Chocolate Protein Cake with Non-Buttercream Frosting

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

Chocolate Protein Cake with Non-Buttercream Frosting

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cake with Non-Buttercream Frosting

Enjoy a rich, fudgy chocolate protein cake that surprises with its moist, tender crumb and a luscious, non-buttercream frosting. The frosting blends silky Siggi’s vanilla yogurt and ripe avocado with cocoa powder for a creamy finish that’s both satisfying and indulgent – all while keeping your macros and calories in check.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
31.3g
Fat
22.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1/4 scoop Chocolate Protein Powder (7.5g)

1/4 cup ground Steel Oats (20g)

1 large Egg White (33g)

1/4 cup Low-Fat Cottage Cheese (60g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tbsp Coconut Oil

1/4 cup Siggi’s Vanilla Yogurt (60g)

1/4 medium Avocado (50g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the chocolate protein powder, ground steel oats, and unsweetened cocoa powder.

  • 3

    Whisk in the egg white and low-fat cottage cheese until the mixture is smooth.

  • 4

    Melt the coconut oil and stir it into the batter until well incorporated.

  • 5

    Pour the batter into the prepared pan and smooth the top evenly.

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

  • 7

    For the frosting, blend the Siggi’s vanilla yogurt, unsweetened cocoa powder, and avocado until smooth and creamy.

  • 8

    Once the cake has cooled, gently spread the non-buttercream frosting evenly over the top of the cake.

  • 9

    Serve and enjoy your decadent yet balanced chocolate protein cake that fits perfectly within your macro targets.

Chocolate Protein Cake with Non-Buttercream Frosting

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

Chocolate Protein Cake with Non-Buttercream Frosting

YOUR SOLIN GENERATED RECIPE

Chocolate Protein Cake with Non-Buttercream Frosting

Enjoy a rich, fudgy chocolate protein cake that surprises with its moist, tender crumb and a luscious, non-buttercream frosting. The frosting blends silky Siggi’s vanilla yogurt and ripe avocado with cocoa powder for a creamy finish that’s both satisfying and indulgent – all while keeping your macros and calories in check.

NUTRITION

428kcal
Protein
31.3g
Fat
22.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

1/4 scoop Chocolate Protein Powder (7.5g)

1/4 cup ground Steel Oats (20g)

1 large Egg White (33g)

1/4 cup Low-Fat Cottage Cheese (60g)

1 tbsp Unsweetened Cocoa Powder (5g)

1 tbsp Coconut Oil

1/4 cup Siggi’s Vanilla Yogurt (60g)

1/4 medium Avocado (50g)

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, combine the chocolate protein powder, ground steel oats, and unsweetened cocoa powder.

  • 3

    Whisk in the egg white and low-fat cottage cheese until the mixture is smooth.

  • 4

    Melt the coconut oil and stir it into the batter until well incorporated.

  • 5

    Pour the batter into the prepared pan and smooth the top evenly.

  • 6

    Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

  • 7

    For the frosting, blend the Siggi’s vanilla yogurt, unsweetened cocoa powder, and avocado until smooth and creamy.

  • 8

    Once the cake has cooled, gently spread the non-buttercream frosting evenly over the top of the cake.

  • 9

    Serve and enjoy your decadent yet balanced chocolate protein cake that fits perfectly within your macro targets.