Name: High-Protein Strawberry Breakfast Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.33 cup oat flour; 2 tbsp vanilla protein powder; 0.25 cup egg whites; 1 cup nonfat Greek yogurt; 0.5 tsp baking powder; 0.5 cup fresh strawberries; 1 tsp grass-fed gelatin powder; 0.25 cup water; 0.25 tsp vanilla extract; 1 tsp maple syrup; 0.25 tsp sea salt

High-Protein Strawberry Breakfast Poke Cake

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

YOUR SOLIN GENERATED RECIPE

High-Protein Strawberry Breakfast Poke Cake

Baked oat-based cake soaked in a vibrant strawberry reduction and topped with a velvety Greek yogurt frosting for a refreshing morning treat.

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NUTRITION

Protein

51.6g

Fat

3.0g

Carbs

50.1g

SERVINGS

1 serving

INGREDIENTS

0.33 cup oat flour

2 tbsp vanilla protein powder

0.25 cup egg whites

1 cup nonfat Greek yogurt

0.5 tsp baking powder

0.5 cup fresh strawberries

1 tsp grass-fed gelatin powder

0.25 cup water

0.25 tsp vanilla extract

1 tsp maple syrup

0.25 tsp sea salt

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PREPARATION

1
Preheat oven to 350°F and grease a small baking dish.
2
Whisk oat flour, protein powder, baking powder, sea salt, egg whites, and 0.5 cup of the Greek yogurt until smooth.
3
Pour batter into the dish and bake for 15-18 minutes until a toothpick comes out clean.
4
While baking, blend strawberries and water, then heat in a small saucepan until simmering.
5
Remove from heat and whisk in the gelatin powder until completely dissolved.
6
Use the end of a wooden spoon to poke holes across the warm cake.
7
Pour the strawberry liquid over the cake, ensuring it fills the holes.
8
Refrigerate for at least 1 hour to allow the strawberry filling to set.
9
Mix the remaining 0.5 cup of Greek yogurt with vanilla extract and maple syrup.
10
Spread the yogurt mixture over the chilled cake before serving.