Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

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

Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

Savor a light and moist Greek yogurt cake infused with real vanilla bean and complemented by a luscious almond cream topping. This cake balances the tangy richness of nonfat Greek yogurt with the nutty flavor of almond flour and almond butter, offering a satisfying treat that’s perfectly suited for a protein-boosted meal at any time of day.

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NUTRITION

532kcal
Protein
39.6g
Fat
32g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Almond Flour (40g)

1 large Egg (50g)

1 teaspoon Vanilla Extract (5g)

1/2 teaspoon Baking Powder (2g)

1 tablespoon Almond Butter (16g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the Greek yogurt, egg, vanilla extract, and almond butter. Whisk until smooth.

  • 3

    In a separate bowl, mix together the almond flour and baking powder.

  • 4

    Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.

  • 5

    Pour the batter into the prepared pan, smoothing the top evenly.

  • 6

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

  • 7

    Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature as a balanced, protein-packed treat.

Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

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

Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Greek Yogurt Cake with Almond Cream

Savor a light and moist Greek yogurt cake infused with real vanilla bean and complemented by a luscious almond cream topping. This cake balances the tangy richness of nonfat Greek yogurt with the nutty flavor of almond flour and almond butter, offering a satisfying treat that’s perfectly suited for a protein-boosted meal at any time of day.

NUTRITION

532kcal
Protein
39.6g
Fat
32g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Greek Yogurt (245g)

1/3 cup Almond Flour (40g)

1 large Egg (50g)

1 teaspoon Vanilla Extract (5g)

1/2 teaspoon Baking Powder (2g)

1 tablespoon Almond Butter (16g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the Greek yogurt, egg, vanilla extract, and almond butter. Whisk until smooth.

  • 3

    In a separate bowl, mix together the almond flour and baking powder.

  • 4

    Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.

  • 5

    Pour the batter into the prepared pan, smoothing the top evenly.

  • 6

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

  • 7

    Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature as a balanced, protein-packed treat.