Protein-Packed Vanilla Bean Custard Cake

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

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Enjoy a light, protein-rich custard cake bursting with natural vanilla flavor. This inventive twist on a classic custard cake features a smooth blend of egg whites, nonfat Greek yogurt, and vanilla whey protein, accented with a subtle hint of oat flour. The result is a moist, spongy cake with a silky custard texture that's both satisfying and energizing, perfect for a balanced meal at any time of day.

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NUTRITION

316kcal
Protein
47.1g
Fat
3.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (99g)

100g Nonfat Greek Yogurt

1 scoop (30g) Vanilla Whey Protein Isolate

20g Oat Flour

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Vanilla Bean Extract

1/2 tsp Baking Powder

A pinch of Stevia

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, whisk the egg whites until lightly frothy.

  • 3

    Add the nonfat Greek yogurt and unsweetened almond milk into the bowl, stirring until fully incorporated.

  • 4

    Mix in the vanilla whey protein isolate, oat flour, vanilla bean extract, baking powder, and a pinch of stevia until you achieve a smooth, homogeneous batter.

  • 5

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

  • 6

    Bake for 20-25 minutes or until the custard cake is set and a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and allow to cool slightly before serving warm, enjoying its delicate, protein-packed custard texture.

Protein-Packed Vanilla Bean Custard Cake

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

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Enjoy a light, protein-rich custard cake bursting with natural vanilla flavor. This inventive twist on a classic custard cake features a smooth blend of egg whites, nonfat Greek yogurt, and vanilla whey protein, accented with a subtle hint of oat flour. The result is a moist, spongy cake with a silky custard texture that's both satisfying and energizing, perfect for a balanced meal at any time of day.

NUTRITION

316kcal
Protein
47.1g
Fat
3.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (99g)

100g Nonfat Greek Yogurt

1 scoop (30g) Vanilla Whey Protein Isolate

20g Oat Flour

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Vanilla Bean Extract

1/2 tsp Baking Powder

A pinch of Stevia

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, whisk the egg whites until lightly frothy.

  • 3

    Add the nonfat Greek yogurt and unsweetened almond milk into the bowl, stirring until fully incorporated.

  • 4

    Mix in the vanilla whey protein isolate, oat flour, vanilla bean extract, baking powder, and a pinch of stevia until you achieve a smooth, homogeneous batter.

  • 5

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

  • 6

    Bake for 20-25 minutes or until the custard cake is set and a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and allow to cool slightly before serving warm, enjoying its delicate, protein-packed custard texture.