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 delicately spiced vanilla bean cake that’s been smartly lightened-up with protein-packed egg whites and whey protein. This cake is paired with a luxuriously smooth cashew frosting that adds a rich, nutty flavor while keeping the treat on the lighter side – perfect for a satisfying meal that packs both flavor and nourishment.

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NUTRITION

538kcal
Protein
42.9g
Fat
32g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 scoop whey protein isolate (30g, vanilla)

1/4 cup almond flour (28g)

1/4 cup unsweetened almond milk (60ml)

1 vanilla bean (seeds scraped, approx. 5g)

1/2 teaspoon baking soda (3g)

1/4 cup raw cashews (35g)

1 teaspoon maple syrup (7g)

Pinch of salt

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together the egg whites until slightly frothy. Add the whey protein and unsweetened almond milk, stirring to combine.

  • 3

    Gently mix in the almond flour, scraped vanilla bean seeds, baking soda, and a pinch of salt until the batter is smooth.

  • 4

    Pour the batter into the prepared pan and bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

  • 5

    While the cake bakes, prepare the silky cashew frosting by blending the raw cashews with maple syrup and a couple of tablespoons of water until completely smooth and creamy. Adjust water amount as needed to reach desired consistency.

  • 6

    Allow the cake to cool slightly before spreading or drizzling the cashew frosting over the top.

  • 7

    Serve warm or at room temperature and enjoy your light yet indulgent treat.

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 delicately spiced vanilla bean cake that’s been smartly lightened-up with protein-packed egg whites and whey protein. This cake is paired with a luxuriously smooth cashew frosting that adds a rich, nutty flavor while keeping the treat on the lighter side – perfect for a satisfying meal that packs both flavor and nourishment.

NUTRITION

538kcal
Protein
42.9g
Fat
32g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx. 99g)

1 scoop whey protein isolate (30g, vanilla)

1/4 cup almond flour (28g)

1/4 cup unsweetened almond milk (60ml)

1 vanilla bean (seeds scraped, approx. 5g)

1/2 teaspoon baking soda (3g)

1/4 cup raw cashews (35g)

1 teaspoon maple syrup (7g)

Pinch of salt

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together the egg whites until slightly frothy. Add the whey protein and unsweetened almond milk, stirring to combine.

  • 3

    Gently mix in the almond flour, scraped vanilla bean seeds, baking soda, and a pinch of salt until the batter is smooth.

  • 4

    Pour the batter into the prepared pan and bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

  • 5

    While the cake bakes, prepare the silky cashew frosting by blending the raw cashews with maple syrup and a couple of tablespoons of water until completely smooth and creamy. Adjust water amount as needed to reach desired consistency.

  • 6

    Allow the cake to cool slightly before spreading or drizzling the cashew frosting over the top.

  • 7

    Serve warm or at room temperature and enjoy your light yet indulgent treat.