Protein-Packed Date and Almond Cake with Vanilla Cream

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 Vanilla Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Enjoy a delightful and energizing cake that marries the natural sweetness of Medjool dates with the rich, nutty flavor of almond flour and a boost of protein from whey powder and egg whites. Topped with a smooth, tangy vanilla cream made from nonfat Greek yogurt, this cake is a versatile treat that works perfectly for breakfast, lunch, or dinner.

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NUTRITION

490kcal
Protein
44.2g
Fat
15.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Medjool Dates (approx. 60g total)

2 Egg Whites (approx. 60g total)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Vanilla Extract

1/2 tsp Baking Soda

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PREPARATION

  • 1

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

  • 2

    In a food processor, blend the Medjool dates until they form a sticky paste.

  • 3

    In a mixing bowl, combine the almond flour, protein powder, and baking soda.

  • 4

    Add the date paste, egg whites, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool slightly. For the vanilla cream, stir the nonfat Greek yogurt with a few drops of vanilla extract until smooth.

  • 8

    Serve a slice of the cake topped with a dollop of vanilla cream. Enjoy warm or at room temperature.

Protein-Packed Date and Almond Cake with Vanilla Cream

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 Vanilla Cream

YOUR SOLIN GENERATED RECIPE

Protein-Packed Date and Almond Cake with Vanilla Cream

Enjoy a delightful and energizing cake that marries the natural sweetness of Medjool dates with the rich, nutty flavor of almond flour and a boost of protein from whey powder and egg whites. Topped with a smooth, tangy vanilla cream made from nonfat Greek yogurt, this cake is a versatile treat that works perfectly for breakfast, lunch, or dinner.

NUTRITION

490kcal
Protein
44.2g
Fat
15.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

3 Medjool Dates (approx. 60g total)

2 Egg Whites (approx. 60g total)

1 scoop Vanilla Whey Protein Powder (30g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Vanilla Extract

1/2 tsp Baking Soda

PREPARATION

  • 1

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

  • 2

    In a food processor, blend the Medjool dates until they form a sticky paste.

  • 3

    In a mixing bowl, combine the almond flour, protein powder, and baking soda.

  • 4

    Add the date paste, egg whites, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.

  • 5

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

  • 6

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

  • 7

    Allow the cake to cool slightly. For the vanilla cream, stir the nonfat Greek yogurt with a few drops of vanilla extract until smooth.

  • 8

    Serve a slice of the cake topped with a dollop of vanilla cream. Enjoy warm or at room temperature.