Maple-Date Breakfast Cake with Vanilla Cashew Cream

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

Maple-Date Breakfast Cake with Vanilla Cashew Cream

YOUR SOLIN GENERATED RECIPE

Maple-Date Breakfast Cake with Vanilla Cashew Cream

Enjoy this wholesome Maple-Date Breakfast Cake that bursts with natural sweetness from chopped dates and a nutty base of oats and almond flour, perfectly lifted by a light, creamy vanilla cashew topping. A delightful fusion of textures and flavors that’s both satisfying and energizing for your day.

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NUTRITION

496kcal
Protein
32.3g
Fat
20.9g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

35g chopped Medjool Dates

20g Rolled Oats

14g Almond Flour

3 Egg Whites

Pinch Baking Soda

20g Raw Cashews

0.75 scoop Vanilla Plant-Based Protein Powder

30ml Unsweetened Almond Milk

Dash of Vanilla Extract

5g Chia Seeds

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a bowl, combine the chopped dates, rolled oats, almond flour, and a pinch of baking soda.

  • 3

    Whisk the egg whites separately until slightly frothy, then gently fold them into the dry mixture until well combined.

  • 4

    Transfer the batter into your prepared dish and smooth the top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  • 5

    While the cake is baking, prepare the vanilla cashew cream by blending the raw cashews, vanilla plant-based protein powder, unsweetened almond milk, and a dash of vanilla extract until smooth.

  • 6

    Once the cake is done, allow it to cool for a few minutes. Drizzle or dollop the cashew cream on top and sprinkle chia seeds for added texture and nutrition.

  • 7

    Serve warm and enjoy your nutrient-packed, satisfying breakfast treat.

Maple-Date Breakfast Cake with Vanilla Cashew Cream

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

Maple-Date Breakfast Cake with Vanilla Cashew Cream

YOUR SOLIN GENERATED RECIPE

Maple-Date Breakfast Cake with Vanilla Cashew Cream

Enjoy this wholesome Maple-Date Breakfast Cake that bursts with natural sweetness from chopped dates and a nutty base of oats and almond flour, perfectly lifted by a light, creamy vanilla cashew topping. A delightful fusion of textures and flavors that’s both satisfying and energizing for your day.

NUTRITION

496kcal
Protein
32.3g
Fat
20.9g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

35g chopped Medjool Dates

20g Rolled Oats

14g Almond Flour

3 Egg Whites

Pinch Baking Soda

20g Raw Cashews

0.75 scoop Vanilla Plant-Based Protein Powder

30ml Unsweetened Almond Milk

Dash of Vanilla Extract

5g Chia Seeds

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe dish.

  • 2

    In a bowl, combine the chopped dates, rolled oats, almond flour, and a pinch of baking soda.

  • 3

    Whisk the egg whites separately until slightly frothy, then gently fold them into the dry mixture until well combined.

  • 4

    Transfer the batter into your prepared dish and smooth the top. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  • 5

    While the cake is baking, prepare the vanilla cashew cream by blending the raw cashews, vanilla plant-based protein powder, unsweetened almond milk, and a dash of vanilla extract until smooth.

  • 6

    Once the cake is done, allow it to cool for a few minutes. Drizzle or dollop the cashew cream on top and sprinkle chia seeds for added texture and nutrition.

  • 7

    Serve warm and enjoy your nutrient-packed, satisfying breakfast treat.