Lightened-Up Pineapple Almond Flour Cake

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

Lightened-Up Pineapple Almond Flour Cake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Pineapple Almond Flour Cake

Enjoy a refreshing, light cake that combines the natural sweetness of pineapple with the nutty richness of almond flour. This versatile baked treat is perfect for a nutritious breakfast, a satisfying lunch, or a delightful dinner dessert, boasting a balanced macro profile and an airy texture.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
25.3g
Fat
25.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

2 Large Eggs (~100g total)

1/4 cup Nonfat Greek Yogurt (~60g)

1/3 cup Pineapple Chunks (~50g)

1 tsp Vanilla Extract (~4g)

Pinch Baking Soda (~1g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour and baking soda.

  • 3

    In a separate bowl, beat the eggs and then mix in the nonfat Greek yogurt and vanilla extract until well combined.

  • 4

    Gently fold the dry ingredients into the wet ingredients until just incorporated, then stir in the pineapple chunks.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before slicing and serving. Enjoy either warm or at room temperature.

Lightened-Up Pineapple Almond Flour Cake

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

Lightened-Up Pineapple Almond Flour Cake

YOUR SOLIN GENERATED RECIPE

Lightened-Up Pineapple Almond Flour Cake

Enjoy a refreshing, light cake that combines the natural sweetness of pineapple with the nutty richness of almond flour. This versatile baked treat is perfect for a nutritious breakfast, a satisfying lunch, or a delightful dinner dessert, boasting a balanced macro profile and an airy texture.

NUTRITION

402kcal
Protein
25.3g
Fat
25.1g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (~32g)

2 Large Eggs (~100g total)

1/4 cup Nonfat Greek Yogurt (~60g)

1/3 cup Pineapple Chunks (~50g)

1 tsp Vanilla Extract (~4g)

Pinch Baking Soda (~1g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small baking pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour and baking soda.

  • 3

    In a separate bowl, beat the eggs and then mix in the nonfat Greek yogurt and vanilla extract until well combined.

  • 4

    Gently fold the dry ingredients into the wet ingredients until just incorporated, then stir in the pineapple chunks.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before slicing and serving. Enjoy either warm or at room temperature.