Protein-Packed Date and Almond Cake with Maple Drizzle

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 Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Maple Drizzle

Enjoy a moist and delectable cake that perfectly balances natural sweetness with a protein boost. This cake combines the rich nuttiness of almond flour and a full scoop of vanilla whey protein, with the natural caramel notes of Medjool dates, all elevated by a subtle maple drizzle. A delightful treat that can be enjoyed any time of the day!

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NUTRITION

589kcal
Protein
35.8g
Fat
24.8g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup unsweetened almond flour (40g)

1 scoop vanilla whey protein isolate powder (30g)

3 Medjool dates (60g)

1 large egg

1/4 cup unsweetened almond milk (60ml)

1/2 teaspoon maple syrup

1/4 teaspoon baking powder

1/2 teaspoon vanilla extract

Pinch of salt

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PREPARATION

  • 1

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

  • 2

    Pit the Medjool dates and roughly chop them. Optionally, you can blend them into a paste using a food processor for a smoother texture.

  • 3

    In a large bowl, combine the almond flour, whey protein powder, baking powder, and a pinch of salt.

  • 4

    In a separate bowl, whisk the egg, unsweetened almond milk, vanilla extract, and maple syrup until well combined.

  • 5

    Add the chopped dates (or date paste) to the wet ingredients, then mix in the dry ingredients until just combined. Avoid overmixing to keep the cake light.

  • 6

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

  • 7

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

  • 8

    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Protein-Packed Date and Almond Cake with Maple Drizzle

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 Maple Drizzle

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Maple Drizzle

Enjoy a moist and delectable cake that perfectly balances natural sweetness with a protein boost. This cake combines the rich nuttiness of almond flour and a full scoop of vanilla whey protein, with the natural caramel notes of Medjool dates, all elevated by a subtle maple drizzle. A delightful treat that can be enjoyed any time of the day!

NUTRITION

589kcal
Protein
35.8g
Fat
24.8g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

1/3 cup unsweetened almond flour (40g)

1 scoop vanilla whey protein isolate powder (30g)

3 Medjool dates (60g)

1 large egg

1/4 cup unsweetened almond milk (60ml)

1/2 teaspoon maple syrup

1/4 teaspoon baking powder

1/2 teaspoon vanilla extract

Pinch of salt

PREPARATION

  • 1

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

  • 2

    Pit the Medjool dates and roughly chop them. Optionally, you can blend them into a paste using a food processor for a smoother texture.

  • 3

    In a large bowl, combine the almond flour, whey protein powder, baking powder, and a pinch of salt.

  • 4

    In a separate bowl, whisk the egg, unsweetened almond milk, vanilla extract, and maple syrup until well combined.

  • 5

    Add the chopped dates (or date paste) to the wet ingredients, then mix in the dry ingredients until just combined. Avoid overmixing to keep the cake light.

  • 6

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

  • 7

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

  • 8

    Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.