Soft Baked Vanilla Bean Protein Oat Cake

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

Soft Baked Vanilla Bean Protein Oat Cake

YOUR SOLIN GENERATED RECIPE

Soft Baked Vanilla Bean Protein Oat Cake

Enjoy a soft, moist oat cake infused with real vanilla bean flavor and boosted with protein powder and egg whites. This versatile cake works beautifully for breakfast, lunch, or dinner – delivering a satisfying blend of textures with a tender crumb that’s lightly sweet and perfect for a clean energy boost.

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NUTRITION

394kcal
Protein
50.3g
Fat
4.9g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1 scoop vanilla protein powder (30g)

4 large egg whites (approx. 120g total)

1/4 cup non-fat Greek yogurt (60g)

1/4 cup unsweetened almond milk (60g)

1 tsp vanilla bean paste (5g)

1 tsp baking powder (4g)

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or cake mold.

  • 2

    In a medium bowl, combine the rolled oats, vanilla protein powder, baking powder, and a pinch of salt.

  • 3

    In another bowl, whisk together the egg whites, non-fat Greek yogurt, almond milk, and vanilla bean paste until well incorporated.

  • 4

    Pour the wet ingredients over the dry ingredients and stir gently until just combined. Allow the mixture to rest for 5 minutes so the oats soften.

  • 5

    Transfer the batter into the prepared pan, leveling the surface with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.

Soft Baked Vanilla Bean Protein Oat Cake

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

Soft Baked Vanilla Bean Protein Oat Cake

YOUR SOLIN GENERATED RECIPE

Soft Baked Vanilla Bean Protein Oat Cake

Enjoy a soft, moist oat cake infused with real vanilla bean flavor and boosted with protein powder and egg whites. This versatile cake works beautifully for breakfast, lunch, or dinner – delivering a satisfying blend of textures with a tender crumb that’s lightly sweet and perfect for a clean energy boost.

NUTRITION

394kcal
Protein
50.3g
Fat
4.9g
Carbs
35.0g

SERVINGS

1 serving

INGREDIENTS

1/2 cup rolled oats (40g)

1 scoop vanilla protein powder (30g)

4 large egg whites (approx. 120g total)

1/4 cup non-fat Greek yogurt (60g)

1/4 cup unsweetened almond milk (60g)

1 tsp vanilla bean paste (5g)

1 tsp baking powder (4g)

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small baking pan or cake mold.

  • 2

    In a medium bowl, combine the rolled oats, vanilla protein powder, baking powder, and a pinch of salt.

  • 3

    In another bowl, whisk together the egg whites, non-fat Greek yogurt, almond milk, and vanilla bean paste until well incorporated.

  • 4

    Pour the wet ingredients over the dry ingredients and stir gently until just combined. Allow the mixture to rest for 5 minutes so the oats soften.

  • 5

    Transfer the batter into the prepared pan, leveling the surface with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the cake is set and a toothpick inserted in the center comes out clean.

  • 7

    Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.