to distribute evenly.

  • 3

    Separate the egg whites from a few eggs if necessary, then add 5 egg whites and 1 whole egg to the dry mixture. Mix until well combined.

  • 4

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

  • 5

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

  • 6

    While the cake is cooling slightly, prepare the drizzle by stirring together the maple syrup and cashew butter in a small bowl.

  • 7

    Drizzle the maple-cashew mixture over the warm cake just before serving.

  • 8

    Enjoy this protein-packed treat as a nourishing start to your day or an energizing meal any time!