Maple-Date Protein Breakfast Cake

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

Maple-Date Protein Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Maple-Date Protein Breakfast Cake

Enjoy a versatile and protein-packed breakfast cake that works perfectly for any time of day. This cake features a wholesome blend of oat flour, natural sweetness from dates and maple syrup, and a boost of protein from egg whites and vanilla whey protein powder. Light, moist, and mildly spiced, it's a delightful way to refuel without compromising on flavor or nutrition.

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NUTRITION

462kcal
Protein
36.5g
Fat
3.5g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (Oat Flour)

1/4 cup Pitted Dates

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1/4 cup Unsweetened Applesauce

1 tbsp Maple Syrup

1 tsp Baking Powder

1 tsp Vanilla Extract

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small cake pan or ramekin.

  • 2

    In a food processor or blender, blend the rolled oats into a fine oat flour.

  • 3

    Add the pitted dates to the processor and blend until the mixture becomes a sticky paste.

  • 4

    In a mixing bowl, whisk together the egg whites, unsweetened applesauce, maple syrup, and vanilla extract until well combined.

  • 5

    Stir in the oat-date mixture and then fold in the protein powder and baking powder, along with a pinch of salt, until just combined.

  • 6

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

  • 7

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Maple-Date Protein Breakfast Cake

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

Maple-Date Protein Breakfast Cake

YOUR SOLIN GENERATED RECIPE

Maple-Date Protein Breakfast Cake

Enjoy a versatile and protein-packed breakfast cake that works perfectly for any time of day. This cake features a wholesome blend of oat flour, natural sweetness from dates and maple syrup, and a boost of protein from egg whites and vanilla whey protein powder. Light, moist, and mildly spiced, it's a delightful way to refuel without compromising on flavor or nutrition.

NUTRITION

462kcal
Protein
36.5g
Fat
3.5g
Carbs
74.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Rolled Oats (Oat Flour)

1/4 cup Pitted Dates

1 scoop Vanilla Whey Protein Powder

2 large Egg Whites

1/4 cup Unsweetened Applesauce

1 tbsp Maple Syrup

1 tsp Baking Powder

1 tsp Vanilla Extract

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small cake pan or ramekin.

  • 2

    In a food processor or blender, blend the rolled oats into a fine oat flour.

  • 3

    Add the pitted dates to the processor and blend until the mixture becomes a sticky paste.

  • 4

    In a mixing bowl, whisk together the egg whites, unsweetened applesauce, maple syrup, and vanilla extract until well combined.

  • 5

    Stir in the oat-date mixture and then fold in the protein powder and baking powder, along with a pinch of salt, until just combined.

  • 6

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

  • 7

    Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.