YOUR SOLIN GENERATED RECIPE
Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting
Enjoy a light yet satisfying cake that balances a delicate, vanilla-infused almond flour cake with a creamy, protein-boosted cashew frosting. This recipe brings together the nutty richness of almond flour and the silky texture of soaked cashews blended with a neutral vegan protein powder, perfect for a clean meal that delights your taste buds while keeping your macros on track.
INGREDIENTS
1/2 cup Almond Flour (48g)
3 large Egg Whites (51g)
1/4 cup Unsweetened Almond Milk (60ml)
1/2 tsp Baking Powder (2.5g)
Seeds from 1 Vanilla Bean (5g)
1 oz Raw Cashews (28g)
1 scoop Unflavored Vegan Protein Powder (30g)
2 tbsp Water (30g)
1/2 tsp Vanilla Extract (2.5g)
1 tsp Lemon Juice (5g)
PREPARATION
Preheat your oven to 350°F (175 °C) and lightly grease a small cake pan or ramekin.
In a large bowl, whisk together the almond flour, egg whites, unsweetened almond milk, baking powder, and vanilla bean seeds until the batter is smooth.
Pour the cake batter into the prepared pan and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
Meanwhile, prepare the silky cashew frosting by soaking the raw cashews in warm water for at least 2 hours (or use the 2 tbsp water along with the cashews for blending if short on time).
Drain the cashews and place them into a high-speed blender. Add the vegan protein powder, vanilla extract, and lemon juice. Blend on high until the mixture is smooth and creamy, adding a little extra water if necessary to reach a spreadable consistency.
Once the cake has cooled, spread the cashew frosting evenly over the top.
Slice and serve your lightened-up vanilla bean cake with silky cashew frosting. Enjoy as a balanced meal option for breakfast, lunch, or dinner!