Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

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

Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

Enjoy a delightfully light yet indulgent vanilla bean cake topped with a silky, tangy cashew frosting. This cake offers a gentle sweetness balanced by a subtle nutty flavor, making it a perfect anytime treat that fits right into your healthy lifestyle.

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NUTRITION

458kcal
Protein
31.4g
Fat
8.4g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1/4 cup unsweetened almond milk (60g)

1/2 cup whole wheat pastry flour (60g)

1 tbsp maple syrup (20g)

1/2 tsp baking soda (2g)

1 tsp vanilla extract (5g)

15g cashews

1/4 cup fat-free Greek yogurt (60g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small round cake pan or ramekin.

  • 2

    In a mixing bowl, whisk the egg whites until slightly frothy. Stir in the almond milk and maple syrup.

  • 3

    Sift in the whole wheat pastry flour along with the baking soda. Add the vanilla extract and gently mix until just combined, avoiding overmixing.

  • 4

    Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 5

    Allow the cake to cool completely on a wire rack.

  • 6

    For the silky frosting, blend the cashews until they form a coarse meal. Add the fat-free Greek yogurt and a few drops of vanilla extract; blend until smooth and creamy.

  • 7

    Once the cake is cooled, spread the cashew frosting generously on top. Slice and serve.

Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

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

Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

YOUR SOLIN GENERATED RECIPE

Lightened-Up Vanilla Bean Cake with Silky Cashew Frosting

Enjoy a delightfully light yet indulgent vanilla bean cake topped with a silky, tangy cashew frosting. This cake offers a gentle sweetness balanced by a subtle nutty flavor, making it a perfect anytime treat that fits right into your healthy lifestyle.

NUTRITION

458kcal
Protein
31.4g
Fat
8.4g
Carbs
67.9g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (132g)

1/4 cup unsweetened almond milk (60g)

1/2 cup whole wheat pastry flour (60g)

1 tbsp maple syrup (20g)

1/2 tsp baking soda (2g)

1 tsp vanilla extract (5g)

15g cashews

1/4 cup fat-free Greek yogurt (60g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small round cake pan or ramekin.

  • 2

    In a mixing bowl, whisk the egg whites until slightly frothy. Stir in the almond milk and maple syrup.

  • 3

    Sift in the whole wheat pastry flour along with the baking soda. Add the vanilla extract and gently mix until just combined, avoiding overmixing.

  • 4

    Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

  • 5

    Allow the cake to cool completely on a wire rack.

  • 6

    For the silky frosting, blend the cashews until they form a coarse meal. Add the fat-free Greek yogurt and a few drops of vanilla extract; blend until smooth and creamy.

  • 7

    Once the cake is cooled, spread the cashew frosting generously on top. Slice and serve.