Soft-Baked Chocolate Chip Protein Cake

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

Soft-Baked Chocolate Chip Protein Cake

YOUR SOLIN GENERATED RECIPE

Soft-Baked Chocolate Chip Protein Cake

Enjoy a delightfully soft and protein-packed chocolate chip cake that’s perfect for any time of day. With a tender crumb, bursts of mini chocolate chips, and a rich, moist texture, this cake combines the benefits of high-quality protein with a satisfying treat. Ideal for fueling your body while indulging your sweet tooth.

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NUTRITION

482kcal
Protein
51.9g
Fat
20.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1/4 cup Almond Flour (~28g)

1/4 cup Non-fat Greek Yogurt (~62g)

1 tablespoon Mini Chocolate Chips (~14g)

1/2 teaspoon Baking Powder (~2.5g)

1 teaspoon Vanilla Extract (~5g)

2 tablespoons Unsweetened Almond Milk (~30g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until frothy.

  • 3

    Add the whey protein, almond flour, non-fat Greek yogurt, baking powder, vanilla extract, and almond milk to the egg whites. Mix until a smooth batter forms.

  • 4

    Gently fold in the mini chocolate chips, reserving a few to sprinkle on top if desired.

  • 5

    Pour the batter evenly into the prepared pan, smoothing the top.

  • 6

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

  • 7

    Allow the cake to cool slightly before slicing and serving.

Soft-Baked Chocolate Chip Protein Cake

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

Soft-Baked Chocolate Chip Protein Cake

YOUR SOLIN GENERATED RECIPE

Soft-Baked Chocolate Chip Protein Cake

Enjoy a delightfully soft and protein-packed chocolate chip cake that’s perfect for any time of day. With a tender crumb, bursts of mini chocolate chips, and a rich, moist texture, this cake combines the benefits of high-quality protein with a satisfying treat. Ideal for fueling your body while indulging your sweet tooth.

NUTRITION

482kcal
Protein
51.9g
Fat
20.5g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (~120g)

1 scoop Vanilla Whey Protein Isolate (~30g)

1/4 cup Almond Flour (~28g)

1/4 cup Non-fat Greek Yogurt (~62g)

1 tablespoon Mini Chocolate Chips (~14g)

1/2 teaspoon Baking Powder (~2.5g)

1 teaspoon Vanilla Extract (~5g)

2 tablespoons Unsweetened Almond Milk (~30g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or line with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until frothy.

  • 3

    Add the whey protein, almond flour, non-fat Greek yogurt, baking powder, vanilla extract, and almond milk to the egg whites. Mix until a smooth batter forms.

  • 4

    Gently fold in the mini chocolate chips, reserving a few to sprinkle on top if desired.

  • 5

    Pour the batter evenly into the prepared pan, smoothing the top.

  • 6

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

  • 7

    Allow the cake to cool slightly before slicing and serving.