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, nutrient-dense almond cake packed with the natural sweetness of dates and a hint of vanilla, balanced by the creaminess of nonfat Greek yogurt and egg whites. Finished with a delicate maple drizzle, this versatile cake makes for a nutritious meal any time of day.

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NUTRITION

565kcal
Protein
34.8g
Fat
22.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

4 Egg Whites (120g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup chopped Pitted Dates (40g)

1 tbsp Maple Syrup (20g)

1/2 tsp Baking Soda

Pinch of Salt

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 a loaf pan.

  • 2

    In a medium bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla extract until smooth.

  • 3

    In a separate bowl, combine the almond flour, chopped dates, baking soda, and salt.

  • 4

    Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cake to cool for 5-10 minutes in the pan.

  • 8

    Drizzle the maple syrup evenly over the warm cake before serving.

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, nutrient-dense almond cake packed with the natural sweetness of dates and a hint of vanilla, balanced by the creaminess of nonfat Greek yogurt and egg whites. Finished with a delicate maple drizzle, this versatile cake makes for a nutritious meal any time of day.

NUTRITION

565kcal
Protein
34.8g
Fat
22.1g
Carbs
57.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

4 Egg Whites (120g)

1/2 cup Nonfat Greek Yogurt (120g)

1/4 cup chopped Pitted Dates (40g)

1 tbsp Maple Syrup (20g)

1/2 tsp Baking Soda

Pinch of Salt

1 tsp Vanilla Extract

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the egg whites, nonfat Greek yogurt, and vanilla extract until smooth.

  • 3

    In a separate bowl, combine the almond flour, chopped dates, baking soda, and salt.

  • 4

    Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light.

  • 5

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

  • 6

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

  • 7

    Remove from the oven and allow the cake to cool for 5-10 minutes in the pan.

  • 8

    Drizzle the maple syrup evenly over the warm cake before serving.