Vanilla Almond Protein Sheet Cake

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

Vanilla Almond Protein Sheet Cake

YOUR SOLIN GENERATED RECIPE

Vanilla Almond Protein Sheet Cake

Enjoy a protein-packed, moist sheet cake bursting with warm vanilla and subtle almond notes. This guilt-free treat is perfect as a satisfying breakfast, a light lunch or dinner dessert, featuring a nutty aroma and a wonderful texture that balances soft crumb and a slight crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

350kcal
Protein
42.5g
Fat
16.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Vanilla Protein Powder (30g)

3 large Liquid Egg Whites (approx 99g)

1/2 cup Unsweetened Almond Milk (120g)

1 teaspoon Baking Powder (4g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Stevia (optional, 1g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, protein powder, and baking powder ensuring there are no lumps.

  • 3

    In a separate bowl, combine the liquid egg whites, unsweetened almond milk, vanilla extract, and stevia if using.

  • 4

    Slowly stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to maintain a light texture.

  • 5

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

  • 6

    Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Remove from the oven and allow the cake to cool slightly before cutting it into squares. Enjoy warm or at room temperature.

Vanilla Almond Protein Sheet Cake

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

Vanilla Almond Protein Sheet Cake

YOUR SOLIN GENERATED RECIPE

Vanilla Almond Protein Sheet Cake

Enjoy a protein-packed, moist sheet cake bursting with warm vanilla and subtle almond notes. This guilt-free treat is perfect as a satisfying breakfast, a light lunch or dinner dessert, featuring a nutty aroma and a wonderful texture that balances soft crumb and a slight crunch.

NUTRITION

350kcal
Protein
42.5g
Fat
16.4g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (28g)

1 scoop Vanilla Protein Powder (30g)

3 large Liquid Egg Whites (approx 99g)

1/2 cup Unsweetened Almond Milk (120g)

1 teaspoon Baking Powder (4g)

1 teaspoon Vanilla Extract (5g)

1 teaspoon Stevia (optional, 1g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, protein powder, and baking powder ensuring there are no lumps.

  • 3

    In a separate bowl, combine the liquid egg whites, unsweetened almond milk, vanilla extract, and stevia if using.

  • 4

    Slowly stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to maintain a light texture.

  • 5

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

  • 6

    Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Remove from the oven and allow the cake to cool slightly before cutting it into squares. Enjoy warm or at room temperature.