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, protein-loaded almond cake naturally sweetened with dates and enriched with whey protein, crowned with a light, velvety vanilla cream. This vibrant cake delivers a delightful balance of nutty flavors and a subtle hint of vanilla, making it a nourishing treat that energizes your day.

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NUTRITION

474kcal
Protein
50.8g
Fat
16.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Pitted Medjool Dates (24g total)

4 Egg Whites (approx. 120g)

1 scoop Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60ml)

1/4 cup Non-fat Greek Yogurt (60g)

1 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a blender or food processor, combine the pitted dates and almond milk. Blend until smooth to form a sticky paste.

  • 3

    In a mixing bowl, whisk the egg whites until slightly frothy. Add the almond flour and whey protein powder. Mix until combined.

  • 4

    Fold the date paste into the dry mixture along with the vanilla extract, stirring gently until you have a consistent batter.

  • 5

    Pour the batter into the prepared dish and smooth the top with a spatula.

  • 6

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

  • 7

    While the cake is baking, prepare the vanilla cream by mixing non-fat Greek yogurt with a few drops of vanilla extract. Adjust the sweetness if desired.

  • 8

    Once baked, allow the cake to cool for a few minutes before topping with the vanilla cream. Serve warm and enjoy your protein-packed treat!

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, protein-loaded almond cake naturally sweetened with dates and enriched with whey protein, crowned with a light, velvety vanilla cream. This vibrant cake delivers a delightful balance of nutty flavors and a subtle hint of vanilla, making it a nourishing treat that energizes your day.

NUTRITION

474kcal
Protein
50.8g
Fat
16.7g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Pitted Medjool Dates (24g total)

4 Egg Whites (approx. 120g)

1 scoop Whey Protein Powder (30g)

1/4 cup Unsweetened Almond Milk (60ml)

1/4 cup Non-fat Greek Yogurt (60g)

1 teaspoon Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a blender or food processor, combine the pitted dates and almond milk. Blend until smooth to form a sticky paste.

  • 3

    In a mixing bowl, whisk the egg whites until slightly frothy. Add the almond flour and whey protein powder. Mix until combined.

  • 4

    Fold the date paste into the dry mixture along with the vanilla extract, stirring gently until you have a consistent batter.

  • 5

    Pour the batter into the prepared dish and smooth the top with a spatula.

  • 6

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

  • 7

    While the cake is baking, prepare the vanilla cream by mixing non-fat Greek yogurt with a few drops of vanilla extract. Adjust the sweetness if desired.

  • 8

    Once baked, allow the cake to cool for a few minutes before topping with the vanilla cream. Serve warm and enjoy your protein-packed treat!