Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

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

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

Savor a moist almond cake naturally sweetened with Medjool dates and lifted by fluffy egg whites and nonfat Greek yogurt. Finished with a delicate coconut caramel drizzle, this cake offers a delightful balance of rich nutty flavor and subtle sweetness perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

467kcal
Protein
33.1g
Fat
20g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (33g)

4 Medjool Dates, pitted (32g)

4 large Egg Whites (132g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tablespoon Coconut Cream (15g)

1 teaspoon Vanilla Extract (5g)

0.5 teaspoon Baking Powder (2.5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a bowl, sift together the almond flour and baking powder. Stir in the vanilla extract.

  • 3

    In a food processor, blend the pitted dates until a sticky paste forms.

  • 4

    In a separate large mixing bowl, combine the egg whites and nonfat Greek yogurt. Mix in the date paste until smooth.

  • 5

    Gradually fold the dry ingredients into the wet mixture until just combined, ensuring an even distribution.

  • 6

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

  • 7

    Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 8

    Allow the cake to cool slightly. Meanwhile, prepare the coconut caramel drizzle by gently warming the coconut cream in a small saucepan over low heat until slightly thickened.

  • 9

    Drizzle the warm coconut caramel over the cake before serving. Enjoy warm or at room temperature.

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

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

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

YOUR SOLIN GENERATED RECIPE

Naturally-Sweetened Date and Almond Cake with Coconut Caramel Drizzle

Savor a moist almond cake naturally sweetened with Medjool dates and lifted by fluffy egg whites and nonfat Greek yogurt. Finished with a delicate coconut caramel drizzle, this cake offers a delightful balance of rich nutty flavor and subtle sweetness perfect for any time of day.

NUTRITION

467kcal
Protein
33.1g
Fat
20g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

0.33 cup Almond Flour (33g)

4 Medjool Dates, pitted (32g)

4 large Egg Whites (132g)

0.5 cup Nonfat Greek Yogurt (120g)

1 tablespoon Coconut Cream (15g)

1 teaspoon Vanilla Extract (5g)

0.5 teaspoon Baking Powder (2.5g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a bowl, sift together the almond flour and baking powder. Stir in the vanilla extract.

  • 3

    In a food processor, blend the pitted dates until a sticky paste forms.

  • 4

    In a separate large mixing bowl, combine the egg whites and nonfat Greek yogurt. Mix in the date paste until smooth.

  • 5

    Gradually fold the dry ingredients into the wet mixture until just combined, ensuring an even distribution.

  • 6

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

  • 7

    Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

  • 8

    Allow the cake to cool slightly. Meanwhile, prepare the coconut caramel drizzle by gently warming the coconut cream in a small saucepan over low heat until slightly thickened.

  • 9

    Drizzle the warm coconut caramel over the cake before serving. Enjoy warm or at room temperature.