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, naturally sweet cake that packs a protein punch. A delightful blend of almond flour and pitted dates forms a tender crumb, lifted by airy egg whites and a hint of vanilla. Topped with a light vanilla-infused Greek yogurt cream, this cake is perfect for any meal of the day and strikes a satisfying balance between indulgence and nutritional mindfulness.

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NUTRITION

573kcal
Protein
35.4g
Fat
20.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Flour

3 Pitted Medjool Dates

4 Egg Whites

1 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

80 grams Low Fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    In a food processor, blend the pitted dates until they become a smooth paste.

  • 3

    In a mixing bowl, whisk the egg whites with the vanilla extract until slightly frothy.

  • 4

    Stir in the date paste until well incorporated.

  • 5

    Sift together the almond flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture.

  • 6

    Pour the batter into the prepared pan and smooth the top evenly.

  • 7

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

  • 8

    Allow the cake to cool slightly before serving.

  • 9

    For the vanilla cream topping, spread the low fat Greek yogurt over the warm cake or serve on the side as a dip.

  • 10

    Enjoy your protein-packed cake for a delicious breakfast, lunch, or dinner!

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, naturally sweet cake that packs a protein punch. A delightful blend of almond flour and pitted dates forms a tender crumb, lifted by airy egg whites and a hint of vanilla. Topped with a light vanilla-infused Greek yogurt cream, this cake is perfect for any meal of the day and strikes a satisfying balance between indulgence and nutritional mindfulness.

NUTRITION

573kcal
Protein
35.4g
Fat
20.4g
Carbs
64.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Almond Flour

3 Pitted Medjool Dates

4 Egg Whites

1 teaspoon Vanilla Extract

1/2 teaspoon Baking Powder

1/4 teaspoon Salt

80 grams Low Fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    In a food processor, blend the pitted dates until they become a smooth paste.

  • 3

    In a mixing bowl, whisk the egg whites with the vanilla extract until slightly frothy.

  • 4

    Stir in the date paste until well incorporated.

  • 5

    Sift together the almond flour, baking powder, and salt, then gently fold the dry ingredients into the wet mixture.

  • 6

    Pour the batter into the prepared pan and smooth the top evenly.

  • 7

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

  • 8

    Allow the cake to cool slightly before serving.

  • 9

    For the vanilla cream topping, spread the low fat Greek yogurt over the warm cake or serve on the side as a dip.

  • 10

    Enjoy your protein-packed cake for a delicious breakfast, lunch, or dinner!