Protein-Packed Date and Almond Cake with Vanilla Cream

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

Protein-Packed Date and Almond Cake with Vanilla Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Savor a moist almond cake bursting with naturally sweet dates and enriched with egg proteins, topped with a light, creamy vanilla inflection. This delightful dish delivers balanced protein and energy, making it a versatile meal for breakfast, lunch, or dinner.

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NUTRITION

472kcal
Protein
44.2g
Fat
20.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Pitted Dates (24g)

3 Large Egg Whites (approx. 99g)

1 Whole Egg (50g)

1/8 tsp Baking Powder

1 tsp Vanilla Extract

1/4 cup Nonfat Greek Yogurt (60g)

1/2 scoop Unflavored Whey Protein Powder (25g)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the almond flour, baking powder, and vanilla extract.

  • 3

    In a separate bowl, beat the whole egg and egg whites until slightly frothy. Chop the dates finely and stir them into the egg mixture.

  • 4

    Combine the dry ingredients with the egg and date mixture, mixing until just incorporated.

  • 5

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

  • 6

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

  • 7

    While the cake cools slightly, prepare the vanilla cream by gently stirring together the nonfat Greek yogurt and whey protein powder until smooth.

  • 8

    Serve the warm cake topped with a dollop of vanilla cream and enjoy.

Protein-Packed Date and Almond Cake with Vanilla Cream

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

Protein-Packed Date and Almond Cake with Vanilla Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Savor a moist almond cake bursting with naturally sweet dates and enriched with egg proteins, topped with a light, creamy vanilla inflection. This delightful dish delivers balanced protein and energy, making it a versatile meal for breakfast, lunch, or dinner.

NUTRITION

472kcal
Protein
44.2g
Fat
20.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

2 Pitted Dates (24g)

3 Large Egg Whites (approx. 99g)

1 Whole Egg (50g)

1/8 tsp Baking Powder

1 tsp Vanilla Extract

1/4 cup Nonfat Greek Yogurt (60g)

1/2 scoop Unflavored Whey Protein Powder (25g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, whisk together the almond flour, baking powder, and vanilla extract.

  • 3

    In a separate bowl, beat the whole egg and egg whites until slightly frothy. Chop the dates finely and stir them into the egg mixture.

  • 4

    Combine the dry ingredients with the egg and date mixture, mixing until just incorporated.

  • 5

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

  • 6

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

  • 7

    While the cake cools slightly, prepare the vanilla cream by gently stirring together the nonfat Greek yogurt and whey protein powder until smooth.

  • 8

    Serve the warm cake topped with a dollop of vanilla cream and enjoy.