Protein-Packed Vanilla Almond Cake

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

Protein-Packed Vanilla Almond Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Almond Cake

Enjoy a moist, protein-packed vanilla almond cake that's as versatile as it is delicious. This cake combines almond flour and vanilla whey protein for a rich nutty flavor, elevated by a hint of vanilla and a light, airy texture from egg whites. Perfect for a quick breakfast, a satisfying lunch, or a nourishing dinner, its balanced nutritional profile fuels your day without weighing you down.

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NUTRITION

330kcal
Protein
37.3g
Fat
15.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Vanilla Extract (2.5g)

1 tbsp Erythritol (12g)

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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, combine the almond flour, vanilla whey protein powder, baking powder, and erythritol.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Add the unsweetened almond milk and vanilla extract, stirring to blend.

  • 4

    Gently mix the wet ingredients into the dry ingredients until well incorporated, taking care not to overmix to maintain airiness.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature.

Protein-Packed Vanilla Almond Cake

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

Protein-Packed Vanilla Almond Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Almond Cake

Enjoy a moist, protein-packed vanilla almond cake that's as versatile as it is delicious. This cake combines almond flour and vanilla whey protein for a rich nutty flavor, elevated by a hint of vanilla and a light, airy texture from egg whites. Perfect for a quick breakfast, a satisfying lunch, or a nourishing dinner, its balanced nutritional profile fuels your day without weighing you down.

NUTRITION

330kcal
Protein
37.3g
Fat
15.8g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Vanilla Whey Protein Powder (30g)

2 large Egg Whites (66g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Vanilla Extract (2.5g)

1 tbsp Erythritol (12g)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the almond flour, vanilla whey protein powder, baking powder, and erythritol.

  • 3

    In a separate bowl, whisk the egg whites until slightly frothy. Add the unsweetened almond milk and vanilla extract, stirring to blend.

  • 4

    Gently mix the wet ingredients into the dry ingredients until well incorporated, taking care not to overmix to maintain airiness.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature.